Char hides the Steak by David Soul
Bobby Van’s has climbed to the top position (in 2005) of Tom Horon’s America’s Top Ten Club since I had dinner there, so maybe it deserves a second chance… but then with so many other choices of haute cusine and ethnic foods in New York, I’ll probably save my “carcass” eating for cities where meat is glorified….
While cooked exactly to order (medium rare), it came with a thick black cinder enveloping it, which taste was impossible to remove from each bite this is the only place I have not finished my steak (in my life) as by the end the charcoal taste was simply overwhelming… If you like steak done this way (I say no to ‘Chicago" and ’Pittsburgh’ style myself, thankyou, although I have finished both at other establishments) by almeans enjoy… unfortunately I couldn’t…
over 5 years ago
