When: January 9, 2016, 8 PM
The Steakhouse 55 menu features a solid selection of steaks. The usual suspects are all here: the Filet Mignon, the New York Strip, the Rib Eye, the Prime Rib, the Porterhouse, and so on.
Elaine and I were in the mood to split something. Since I’m a New York Strip guy, and she’s more of a Filet Mignon girl, we went with the Porterhouse (it’s the cut with something for everyone, right?). Medium rare.
This was a perfectly-seasoned, perfectly-cooked, and utterly delicious steak. Just fantastic. Eating it was one of those experiences where you cut off a bit of meat, pop it in your mouth, and then begin grinning, uncontrollably, because the food makes you so happy.
Steakhouse 55’s presentation is simple: it’s the meat, plus a small side of bone marrow. That’s it. Unlike the steaks we’ve had at Napa Rose (Filet Mignon, Eye Of The Rib Eye), there are no sides, sauces, or other flavors on the plate.
This is an easy recommendation. If you like steak, I daresay you can’t go wrong here.
UPDATE: As of November 2016, this dish is no longer available.