Primehouse NYC Restaurant Week 2008!

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CCinNJ
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2008/07/26 19:18:16 (permalink)

Primehouse NYC Restaurant Week 2008!

NYC is currently having Restaurant 2008 "special menus" around the city. Lunch is $24.07 Dinner $35.

Primehouse (a David Burke steakhouse) is participating in the promotion.
We gave it a go for dinner, last night.

Primehouse looks nothing like a NYC steakhouse. It has black & white tones...throughout. Like an 80's throwback style. No deep & dark masculine tones usually standard for NYC steakhouses.

When I got to the reservation station...there were a few cute little items for patrons. I saw a magnet, for my fridge. Something else, I had not seen in years!!!! Matches!!! A cute little retangular box, of matches. In the age of POLITICAL CORRECTNESS...I had to inquire "why matches?" A gracious response(from the hostess) "to light your candles, of course."

The staff were all very pleasant and professional. Upbeat!! A fresh departure from the usually distant, cold service style found, in NYC.

The appetizer salads were nicely done. I had a double cut bacon salad. My dinner companion enjoyed a Watermelon salad, with goat cheese.

We enjoyed the overall experience. Except for a minor criticsm.
A glass of wine (with a $12 price tag) was delivered to the table. It was much less than half of a glass.
My dinner companion brought it to the servers attention, and she was told that "that is what you get". No thank you.

The meat of the matter. The "steak on steak" selection included hanger steak and beefsteak tomatoes. It also had a maytag blue cheese fondue. I did not taste that. I happen to be allergic to blue cheese. However, there was no starch for a side. No potato or rice which made the entree seem a tad bare.

The hanger steak was flavorful and cooked at appropriate temperature (medium rare). However, it was very charred on the outside. So I found myself cutting away, to the center portion, that did not have that burnt flavor.

The dessert was a peach cobbler with bourbon ice cream. When they say bourbon, they really mean bourbon. I do not drink, usually. I was buzzing, after dessert!!! LOL

Overall, it was pretty good!



#1

28 Replies Related Threads

    Pigiron
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    RE: Primehouse NYC Restaurant Week 2008! 2008/07/27 12:41:46 (permalink)
    quote:
    Originally posted by CCinNJ

    We enjoyed the overall experience. Except for a minor criticsm.
    A glass of wine (with a $12 price tag) was delivered to the table. It was much less than half of a glass.
    My dinner companion brought it to the servers attention, and she was told that "that is what you get". No thank you.




    The proper way to serve wine in general is in a large glass to allow the wine to breathe and let it's flavors open up. Wine changes when it's exposed to oxygen.

    You also need room to swirl the wine without spilling it. 6-7 ounces is a proper pour, and in most fine restaurants, that will fill the glass halfway or less. It's completely proper.
    #2
    CCinNJ
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    RE: Primehouse NYC Restaurant Week 2008! 2008/07/27 15:01:41 (permalink)
    I am aware of how much wine, makes a proper pour. It was 2-3 ounces, at the most. Like I said, MUCH less than a half glass.
    #3
    exsquidao
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    RE: Primehouse NYC Restaurant Week 2008! 2008/07/27 15:12:41 (permalink)
    CC a bit of advice if I may, you only have 19 posts which means the vast majority of contributors on here are unfamiliar with you, having said that what I think Pigiron was trying to do for your benefit was to give you an idea of what a "proper" pour of wine is, your response comes off rather acerbic, if you stated in your original post that you in fact are well aware of the "proper" pour than he most likely would have replied differently.
    #4
    CCinNJ
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    RE: Primehouse NYC Restaurant Week 2008! 2008/07/27 15:54:26 (permalink)
    I took the opportunity to respectfully explain that I do indeed know what makes a pour "proper" and that this was not a proper pour.

    I was simply trying to clarify and expand, on the circumstances.If I was not well aware that something was wrong with the pour, it would not have been mentioned, and the amount of wine would have been acceptable.

    Just because I have 19 posts, does not mean I am ignorant (or disrespectful when trying to communicate and clarify). Just new to this board. This is a forum, for the purpose of engaging in respectful debate. I did not make or take anything personal.







    #5
    exsquidao
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    RE: Primehouse NYC Restaurant Week 2008! 2008/07/27 16:36:18 (permalink)
    quote:
    Originally posted by CCinNJ

    I took the opportunity to respectfully explain that I do indeed know what makes a pour "proper" and that this was not a proper pour.

    I was simply trying to clarify and expand, on the circumstances.If I was not well aware that something was wrong with the pour, it would not have been mentioned, and the amount of wine would have been acceptable.

    Just because I have 19 posts, does not mean I am ignorant (or disrespectful when trying to communicate and clarify). Just new to this board. This is a forum, for the purpose of engaging in respectful debate. I did not make or take anything personal

    Sorry, I did not say you were "disrespectful" did I? I said your comment was "acerbic" nor did I in any way, shape or form say you were "ignorant" now did I? please read my replies thoroughly before responding, I did not condemn what you posted I just made a simple suggestion.








    #6
    CCinNJ
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    RE: Primehouse NYC Restaurant Week 2008! 2008/07/27 16:45:43 (permalink)
    You are the one, with the personal stuff. Not me.

    It should be respectful and on topic. Debate about food, wine & service.

    Sorry if you think I was being acerbic. Never my intention.

    #7
    exsquidao
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    RE: Primehouse NYC Restaurant Week 2008! 2008/07/27 17:07:29 (permalink)
    You apparently don't know what I am saying so therefore good luck.
    #8
    Russ Jackson
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    RE: Primehouse NYC Restaurant Week 2008! 2008/07/27 17:11:46 (permalink)
    I was following this thread and didn't think either of you was out of line. Once CC explained the ammount served it was clear...Russ
    #9
    sk bob
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    RE: Primehouse NYC Restaurant Week 2008! 2008/07/30 19:05:08 (permalink)
    there are a few things that don't sound right to me.
    first off- watermellon & cheese salad? NO!
    hanger steak?
    half glass of wine?
    $35?
    thats NYC for you.
    #10
    MotherNature_
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    RE: Primehouse NYC Restaurant Week 2008! 2008/07/30 19:17:24 (permalink)
    Why do so many people here dis on the new contributors? It makes those of you who do, and this site, seem as though you people are the be all and end all of knowledge pertaining to all food related issues, and of course, we know that is not the case. It is rude and uncalled for, in my opinion.
    #11
    leethebard
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    RE: Primehouse NYC Restaurant Week 2008! 2008/07/30 19:39:20 (permalink)
    Welcome...and I would never dis you!!!!
    #12
    Rick F.
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    RE: Primehouse NYC Restaurant Week 2008! 2008/07/30 20:30:47 (permalink)
    quote:
    Originally posted by leethebard

    Welcome...and I would never dis you!!!!
    Again, welcome! But I, on the other hand, most certainly would dis you. What can I say? I'm unpleasant, it's what I do.
    #13
    CCinNJ
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    RE: Primehouse NYC Restaurant Week 2008! 2008/07/30 20:43:12 (permalink)
    LOL!!

    Thanks for the kind words!!!


    I forgot to mention that if you ask for something to be wrapped to go, make sure you look inside the bag and check (especially before getting on a train with said bag). They use very cute black chinese restaurant-style boxes. However, my box was not closed.
    #14
    tommyeats
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    RE: Primehouse NYC Restaurant Week 2008! 2008/07/31 19:24:35 (permalink)
    quote:
    Originally posted by sk bob

    there are a few things that don't sound right to me.
    first off- watermellon & cheese salad? NO!


    no you don't like watermelon with cheese? or, no you've never had watermelon with cheese.

    i've been enjoying watermelon salads more than I usually do this summer. feta and blue are particularly delicious.
    #15
    CCinNJ
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    RE: Primehouse NYC Restaurant Week 2008! 2008/08/02 15:37:10 (permalink)
    The watermelon & cheese combination was a sweet & savory combination that worked well together.

    Hanger or skirt steaks are on almost every restaurant menu (in NYC) these days. It is very flavorful and quite tender.

    Yes, it is very expensive to eat in an upscale NYC restaurant. The $35 price for a three course meal, is considered a bargain.
    #16
    Twinwillow
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    RE: Primehouse NYC Restaurant Week 2008! 2008/08/02 16:09:31 (permalink)
    quote:
    Originally posted by sk bob

    there are a few things that don't sound right to me.
    first off- watermellon & cheese salad? NO!
    hanger steak?
    half glass of wine?
    $35?
    thats NYC for you.


    Well, like I've always said, "you get what you pay for".
    Btw, "hanger steak" is actually just "skirt steak". About the cheapest piece of meat on the cow.
    #17
    NYNM
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    RE: Primehouse NYC Restaurant Week 2008! 2008/08/02 16:33:51 (permalink)
    quote:
    Originally posted by sk bob

    there are a few things that don't sound right to me.
    first off- watermellon & cheese salad? NO!
    hanger steak?
    half glass of wine?
    $35?
    thats NYC for you.


    Well, I have been to 2 Restaurant Week places this year, Bar Milano (nice Italian, with, yes, small amount of wine in large glass) and Rosa Mexicana - lotsa fun (Margaritas)

    Lunch = 24.99, dinner 35 but, be aware, does not include wine or spirits.

    As I see it Restaurant Week features items from regular menu and slightly lowered price for 3 (in Bar Milano's case, 4) courses.
    #18
    Baah Ben
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    RE: Primehouse NYC Restaurant Week 2008! 2008/08/02 16:55:23 (permalink)
    The meal sounded terrific....Actually, they are doing a lot of interesting things with watermellon in salads today.
    #19
    CCinNJ
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    RE: Primehouse NYC Restaurant Week 2008! 2008/08/03 01:50:57 (permalink)
    Rosa Mexicana was on the "to dine" list.

    Did not make it for Restaurant Weeks, but sounds good for a future night out.

    #20
    tommyeats
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    RE: Primehouse NYC Restaurant Week 2008! 2008/08/03 09:24:40 (permalink)
    quote:
    Originally posted by Twinwillow

    Well, like I've always said, "you get what you pay for".
    Btw, "hanger steak" is actually just "skirt steak". About the cheapest piece of meat on the cow.


    hanger and skirt are actually two different, albeit similar, cuts of meat.

    both cuts have been relatively inexpensive due to simple supply and demand: most americans want filet and not a flavorful piece of meat. the French and probably every other beef eating culture have been enjoying this cut for years. in the past few years, demand for these cuts has gone up considerably, along with the price. there is only one hanger steak on a cow, and you get less than 2 pounds of this meat from each animal, which isn't a whole lot. so yeah, don't eat it so there's more for me at a reasonable price.
    #21
    tommyeats
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    RE: Primehouse NYC Restaurant Week 2008! 2008/08/03 09:42:46 (permalink)
    duplicate...
    #22
    ann peeples
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    RE: Primehouse NYC Restaurant Week 2008! 2008/08/03 09:46:32 (permalink)
    CCinNJ-I thought the watermelon with goat cheese sounded wonderful.I can see that combination working very well...and thanks for the resy of the report.Welcome to Roadfood.
    #23
    MiamiDon
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    RE: Primehouse NYC Restaurant Week 2008! 2008/08/03 11:42:30 (permalink)
    quote:
    Originally posted by tommyeats

    quote:
    Originally posted by Twinwillow

    Well, like I've always said, "you get what you pay for".
    Btw, "hanger steak" is actually just "skirt steak". About the cheapest piece of meat on the cow.


    hanger and skirt are actually two different, albeit similar, cuts of meat.

    both cuts have been relatively inexpensive due to simple supply and demand: most americans want filet and not a flavorful piece of meat. the French and probably every other beef eating culture have been enjoying this cut for years. in the past few years, demand for these cuts has gone up considerably, along with the price. there is only one hanger steak on a cow, and you get less than 2 pounds of this meat from each animal, which isn't a whole lot. so yeah, don't eat it so there's more for me at a reasonable price.



    You're right.

    Hanger Steak:


    Skirt Steak:


    #24
    NYNM
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    RE: Primehouse NYC Restaurant Week 2008! 2008/08/03 12:44:20 (permalink)
    quote:
    Originally posted by CCinNJ

    Rosa Mexicana was on the "to dine" list.

    Did not make it for Restaurant Weeks, but sounds good for a future night out.




    I do recommend it. Also for brunch. It is a very fun "themed" place with a big after work young people bar crowd. Big open space with light bulb strings from ceiling, festive, loud, etc.

    The food however was better than I expected. Upscale non-traditional Mexican food. For drinks I ordered (forget name) a beer with tabasco. Yum.

    Let us know!
    #25
    CCinNJ
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    RE: Primehouse NYC Restaurant Week 2008! 2008/08/03 13:53:31 (permalink)
    Yes skirt and hanger sometimes are considered interchangable (in terminology). Hanger is closer to the kidneys, and produces more flavor, than skirt.

    I order it, because I enjoy it.

    Hanger/skirt has become much more popular on fine dining menus. The price has gone up a great deal, due to demand.

    It is much like broccoli rabe. Years ago, it was considered "junk greens" and the price was low. It became amazingly popular, and the cost reflects that fact.
    #26
    Twinwillow
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    RE: Primehouse NYC Restaurant Week 2008! 2008/08/03 14:54:27 (permalink)
    I love skirt steak. When I lived in NY a long time ago, the deli's called it, "Romanian tenderloin". Anyone know why? I use to order it with grilled onions and French fries. All of that was $1.29 for lunch (circa 1959).
    #27
    tommyeats
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    RE: Primehouse NYC Restaurant Week 2008! 2008/08/03 15:08:12 (permalink)
    quote:
    Originally posted by CCinNJ

    Yes skirt and hanger sometimes are considered interchangable (in terminology).

    i don't find that they're used interchangeably other than by people who don't know that they're different. most restaurants know the difference thankfully.
    edited for spelling
    #28
    CCinNJ
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    RE: Primehouse NYC Restaurant Week 2008! 2008/08/03 15:21:50 (permalink)
    Yes, restaurants know the difference.

    I have noticed a few Food Network hosts mention (incorrectly) that "hanger steak = skirt steak." when making fajitas. So, many people think they are the same exact cut.

    Not that I think it is a major conspiracy. They probably do not know the difference, themselves.
    #29
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