Bul go gi (thin slices of rib eye steak, marinated in garlic, soy, sesame oil, scallions and pepper) was more like the bland beef of sukiyaki than the deeply seasoned dish we were expecting.
Smoked salmon with crisp fennel and celery is not particularly memorable, and the undeniably flavorful rib-eye steak, arranged in neat squares with charred slices of rib meat, still feels like the obligatory burnt offering to the meat-and-potato customer.
It's revealing that among the main courses, a bony, limp-skinned baby chicken and two kinds of fish — mushy skate, overcooked red snapper — paled next to juicy slices of rib eye and my favorite entree, a mixture of rabbit, pork sausage (again!) and pine nuts pressed into thick, broad coins.
Trays of meat ranging from tissue-thin slices of rib-eye to tripe arrive, and after a brief grilling you use chopsticks to dip the meat in sweet soy or sesame sauce and eat.
It also helps to know that a thick slice of prime rib is waiting for you at the end of that drink.
Bertazzo was examining another fossil fragment, a piece of rib from some unidentified dinosaur, which had been sliced in two inside the microscope.
One night, we were treated to juicy slices of prime rib and tasty rib-eye steak.
One of the final savory courses, slices of short rib that are cooked sous vide for 48 hours before being deep-fried, was a miracle of tender-crisp contrast one night and a letdown of leathery-crisp redundancy on another.
The chef, Kieran Brew, who owns the Manhattan restaurant with his wife, Jennifer, prowls the surprisingly small dining room pushing a silver trolley, carving slices of prime rib priced by the inch ($21 for the first inch, $7 for each additional half inch).
Choose which cut of ribs you want.
