They got me on that one. The waitress asked if I'd like to have some of their Truffle butter on the ribeye. I'm like, "sure, what the heck, I do that at the house at times."
Best friends' birthday is the 29th of next month. He decided yesterday we're (he) grilling steaks. We ran across Lobel's of NY yesterday when we were surfing around looking at different mail order / delivery options.
A lady I hang out with has a son who is the Sous chef at the Nexton location. He recently 'transferred' there from the same job in Greenville. He just stopped by to return some tools and I asked him what he considered to be the difference between locations (aside from the downtown location that was closed due to the riots damage. )
Chatting with an atty a bit ago and asked him what he thought the difference was between downtown and Nexton. His response was...unique?
I got a fridge just for the dry aging process for Fathers day. Don't have to worry much about the humidity control here, but I maintained the temp at 37 degrees. Put the meat on the 2 racks, each above a pan of salt, fridge circulates the air good, closed the door and let them do their thing. I only peaked a couple of times(day 14 and day 21) to make sure my temp and humidity were maintaining. Took them out this past Friday. They trimmed up nicely.
Here's the problem I have. I have a fridge in the kitchen, of course, and one in the mud room where I keep drinks (water, a few soft drinks, juice, etc.) I have a fridge on the patio for beer, water, etc. so I don't have to go inside. Where do I find the room? Am I supposed to walk inside every time I want a cold one?!?!? I get enough exercise as it is.