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Apr 22, 2012 12:24 PM

Park west tavern Ridgewood

Just wanted to post I have been here twice for brunch and food and service have been great and very affordable

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  1. I enjoyed it there- but i have to disagree that i don't think it is VERY affordable. It's a bit high for lunch for the town but it has been tasty.

    1. Affordable is a relative term -- relative to one's perception, opinion, personal/financial, etc., as well as relative to other places in town, the experience, likes/dislikes, etc. -- and so on.

      From the majority of the people I spoke with -- the general consensus is that it's "a bit pricey" or "a bit on the higher end or more expensive side" so to speak. These were the comments I heard. I am glad most people like it.

      6 Replies
        1. re: tommy

          Does anyone know what cut of beef a * Delmonico Sirloin Steak * is ?

          1. re: fourunder

            I've spoke with several people in the meat industry and for the most part every one of them said that this is a long and confusing debate (and they add that it's mostly perpetuated by people who don't know what they are talking about, LOL.). Bottom line is that there are many "cuts" that are called "Delmonico" and they can be cut from various parts of the cow. I remember hearing that some have the bone and some don't.

            Even though the so called "Delmonico" steak/cut has been around a very long time (from the original restaurant in NYC) -- today, any Delmonico cut is still not a standardized cut of meat. I think to some extent, in today's day and age, it can depend on region, restaurant and butcher and so on. Today, the so called "true" Delmonico steak, served at the Delmonico restaurants, is a boneless rib-eye. On the other hand, according to a good friend of mine, who is truly an expert -- the recent Delmonico restaurants that have partnered with Emeril Lagasse -- uses a rib-eye with the bone.

            So, I don't know what cut or type they are talking about, and there is no standard, clear, correct answer.

            1. re: fourunder

              In this case, or at least when I ordered it, it's from the rib. The parlance is annoying as all get out. In order to figure out what I might be ordering, I had to ask the bartender to go back to the kitchen and ask some cook who likely didn't know himself.

              Regardless of the history of the word, what it might be, what it used to be, it's utterly meaningless at this point.

              1. re: tommy

                ELA and Tommy,

                thanks for the thoughtful idea of the *Delmonico* from past lore is, regardless of being boneless or bone-in, is the section from the rib where the eye is the largest......or described as this from an online source

                The Delmonico Steak with Bone is the tender, well-marbled beef found between the first rib of the Prime Rib section of the steer and the first cut of the Shell Steak in the Short Loin section. The bone adds to the marvelous flavor of this cut which got its name from the world-famous, mid-19th Century Delmonico’s Restaurant in New York City.


                I definitely do not think of it as being Sirloin,


                1. re: fourunder

                  Yup. That's exactly where I would expect to find Delmonico. Down past the short loin in the sirloin is definitely *not* where I'd expect to find it.

                  Not helping the issue is that the NAMP doesn't seem to have any standard, and that's the only place I'd go to find one.