Dan Tana's steaks

[foodiemahoodie]

Anyone know where Dan Tana's sources their New York steak?

[kevin]

I think it is the best steak in LA in a restaurant. Bar none.

Having said that I remember reading a magazine article in LA Magazine, a big spread on Dan Tana's, that also mentioned they import the steaks from Kansas City and that the cheesecakes were homemade for them.

anyhow, that does not help much.

Darn, now I really want to have one of their steaks right now and a slab of tiramisu for dessert.

That Dabney Coleman steak is killer in more ways than one. It's got a weeks worth of calories in there. And after I eat that whole thing I'm usually pretty darn full.

[foodiemahoodie]

Kevin - read Servorg's link - I think that was the article In Los Angeles Magazine you were referring to.

Tana's is open late, but they don't serve that steak past 11:00 (or something like that) Late night is pretty much a few pastas and soup. Maybe a salad. I went in their one night (after mentioning on the radio just a half hour before!) with the radio show host - and nada. No steaky late nighty.

[Servorg]

I believe that piece is from the website of the well known journalist, Jonathan Foreman (and son of the academy award winning and black listed screen writer, Carl Foreman): http://www.jonathanforeman.com/

[Thor123]

Nope. Their steak and peppers is one of my favorite dishes in the city. Why do you ask?

[foodiemahoodie]

Came up in conversation. Their New York steak (they call it the Dabney Coleman) never fails to please. Please me anyway. Maybe the best steak in L.A. (thought I haven't tried every steak in L.A.) Hence, I wonder where they get their meat.

I've heard Newport Meats, but that wasn't from a reliable source. And I would think Newport would list it on their website (where they list a lot of other restaurants).

[Servorg]

http://www.jonathanforeman.com/dantan...

"Indeed, Tana's is reputed to have the best steaks on the West Coast, thanks to a "man of respect." This gentleman, a visitor from Chicago, complimented Dan on his steaks some 15 years ago, then told him that they could be even better if he used the very best beef, and he knew where to get it. So Dan tried the beef, which comes from Kansas City, and it was and is superb. To this day, it arrives fresh in big hunks from K.C., and the chef cuts off huge steaks as needed. Because the meat is so expensive, Tana's makes virtually no profit on its steaks, but it would never use another source and would never dream of changing the portions. It's just the Tana Way. "

[BSW6490]

Although I could not agree with you more, this board is very DT. Restores my faith to see your endorsement. Big Plug for the dark meat Beckerman too.

[Thor123]

Steak and peppers and dark Beckerman are my favorites.

[foodiemahoodie]

Best answer so far! Thanks Servorg. Mystery KC meat!

I'm a little stuck on the "arrives fresh in big hunks" line. Whatever that means. Uncooked? Not dry-aged?

$57 for a 16oz steak. Wonder if they're making money on it now.

[kevin]

It's probably for than 57 bucks by now, for some reason I though it was about 59 bucks last time I went though it does arrive with spaghetti or fettucine on the side, or if you'd rather go healthy you can get it with sliced tomatoes.