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| | Staghorn Steakhouse | | | “Dual-level, sparsely-decorated steakhouse serves prime cuts of meat dry-aged for 28 days, accompanied by a large selection of international wines.” —citysearch | | Cuisine: Steakhouse |
| |  | | Posts (5) | |
| | | | | | Kalina via EaterI returned to Staghorn Steakhouse recently for a pre-theater dinner. From a previous visit, I recalled the relatively quiet atmosphere with widely spaced tables, which I thought would be conducive to a family conversation. I didn’t expect it to be quite this quiet: on a Saturday eve... Read More | | | | | | I’m on a mission to try all of the steakhouses in town. The other day, it was Staghorn Steakhouse’s turn.Before I even tasted a morsel, I was struck by the austere décor. Frank Bruni (on his blog) thought that it was built on-the-cheap. I took it as a considered decision to break out of steakh... Read More | | | | | | [Kalina, 7/7/06.] Behold, in all of its Kalina glory, Staghorn Steakhouse. The name owner here is John Berisha, who, along with exec chef Neal Myers cut his steakhouse teeth at Ben Benson's. Myers, it turns out, also heads off-site catering for the famous society haunt Swifty's. Though a steak... Read More | | | | | | 1) For the fifth time in six weeks, Bruni issues a two-star verdict. This time it is to Michael Symon's Flatiron Greek, Parea. He likes the food:[A]bove all else, it's a fittingly arresting showcase for a sophisticated chef's efforts to recast Greek cuisine by approaching it with atypically high... Read More | | | | | | At two newcomers, thoughts of chocolate and onion rings. Read More | | | |
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