Large Format Aged Prime Rib at the Breslin
As usual, full review with all the photos on the blog: http://ramblingsandgamblings.blogspot...
There are now many large format meals at restaurants all over NYC. Some may be ambitious and kind of a spectacle http://chowhound.chow.com/topics/919465 , while some are just great family-style dinners http://chowhound.chow.com/topics/970104. The prime rib meal at the Breslin belongs in the latter category, as it is primarily chef April Bloomfield's version of a Sunday roast.
MARKET VEGETABLE SALAD WITH CARROT, RADISH, FETA, AND HERB VINAIGRETTE
The meal started off with a delicious and satisfying salad. The flavors of the vegetables were clean and clear and not overpowered by the feta and vinaigrette. There was great skill on display as the vegetables were cut purposefully into sizes which enhanced the different textural contrasts and flavor combinations in each bite.
DRY AGED PRIME RIB OF BEEF WITH RED WINE SAUCE AND HORSERADISH CREAM
There were about 9 slices of prime rib each cut to about 1.5cm thick for the 7 of us (the meal is charged per person at an 8 person minimum), with a few very delicious bones served in a separate bowl. The steak was very tender, and while there wasn't an strong aged funk in the flavor of the meat, its presence was noticeable in the fat. The red wine sauce was nice, but I loved the horseradish cream, which was creamy and delicious, providing a nice kick that didn't overwhelm as horseradish often does.
BABY BEETS WITH GRATED HORSERADISH AND HERB VINAIGRETTE
ROASTED BROCCOLI WITH CALABRIAN CHILI AND ANCHOVY
Both vegetable sides were excellent. The beets were not too sweet, and the broccoli retained an excellent texture.
A staple of the British Sunday roast, this was delicious and perfect for mopping up all the sauces and meat juices.
CHOCOLATE MOUSE[sic] WITH STRAWBERRY AND PISTACHIO
I'm usually not a mousse fan, but I enjoyed this as it was very light and airy and the chocolate flavor was not too sweet.
The large format meals at the Breslin have now expanded to two availabilities per time slot, with the primary seating done at the large "chef's table" right in front of the open kitchen, as well as a set of tables put together upstairs. Overall, it was a delicious meal that I would recommend for large group get-togethers. However, it is still just a fancy Sunday roast, so for foodies looking for more than just a nice meal together, some of the Breslin's other large format choices might be better.
The Breslin (inside Ace Hotel
)20 W 29th St
Manhattan, NY 10001
It doesn't feel like a particular bargain, but I wouldn't call it unreasonably expensive. If we price it out at say $15 for the salad, $9 each for the two sides, $6 for the Yorkshire pudding, and $9 for the mousse, we're looking at $47 for the prime rib with sauces.
There's a prime rib large format at Burger and Barrel that's $75 per person, but I'm not sure if that's aged, especially since it only requires 24 hour notice.
Inspired by this, we had the 24 oz bone in dry aged rib eye ($105 I believe) at the Breslin tonight. While not as funky / aged as others I've had, it had a nice hint of olive oil. Flavorful. Beautifully crispy crust.
Also: awesome deep fried coriander cauliflower, oysters and dill mignonette, and the terrine board. Not a cheap meal, but delicious. And they take normal reservations now!