Featured Stories
Steakcraft: Marc Forgione Steakcraft: Smith and Wollensky Steakcraft: Smith and Wollensky Fiore’s House of Quality: The Taste of Genius The Road To Hackensack: A White Manna Conversion Papaya King Love and Cheeseburgers at Black Market
 
Seared all over

Steakcraft: Marc Forgione’s Deceptively Complex Tomahawk Rib Steak

“What’s more simple than cooking a steak?” asks Marc Forgione rhetorically of his dry aged tomahawk rib steak. And to Forgione it is simple, elemental even. It would be for you as well if your father was Larry Forgione, one of the deans of modern American cuisine, and if you had worked in restaurant kitchens your whole […]

Steakcraft: Smith and Wollensky’s Dry Aged Short Loin Steaks

While Smith and Wollensky‘s most popular dry aged steak remains the restaurant’s signature item—the 32 oz. rib steak—the steaks they fabricate from the short loin are not far behind in sales. Smith and Wollensky dry ages short loin primals of USDA Prime corn-fed beef for 28 days, then breaks them down into single serving bone-in and […]

Steakcraft: Smith and Wollensky’s 32 Ounce Rib Steak

It is curious that Smith and Wollensky’s signature steak was not even listed on the menu until recently. Yet the Colorado rib steak—a masterful 32 oz slab of corn fed USDA Prime beef dry aged for 28 days—has been available since the restaurant opened back in 1977. But it is not the only masterful thing […]

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Fiore’s House of Quality: The Taste of Genius

By Davisha Dadone Photo by Nick Solares Going back to an old favorite; it’s not always as good as you remember. You know the moment – you’ve talked up this eatery or that dish for ages, and you’ve finally found yourself back there, maybe even with someone who’s bought into your hype – or is […]

The Road To Hackensack: A White Manna Conversion

By Davisha Dadone Please welcome Davisha Dadone to the table. She will be contributing both words and illustrations to Beef Aficionado. Here she tells of the start of the journey that got her here…. White Manna, Hackensack NJ, 1997. Today was a good day to change everything. I’d been a vegetarian for twelve years; but being an […]

Papaya King

“Who’s next!” growls the counterman at Papaya King in a gruff tone through a thick New York accent. It isn’t a question. He is telling whomever is next in line to place their order, stop wasting time and to hurry up about it. This is New York after all, and they have already taken too […]

Love and Cheeseburgers at Black Market

By Davisha Dadone Please welcome Davisha Dadone to the table. She will be contributing both words and illustrations to Beef Aficionado. As you will see from her first review below she is a wonderful writer with a true passion for food.  I am tremendously proud to feature her here, although as you will also see […]

Win Two Tickets to The Great Steak Debate

I will be judging Insidehooks Great Steak Debate coming up this Sunday in NYC. Here are the details:   Every man has an opinion on steak.For every wet-aged apologist tossing bloody cuts on the pan, there’s an acolyte of the dry, waxing poetic about the beefier taste in his 21-day bistec.Let’s see who’s right. Introducing InsideHook’s Great […]

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Clarke’s Standard coming to Union Square

As predicted the recently shuttered Goodburger will become a Clarke’s Standard.

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Goodburger Union Square Closed

Goodburger Union Square has closed after six years. Opened back in 2007 the mini chain provided a more than decent burger in the Union Square area for much of its existence. There was, unfortunately, a noticeable decline in quality within the last year of so. The expectation here at Beef Aficionado is that the location […]

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Posted in Beef, Hamburgers2 Comments

Seared all over

Steakcraft: Marc Forgione’s Deceptively Complex Tomahawk Rib Steak

“What’s more simple than cooking a steak?” asks Marc Forgione rhetorically of his dry aged tomahawk rib steak. And to Forgione it is simple, elemental even. It would be for you as well if your father was Larry Forgione, one of the deans of modern American cuisine, and if you had worked in restaurant kitchens your whole […]

Read the full story

Posted in Beef, Featured, Steak, Top TenComments Off

Long Island City: A Taste of Greenwich Village History at Corner Bistro

Few hamburgers have withstood the test of time with more imperviousness than the Bistro Burger at Corner Bistro. It has proven impervious to almost any food trend you can think of since it was crafted back in the 1960s. Impervious to the overnight popularity brought on by a 1977 Mimi Sheraton article in the New York Times. Impervious […]

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Posted in Beef, HamburgersComments Off

Steakcraft: Smith and Wollensky’s Dry Aged Short Loin Steaks

While Smith and Wollensky‘s most popular dry aged steak remains the restaurant’s signature item—the 32 oz. rib steak—the steaks they fabricate from the short loin are not far behind in sales. Smith and Wollensky dry ages short loin primals of USDA Prime corn-fed beef for 28 days, then breaks them down into single serving bone-in and […]

Read the full story

Posted in Beef, Featured, Steak, Top TenComments Off

Steakcraft: Smith and Wollensky’s 32 Ounce Rib Steak

It is curious that Smith and Wollensky’s signature steak was not even listed on the menu until recently. Yet the Colorado rib steak—a masterful 32 oz slab of corn fed USDA Prime beef dry aged for 28 days—has been available since the restaurant opened back in 1977. But it is not the only masterful thing […]

Read the full story

Posted in Beef, Featured, Steak, Top Ten1 Comment

Steakcraft: A Visit to Heritage Meats in the Essex Street Market

Silva the butcher emerges from his meat locker with a gnarled, intensely aged hunk of ribeye. It smells like blue cheese and looks like a fossil. It has been hanging for six weeks in near freezing conditions and a hard crust has formed on the outside. It is from an Akaushi breed, originally from Japan […]

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20130216-untitled-0478

Fiore’s House of Quality: The Taste of Genius

By Davisha Dadone Photo by Nick Solares Going back to an old favorite; it’s not always as good as you remember. You know the moment – you’ve talked up this eatery or that dish for ages, and you’ve finally found yourself back there, maybe even with someone who’s bought into your hype – or is […]

Read the full story

Posted in Beef, Featured, on a budget, ReviewsComments Off

Breakfast of Champions: The Steak, Brisket, Bacon, Egg and Cheeseburger

Smith and Wollensky Dry aged USDA Prime Rib Steak, BrisketTown brisket, Pat LaFrieda original blend hamburger, Bacon from Heritage Foods USA, An organic egg, Big Marty’s bun, Velveeta American cheese.

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The Road To Hackensack: A White Manna Conversion

By Davisha Dadone Please welcome Davisha Dadone to the table. She will be contributing both words and illustrations to Beef Aficionado. Here she tells of the start of the journey that got her here…. White Manna, Hackensack NJ, 1997. Today was a good day to change everything. I’d been a vegetarian for twelve years; but being an […]

Read the full story

Posted in Featured, Hamburgers, on a budget1 Comment

Papaya King

“Who’s next!” growls the counterman at Papaya King in a gruff tone through a thick New York accent. It isn’t a question. He is telling whomever is next in line to place their order, stop wasting time and to hurry up about it. This is New York after all, and they have already taken too […]

Read the full story

Posted in Beef, Featured, Hot dogs, on a budget, Reviews1 Comment

Love and Cheeseburgers at Black Market

By Davisha Dadone Please welcome Davisha Dadone to the table. She will be contributing both words and illustrations to Beef Aficionado. As you will see from her first review below she is a wonderful writer with a true passion for food.  I am tremendously proud to feature her here, although as you will also see […]

Read the full story

Posted in Featured, Hamburgers, on a budget, Reviews, Top Ten4 Comments

The Roast Grill, Raleigh, NC.

The Roast Grill neither roasts nor grills anything. But they will burn your Weiner for you. The specialty at this 70+ year old Raleigh institution is a griddle-charred  Weiner topped with a home made chili, onions and a no-mayo coleslaw. Don’t even think about asking for ketchup, it is banned here along with French fries, […]

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chaps-pit-beef

Chaps Pit Beef, Baltimore, MD.

Located just off of the highway in a rough and ready part of East Baltimore, Chaps has been cranking out pit beef sandwiches – a regional specialty – for  a quarter century. Started in 1987 as just a simple shack with a pit and no electricity or telephone, Chaps grew steadily in both popularity and […]

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Posted in Barbecue, Beef, on a budgetComments Off

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