There was that one time at Fleming's in Palm Springs where Richard and I ate steaks and actually said, "Wow, this is actually pretty good. It's almost as good as Mastro's." Then there was that time at Beau Rivage that Richard had the bistecca and said "Yum! This taste is very close to Mastro's."
Then of course you actually go back to Mastro's and that's when you realize... no place comes CLOSE to to preparing steak the way Mastro's does. Tonight the Bone-in Ribeye (weighing in at 22oz) was especially flavorful, with an extra thick lip. Richard always asks for the larger 33oz Chef's Cut Ribeye... as well as finishing half of mine. (That's over 40 ounces of beef in one meal!!!)
And it's not just the steak either: their crab cakes are the best I've tasted and I especially like their bread basket. The parmesan cheesesticks are addictive, and even better when smothered with butter. They also have a great array of fresh seafood such as King Crab legs and even Dover Sole. And although their creamed corn doesn't compare to Lawry's, it is still very good and goes well with the steak.
I have yet to find another steakhouse as satisfying as Mastro's... but I'm still on the lookout. Go on, I challenge you to find a better steak.
0 comments:
Post a Comment