Charlie Palmers or Sage?
I have a reservation for both on Saturday night. Which should I keep and which should I cancel? I'm posting this one question again since I didn't get any responses on my "Sunday tasting menu" query.
I've never been to Sage but I can say that Charlie Palmer Steak is easily my favorite restaurant in Vegas. The place is very classy and does a classis steakhouse menu very very well. You will not be dissappointed in Charlie Palmer Steak.
Charlie Palmer Steak
3960 Las Vegas Blvd. South, Las Vegas, NV 89119
sage is spectacular. i went to charlie palmer's many years ago, once. i recall it was a classic steakhouse, but it was so long ago, i can't comment on it in a meaningful manner.
re: Just One Bite
If you are at all concerned w/$ go to Charlie Palmers and have the "Cut of the Week". $48 for 3 legit courses and all you can drink wine. Entrees at Sage, while good, are more than $48. Here is this weeks:
Cut of the Week
October 12th to October 16th
"Bottomless Glass" Wine Pairings
TRUFFLED EGG SALAD
BABY SPINACH / TEAR DROP TOMATOES / BACON VINAIGRETTE
DR. H THANISCH / RIESLING / KABINETT / MOSEL / GERMANY / 2009
10 OZ GRILLED RIB EYE MEDALLIONS
BUTTER POACHED MARYLAND CRAB / BÉARNAISE
JOSE MARIA DE FONSECA / CASTELAO / PERIQUITA RESERVA / DURO / PORTUGAL / 2007
Sides (served family style)
GARLICKY POMMES PUREE
BRUSSELS SPROUTS WITH PANCETTA
MILK CHOCOLATE HAZELNUT BOMBE
SALTED CARAMEL HAZELNUTS
I believe Sage to be superior; however, LVI is right - for value CP is hard to beat.
LVI, I've never seen ribeye medallions, only tenderloin. Are you or anyone else familiar with these? I can't figure out how you create a medallion out of a large(surface-area wise) piece of meat. Maybe just thin cuts?
I can't really speak to medallions of the ribeye as, like you, I have never seen. I have noticed a trend recently where you will see chefs preparing the "cap" (spinalis dorsi) as alternative (code for more expensive) cuts of beef. And if the cap were used my guess is that making medallions would be fairly easy to cut to configure like a tenderloin medallion. Who really knows if this is a one off offering or an experiment to see if it would garner enough support for a full time place on their menu. After all it makes sense. Deconstruct and charge more for the parts than you could for the whole. It is certainly much cheaper to serve medallions of ribeye than it is tenderloin.
If it were 20+ years ago before we started infecting cows with corn (not to mention what it is doing to our population), medalions would be normal, like the size of cows. Corn is a four letter word if you ask me.
Corn kills cows, period. If a cow is fed a corn diet it will die. Cows cannot process corn and they literally rot from the inside out. Corn fed cattle are higher in saturated fats (MUCH higher) and are more likely to contain muscle-building hormones. And given that corn is not the natural diet of the cow they contract disease much easier due to compromised immune systems. So guess what? They are fed high does of antibiotics to help keep them "healthy".
Don't get me wrong. I love steak and the majority of steak I consume is corn fed. However given the health benefits of eating grass fed beef I am conscious of making the change when I can.