2015 Summer Restaurant Week 今天開始接受訂位,時間從7/20-8/14。從名單看來,想去的大概就是同樣那幾家,不想去的還是不會想去。XD
假設廚房沒有變動的情況下推薦幾家供各位參考:
Boulud Sud
http://www.nycgo.com/venues/boulud-sud#menu
David Burke Kitchen (吃得飽的) http://www.nycgo.com/venues/david-burke-kitchen
En Japanese Brasserie (Lunch only)
http://www.nycgo.com/venues/en-japanese-brasserie
Fogo de Chão Churrascaria Brazilian Steakhouse (吃粗飽,很飽) http://www.nycgo.com/venues/fogo-de-chao-churrascaria-brazilian-steakhouse
Giorgio's of Gramercy (物超所值)
http://www.nycgo.com/venues/giorgios-of-gramercy#menu
*Il Buco Alimentari & Vineria (Lunch only, arguably best Cacio e Pepe in town)
http://www.nycgo.com/venues/il-buco-alimentari-vineria
Lafayette
http://lafayetteny.com
Nougatine at Jean-Georges
http://www.nycgo.com/venues/nougatine-at-jean-georges
Root & Bone
http://www.nycgo.com/venues/root-bone#menu
The Wright at Guggenheim (Lunch only, beautiful interior)
http://www.nycgo.com/venues/wright#menu
*要注意有些主菜要多加錢。Bon Appétit~
同時也有1部Youtube影片,追蹤數超過22萬的網紅Zermatt Neo,也在其Youtube影片中提到,For this video, we went down to Wolfgang’s Steakhouse at Robertson Quay to savour a $1000 Steak Mukbang! Wolfgang’s Steakhouse, founded by Wolfgang Zw...
「best steakhouse in nyc」的推薦目錄:
best steakhouse in nyc 在 Zermatt Neo Youtube 的精選貼文
For this video, we went down to Wolfgang’s Steakhouse at Robertson Quay to savour a $1000 Steak Mukbang! Wolfgang’s Steakhouse, founded by Wolfgang Zweiner, specialises in 28-day dry-aged USDA Prime Black Angus Steak served in an upscale setting. Their steak is aged in their in-store dry-aging room and USDA Prime grading refers to the highest possible steak grade given by the US authorities. Dry-aging is a process where meat is placed in a controlled environment (temperature and humidity) to enhance the flavour profile and texture, creating a deep, “meaty” flavour. The ambience is exceptional with a clear view of the Singapore River, high ceilings, an expansive bar and mahogany flooring.
For my mukbang, I ordered a Porterhouse for Four ($382), Rib Eye Steak ($148), Filet Mignon ($125), Onion Rings ($20), Lobster Mac N’ Cheese ($30) and Cream of Corn ($17). For dessert, I got Key Lime Pie ($17). To pair with the steak, I also requested for a bottle of red wine. The star of the show was the enormous porterhouse steak, served on a blistering hot plate that was previously under a broiler. It contained the best of both worlds, a divinely tender filet mignon and a sumptuously flavourful strip steak. Still affixed to the bone, the whole piece was probably around 2KG of dry-aged goodness. Thanks to the dry aging process, the meat truly encapsulated the signature deep “meaty” flavour that dry aging is known for with the tenderness to match.
As for the sides, the Lobster Mac N’ Cheese never fails to impress. Whipped up with 3 types of cheeses and filled with large chunks of lobster, the side was not overpowering or too heavy as it can tend to be. It was elegantly balancing right on the precipice of too much and too little in terms of flavour. I also had my favourite dessert, Key Lime Pie. It was similarly well-balanced and I could rich notes of the condensed milk used in the batter and the fragrance of lime. The crust was a delicate biscuit base that gave some bite to the soft interior of the pie.
It will come to no surprise that this was a thoroughly enjoyable mukbang for me. The food was stellar from the wonderful dry-aged steak to the sides and dessert. Pairing the meal with an excellent glass of wine only elevated it even further. However, as I ate with Mervin, I underestimated his capacity and realised that I could have eaten significantly more. I look forward to attempting a greater challenge in the future with Wolfgang’s Steakhouse. If you are looking for a classy atmosphere, ridiculously good food and drinks to match, look no further than Wolfgang’s Steakhouse. Do head over there, especially for special occasions for your loved ones. They deserve this treat!
Visit Wolfgang’s Steakhouse at:
1 Nanson Road #02-01
Intercontinental Singapore Robertson Quay
Singapore 238909
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