"A new restaurant opened in the two-story, glass-enclosed space at 100 E. 20th St. that housed Paddy O’Quigley’s until that bar closed in mid-2008. "The Prime Rib Grill by Hereford House, a new concept by the famed Kansas City steakhouse chain, opened quietly three weeks ago.""
I'm leery of anything The Hereford House folks attempt. I've had so many bad meals there I've learned to stay away. Look how they
"More about the prime rib: This juicy cut of beef is served up eight ways at the Prime Rib Grill. We tried – but failed – to polish off the loaded version ($22.95), piled high with mushrooms, onions, artichokes, peppers and bacon bound up in melty mozzarella. The meat, brined for 28 hours in root beer, brown sugar, mustard, garlic and other secret ingredients, explodes with flavor, but the slab is almost too much for one person to finish,"
WTF? This reminds me of the Scattered, smothered, covered, chunked, topped and diced hash browns at the Waffle House! It's brined in rootbeer? Wait.... what? Don't f*ck with the meat! Age mine and pass the salt and pepper. I'm guessing you won't see me there.
Update: I just looked at their menu. Can I have a surf-and-turf with the barbecued scallops and the batter fried prime rib?
DIVER SCALLOPS
Lightly barbecued and caramelized with honey
CITY FRIED PRIME RIB
Lightly battered with special seasonings and flash fried
GARLIC PARMESAN PRIME RIB
Coated with garlic, fresh herbs and panko bread crumbs
LOADED PRIME RIB
Topped with crimini mushrooms, caramelized onions,
artichokes, mozzarella, peppers and smoky bacon 10oz.
6 comments:
Because nothing says a great steak like melty mozzarella, root beer, brown sugar and mustard. It must be commercial ribeye ( old cow ). I know some cowboys that would kick somebodies ass for for doing this to a ribeye. The Hereford House has been serving mediocre steaks for years.
Maybe I should abandon my tried and true roasted version, and make this for Christmas Day. Of course, I'll purchase the sides from Waffle House. Yum..........
Sorry - No root beer or cheese on my prime rib. Maybe a whiskey soaking and a slight grilled crunch on the outside. The Waffle House sides would beat the lousy ones we got from Hen House a couple years ago.
This menu is very 1980's ish. Let's over cook and over prepare a dish and then charge a customer a ton of cash for eating our crazy food. The scallops thing really blows my mind. Barbecued scallops with carmelized honey? Why not just serve fish sticks?
The amazing thing is that I believe that they are owned by the same guys that also own Pierponts. Those steaks are great. Didn't they talk to those guys first?
And they have yet to polish off the 10 oz loaded prime rib? Must be a ton of onions and mushrooms on that baby...
I was thinking the same thing Midtown. 10 oz. and they couldn't polish it off?
Nice blogg
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