Quality Meats – does what it says on the tin

Calling your establishment Quality Meats is a bold statement. And let’s face it, a piece of quality, well-sourced meat is not the guarantee of a good meal. But, fear not, the simplicity of the concept at Quality Meats is executed to perfection and delivered to the table with flair.

My first outing to Quality Meats set the benchmark for a second visit a couple of weeks later. My advise to myself on this second visit was simply to avoid the temptation to order a plethora of side dishes, even for a large party, as the enormity of the steaks and meats negate the need for carbs. My first visit involved fries, baked potatoes, brussels sprouts, side salads etc etc which proved a distraction from the main event – the Porterhouse. But let’s not forget – there are other meats! Our table ordered a sublime pork chop and juicy chicken dish which were both beautifully cooked and presented.

The second discovery from our first visit was the ridiculously good value appetizer of a whole lobster, served with three sauces which when combined form a brilliant marie rose. So, for our repeat visit, we cut to the chase and ordered two lobsters for four and then steaks, chicken and a veal chop. We cut down the side dishes to a solitary one – fried potatoes. Even so, a salad would have probably done.

A Chateau Montelena Chardonnay 2012 from Napa at $98 was picked from the interesting wine list to wash down the lobster; its light, buttery aroma and saline crispness the perfect match for the luxurious lobster.

To accompany the burnished, juicy medium rare Porterhouse and the soft, herby white meats we chose a Tinto Pesquera 2012 Tempranillo from Ribera Del Duero in Spain – a snip at $81. This medium bodied red, with good acidity and a smoky richness, was a great match for the steak and other meaty choices as it didn’t overpower the flavors of the fine cuts.

I suppose the wine list (and service) was the third discovery from both visits. Lots of choice at lots of price points; plus the relaxed sommelier really knew her stuff.

This is fun restaurant with a fine bar and excellent food. A place for romance, business, parties and more – just bring your best elasticated steak eating trousers and you’ll be fine.

Palmer hands down favorite…almost

Being newbies in town, a carnivorous friend of ours, @Baconchop, passed on a list of 10 of the best steak houses in Manhattan, as compiled by website New York Eater. As we were on 50th, we opted for 53rd street’s Charlie Palmer restaurant, and were not disappointed.

Although Charlie may sound like a 1960’s British spy coupled with a New York jazz performer, he is in fact a celebrity chef here in the US. Despite his celebrity status, the restaurant was virtually empty when we arrived one Friday night. Any alarm bells that might have been ringing were soon muted by the food that followed.

My go-to steak these days is a Porterhouse for two – a larger version of the famous T-bone. The cut includes tenderloin (filet/fillet) and strip loin (sirloin meets ribeye). It therefore covers all the pleasures one craves from a great steak – rich, meaty flavor and a soft, melting texture. It’s the steak to order if you can’t decide which steak you want and have a hungry partner who is suffering the same confusion.

Palmer’s version has an exquisitely crisp, charred crust which provides the perfect contrast to the soft, medium rare, juicy flesh. The steak arrives on a skillet and is finished with a pour of buttery pan juices which bubble on top of the steak, keeping it succulent.

I’d go as far as saying this was the best steak I’ve ever eaten – perfectly cooked and needing almost no accompaniment. We ordered the truffled mac ’n’ cheese and brussels sprouts and the steak came with homemade steak sauce. The mac was amazing but completely unnecessary with the dish – I would, however, happily come back just for a bowl of that on its own.

The only let down I would say is the atmosphere. The relaxed bar, booths and tables for two are on a par with most New York steakhouses, but on this particular weekend night there was not enough human spirit to get the joint jumping.

The smart surroundings and great food need a shout out, so I’ll do my best: “Go! And bring lots of friends!”