Another enjoyable meal at Smith and Wollensky (PRIME RIB REVIEW)

[steakrules85]

So I went back to Smith and Wollensky the other day for the second time. I have been craving a great piece of prime rib and have heard and read that Smith and Wollensky turned out a great one. There is actually a great article on the entire preparation here from the great and always helpful Beef Aficinado's blog: http://beefaficionado.blogspot.com/20....

Before I get into more detail on the prime rib, I also ordered:

Lump crabmeat cocktail served with green (remoulade perhaps?) sauce and cocktail sauce- Absolutely delicious. Extremely simple. Just generous lumps of jumbo crabmeat in a clam shell (inventive presentation). It didn't even need any sauce that's how fresh it was. However, the sauces were terrific. I loved the green sauce, which was incredibly creamy and had a bit of a kick to it. The cocktail sauce was also delicious and sweet. When you combine the two together it really makes it a winner.

Baked potato will all the fixins- Since I was alone I did not go for the hashed browns which are really meant for two. I did have the hashed browns last time though and they were absolutely incredible... probably the best hashed browns I have ever had. Nonetheless not to get off topic, I loved that they give you a baked potato "caddy" with sour cream, cheddar cheese, chives, and bacon. The baked potato is huge also, probably close to 10 ounces I'd say and absolutely delicious.

Sauteed mushrooms- Last time we had the creamed spinach and that was a huge letdown for me. I love creamed spinach and being such a traditional steakhouse staple it was a must order. However, it was the one of the worst I had ever had. Maybe it was just a bad day that day but I didn't go for it this time. This time I went with the sauteed mushrooms, which were delicious and proved to be a great choice.

Dessert- One of my favorite things about Smith and Wollensky is their dessert cart. I LOVE that they wheel it over to your table and show you each dessert and explain it in detail. That is something from the past, and I wish more restaurants would follow suit and bring that back! I love the interaction with the waiter, but more so just being able to see the delectable desserts is awesome. I was really full this time, so I skipped dessert..kinda. I never really skip dessert. I just ordered it to go. I got their "famous" carrot cake. And it was really delicious. Famous for a reason and probably the best carrot cake I have ever eaten. Wonder where they get it from.

Anyway back to the main event the PRIME RIB....

On my first visit to S&W last year, I contemplated between the traditional prime rib and the Colorado Ribeye. I decided to go with the latter, which turned out to be very good. I really enjoyed my Colorado Ribeye very much, however vowed that I had to come back for that prime rib. So, being in the area, I decided to go for it. And the prime rib was great as well.

I ordered the prime rib "extra rare" as I do with all of my steaks. The middle part of the prime rib was perfectly bloody red, while the thin outside layer was more well done (which it usually is with prime rib). That well done outermost layer is the only type of well done meat I actually enjoy. It has that extra salty, almost short rib like taste and consistency to play off of the truly rare and beefy flavor of the middle portion. The prime rib was served on the bone of course, and had just the right amount of fat and marbelization. I loved their au jus and they sit the prime rib in a generous pool of it.

My only criticism is that it was not larger. There also probably could have been a little more meat attached on the bone, which is one of my hugest criteria for a great prime rib ( or any steak for that matter). Nevertheless, I was still able to gnaw a nice amount of delectable prime rib off the bone. This is where it falls behind Old Homestead, Keens', and Strip House's prime rib. Old Homestead lists its behemoth prime rib at 32 oz on the menu and I do not doubt it. That thing is huge! Keens, while not as large probably weighs in at about 26-28 ounces. I'd say Strip House also weighs in at about 26 or so ounces. I would say Smith and Wollensky's rendition is closer to 20-22 ounces, which don't get me wrong is still a nice size piece of meat but you don't get the same "wow factor" you do from the afformentioned steakhouses. Since I requested extra rare, they needed to cut mine from the middle of the roast. Perhaps this yields a smaller piece than the outside part of the roast? This I do not know for sure. However, I would imagine that you could get inconsistent sizes due to the fact you are cutting it from a whole roast. In any event, in my first experience I did realize inconsistencies in the size of the steaks. Three of my friends also ordered the ribeye like myself, and they all varied in size, some actually being quite drastic. That was also really my only main criticism of my meal their the first time as well. So to conclude the review, the prime rib while delicious, is not the best in the city for me. Taste was on par, however size was lacking. I would rank it below OH and Keens. But definitely right in that next tier with Strip House's version.

Anyway, I really enjoyed the meal I had at Smith and Wollensky. The good experience I had with the ribeye the first time drew me back for the prime rib and it did not disappoint. The service was exactly as you would expect. The food came out promptly, cooked as ordered, and piping hot. Two visits and two successes. That's really all it takes- It really does not take a lot to get a great grade from me. Smith and Wollensky is a quality steakhouse and it does what a steakhouse should do right, especially in a steakhouse. will stay on my list and they have me as a repeat customer. Next up is the porterhouse for two. That is the big daddy and the true judge of a steakhouse for me. If they pass my grade in that department, then I will be truly impressed.

[ellenost]

Steak:

Another great review. I haven't been to S&W in many years, and I'm glad to hear good things about it still. Last time I was there, I also had the prime rib and enjoyed it very much.

[southernitalian]

steakrules - I love all of your reviews even though I no longer live in NYC. Just really curious about two things. 1). How much do you estimate you spend in restaurants in a month? I'm extremely jealous of your seemingly endless budget! 2). Do you ever cook at home? If so, are you happy with what you can do at home or do you prefer restaurants? Sorry for being nosey but I've been reading you for a few months and am just dying to know.

[steakrules85]

Not a problem at all.

1. It varies, however I am lucky that I'm so young and do not have restrictive commitments. I do not have many expenses, so I afford to treat myself to a great meal at any time. Usually I splurge about once or twice a month, however recently I have been going out a lot more. Sometimes I get into these phases where I get hooked on hitting up as many places as I can. A lot has to do with my job (I am constantly moving around to different client locations throughout the city when not in my main office). Therefore, if I am on client site and find myself near a destination that I have been meaning to try, I usually cave and go for it.

2. My mother does the cooking... as I mentioned I am still quite young and live at home. And yes being 100 percent Italian I do enjoy delicious home cooked meals every night. She is a wonderful cook ...many home cooked meals have been better than restaurant meals and honestly I appreciate them more so. When I go out to eat I actually feel bad because I know that my mother has worked hard in the kitchen to prepare a great meal for my family (even though she says she does not mind me going out occasionally I hate to feel like she has wasted her hard work and time). Therefore, if I know I am going somewhere ahead of time I try to let her know beforehand. However, while I am still young and able to go out and enjoy so many great restaurants whenever I want, I will go and try as many as possible! Ahhh a great luxury to have.. however I am going to try to cut back a little because I do not want the "allure" of going out to fade. Then going to a nice restaurant becomes too commonplace and is no longer a treat.

Hope I answered your questions and sorry if I rambled on and on like I tend to do.

[southernitalian]

You're very lucky indeed. When I was young and living in NYC the only opportunities I had to go to good restaurants was when I was taking a client or my dad was treating. I knew where all of the bargains were. A lot of bars near my apartment (UES) had "Ladies Drink Free" nights and we knew where they all were. That seems incredibly non-PC to me now but back them we were grateful! "Dinner" was very often free beer and wings at Brother Jimmy's!

[princeofpork]

SR85, great review. S&W has been one of my top 3 steakhouses for years. I actually prefer the S&W grill as I dont need to make a reservation and the bar scene is little more lively. The atmosphere is more casual as well. I always get the bone-in ribeye when I go and have even tried the cajun ribeye. For someone who is a steak purist like yourself you may find it a Little too spiced up but the flavor is really outstanding. Next time you go woth a group make sure someone gets it. For dessert, you have to try the cheesecake. I think its the best in the city.

[steakrules85]

My friend got the cajun last time. I tried it and it was good for a bite, but like you know I am a steak purist and that one bite was enough for me.

As far as the grill I agree it is great that they have it as an option and they stay open late and allow you to order off the regular menu as well. However, I do not think one would really have a problem just walking into Smith and Wollensky. There were plenty of tales available in the main restaurant.

Even though it has expanded to other outlets throughout the country (none of which I have been to or plan to go to), the NY location is the original and seems to be sticking to its old fashioned roots. I respect that greatly.

[ESNY]

All other locations I've been to stick to the same "old fashioned roots". I can say that the ones i've been to in other cities do still serve dry aged steaks... counts for something.