You know the old adage… You can take the person out of New York, but you can’t take the New York outta the person (or something like that).  Well, James Beard-nominated restaurateurs Elizabeth Blau and Chef Kim Canteenwalla put that concept to the test, with their recent “Empire State of Mind” Prime Rib Dinner at Andiron Steak & Sea; and it was delightful!

Keep in mind, Blau was entrusted with the reopening of New York’s iconic Rainbow Room at Rockefeller Center, so she knows a few things about Deco dining, and all that entails.

So, earlier this month, at Andiron, guests were invited to partake in a special prix-fixe menu that was chock full of steakhouse classics (centered around a Prime Rib carving) with beverage pairings; as a DJ played a tasteful mix of Rat Pack-inspired grooves that really set the mood.

There was a Welcome Cocktail, and I’ve gotta say that Blau et al., really kicked things off brilliantly, thanks to what they dubbed the Stirred but not Shaken – rectifying what James Bond got wrong* and serving a New York-y take on the martini, with Belvedere Vodka, dry vermouth, a citrus twist, and a trio of bleu cheese-filled olives.

The food service began shortly after the swilling, with the appetizers.  First came a Caesar Salad prepared tableside, on a lovely cart; followed by Oysters Rockefeller (with spinach, fennel, and bacon hollandaise), and Roasted Bone-Marrow (with chanterelle mushrooms, Tuscan kale, and grilled sourdough).

As our intermezzo (or “In Between” as the menu put it), we were given large cups of a rich and hearty Lobster Bisque (with brandy cream and truffle croutons) that was a perfect harbinger of the coming season and the upcoming drop in the mercury.

Now, ever since I’d pulled into Valet, the smells of garlic had been making my mouth water, and when the Prime Ribs (lots of them) were brought-out, I nearly swooned.  The chefs proceeded to carve the meat into huge slabs of juicy Prime Rib, and plate them, with Yorkshire Pudding; before they were presented at the tables.

And you’d think that would’ve been the highlight of the meal; and in most cases you’d be correct.  This night, however, the headline was the amazing Loaded Twice-Baked Potatoes (with smoked applewood bacon, and truffle cheese).  I know they weren’t meant to be hand-held, but that didn’t prevent me from so trying, which resulted in cheesy potatoes on my nose.  Of course, this did nothing to preclude my eating two more!

Other sides included the Creamed Spinach (with crispy shallots), Whole Roasted Cauliflower (in a sage and brown butter sauce), and Skillet Hashbrowns (with scallions) – which my stepsister said reminder her of enormous Latkes, and I absolutely concur with her assessment.  Never one for my veggies (and somewhat stuffed after triple-dipping on the potatoes), I skipped the cauliflower and spinach, but the Mmmmms and Ahhhs being uttered by my tablemates assures me that they were enjoyed by the others.

Finally, just as I was teetering on the verge of lapsing into a carbohydrate-induced coma, dessert was served; and being a diligent raconteur for my readers, decided to soldier-through.  Thus, I was able to try some of the incredibly moist Valrhona Chocolate Cake, as well as the yummy New York Cheesecake and Justin’s Carrot Cake; before washing it all down with a double-espresso.

Walking to my car, and driving myself home was no treat; but collapsing on my bed, and reflecting on the amazing dinner with friends, at Andiron (as my dogs licked my face) was the most wonderful way to end an evening.

“Empire State of Mind” Prime Rib Dinner
Andiron Steak & Sea
Click HERE for info

Get into it!
#BlauAndAssoc

[Editor’s Notes: * As scores of mixologists and cocktail aficionados have been  wailing for years, only a cretin would order his martini “Shaken, not stirred;” because shaking ‘bruises’ the gin.  Does this apply to vodka?  I don’t know.  How does one ‘bruise’ a liquid?  I don’t know that, either.  But please, feel free to Google it, and let me know!]

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