Table Of Content
Having worked for both in my early days they have stood by me through all the years. The menu of seasonally-inspired American classics is complemented by expertly crafted cocktails, an acclaimed wine program and genuine, warm hospitality – all overlooking Columbus Circle and Central Park. My favorite meal is one I can share with people I love and care most about. It’s not perfect, but Porter House is far more fun than V ever was—better food in a more attractive environment. And given that you can easily drop $500 for two at Masa or Per Se, it’s a relatively approachable splurge at perhaps half the cost.
The 15 Best Places for Porterhouse in Los Angeles
Diners aren’t limited to the usual potato, spinach or onion-ring sides, either. There are hash browns infused with thyme and wrapped in a knishlike shell and creamed spinach with nutmeg and bits of bacon. As a child, I watched my mother prepare dinner every night after school. And, naturally, she would give me little chores like peel potatoes, snap green beans.
Tips for Cooking Corn on the Cob, According to Professional Chefs
Along with this, for decades I have traveled all over the USA exploring the great regional dishes of North America. Lure Fish House is a family-owned restaurant featuring fresh and sustainable seafood from trusted sources. And as many ways as there are to make corn on the cob delicious, there seem to be just as many to mess it up. We asked chefs their best tips on how to prepare corn on the cob, with minimal effort for maximum results.
NYC's 13 best steakhouses for filets, ribeyes, strips and T-bones - Time Out
NYC's 13 best steakhouses for filets, ribeyes, strips and T-bones.
Posted: Tue, 04 Apr 2023 07:00:00 GMT [source]
Snap Your Corn in Half
Prime steaks, exceptional seafood, pastas, roasted chicken and duck and other ingredient-driven signature dishes, showcase the bold, vibrant flavors Lomonaco and his team are known for delivering. Lure's seasonally-focused menu offers an array of classics like mussels, ceviches, fish tacos, lobster, organic salads, and simply seared fish served with unique sides. The Lure Oyster House serves a variety of fresh oysters, as well as unique specialties such as our renowned charbroiled oysters.
Chef Spotlight: Chef Michael Lomonaco of PORTER HOUSE
We have selected two wines with very different characteristics from top producers. The great American chef Patrick Clark was my first mentor who showed me it was possible to find jopy and creativity in the kitchen. Following culinary school, Alain Sailhac and Daniel Boulud were my two most gracious and generous mentors.
Our bar features local wines and cocktails made with freshly squeezed fruit juices. Moms and the mother figures in your life deserve to be honored. And with Mother's Day coming up soon, now is the time to plan a memorable meal outing that will make the day special. Introducing Dive Bar Hot Sauce - a culinary collaboration between The Champagne of Beers, Miller High Life and Chef Sam Davis-Allonce of the cult-favorite hot sauce brand, Hot N Saucy. With Mother's Day coming up soon, it's a great time to consider gifts that will delight moms and the mother figures in our lives.
Lomonaco has been thoroughly proactive; he sources beef dry-aged 28 days and replaced the grill he inherited from Vongerichten with his own. The meat gets a serious, glorious char, but sometimes there is too much of it and it overwhelms others flavors. During one visit, the crust didn’t meld with the meat in the porterhouse—it cleaved off like a bad toupee. On a different night, the sirloin got it just right—pink inside, tender, moist, thick, juicy. Lomonaco also plays up the restaurant name by offering other meats that mimic the big, bone-in steak cut—you can get a veal, pork, lamb or monkfish porterhouse if you like.
Our Food
We had a large vegetable garden, growing fruits and vegetables. Home cooking and delicious Italian-American food and the joy of the table was at the center our family life. “The best tip is to wait for peak corn season and only buy corn when it’s super sweet and delicious. And then it doesn’t matter if or how you cook it,” says Melissa Rodriguez, chef and partner at Mel’s in New York.
Porter House Bar and Grill
My love for integrity and passion in cooking has led me to simplicity and elegance in both the preparation and presentation of dishes. Selecting and using only the finest (and not necessarily the most expensive) ingredients available, respect for the seasonality of ingredients, and a pure focus on full flavor in finished dishes; with spices, herbs and precision in cooking. My earliest cooks position was in a classic Italian-American red sauce restaurant but my passion has always been classical French cooking. This passion for French food has informed my take on modern American cooking through technique and respect for ingredients.
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