Originally Posted by
777 global mile hound
Surprised there aren't more data points yet
Well if you can do a Caesar as good as the one in Carbone in Las Vegas I'll pay for the recipe.
One of the best I've had anywhere in the world.Garlic x 10
Hot crispy buttery croutons heavenly dressing @ 30 dollars per salad!
Its a delicious artery clog salad!
A good Rib eye its actually harder to come by these days with so many restaurants raising prices and lowering the quality
of their Prime aged beef to other less desirable cuts.The Palm in Beverly Hills now substitutes Delmonico over the former outstanding Rib eye.Similar but not nearly as good and for more $$$$.
I'm pretty old (and my father-in-law was a butcher, my father worked in a fine dining restaurant) so I've always considered Delmonico and Rib Eye to be synonymous. Steaks have many different names (e.g. NY Strip, KC Strip). But if you say ribeye and delmonico are different these days I will defer. I don't usually see "delmonicos" in our butcher shop. I'll ask them next time I'm in there.
And there are many different versions of Caesar Salad, too - the one I make at home is very basic but we like it (and we do use lots of garlic). Eating out one of my favorites is from the Fleming's chain - fried capers and crispy prosciutto bring it up a notch, along with their Tomahawk ribeye, er, Tomahawk Delmonico??
I just can't see spending Beverly Hills' prices on such a simple meal - I want something unusual that the chef has created that I can't replicate (or can't be bothered to) at home.