Delicious Cajun ribeye for lunch at this Manhattan institution. Fork tender. Great char. It was some kind of rub that tenderized the meat. It’s literally a big piece of meat that fills the plate. There’s no room for anything else. We got hash browns on the side that were great. I had Smith & Wollensky’s famous split pea soup, which was excellent on a cold, snowy day in the city. They serve it with croutons.

They also have a great bacon cheeseburger, a big thick burger that’s extremely tender. You bite into it and the juices literally drip down.

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1. mattatouille, February 9, 2009:

   I went to the one in New Orleans a number of years ago. It might’ve been destroyed by Katrina, I don’t know.

This entry is filed under Dispatches.