The Other S&W

No, not Smith & Wesson, although I love their work, too.  This was Smith & Wollensky, where The Chef and I had the most amazing dinner.

A. Maze. Ing.

We went here:



I am a castle. I was built by soldiers who raised enough money for construction by putting on theater shows. All men. Playing all roles. (Think "drag.")

 See that booth on the left (below)? That's where we sat, after we got a tour of all four floors with Executive Chef Matt King. I would like to have a big fancy party in this castle. Anyone interested in paying for it?

I am not necessarily even the most gorgeous floor in the place. You should see my level three! (And my three kitchens are nothing to shake a stick at either.)

The Chef and I each had this:


You will love how my 28-day dry-aging process further intensifies the flavor before the house butchers create the final magnificent cut you’ll savor. Oh wait. Translation: Damn good meat. And lots of it.

 Before we got to the steaky goodness, Chef King brought us each a sampler plate of meat (steak), meat (scallop), and more meat (shrimp) to whet our appetites. Consider us whetted.

Then I had the curried asparagus soup and The Chef had steak tartar. (Insert your own joke here.)
Then! The bone-in ribeye (medium rare), creamed spinach (his choice) and onion rings (my choice. You can take the girl out of the...)

And then the best coconut cake ever made on this or any other planet. I want to go there again, sit at the bar, and eat cake. Daily.