Forking Tasty

Italian Easter Egg

We hope everyone had a great Easter and wonderful passover. We spared the lambs this year and went straight beef. Glorious, thick, fat laced, aged, Ottomanelli’s beef to be exact. Who needs easter egg hunts when you have this…

Butter Knife Cut Steak

I had some work in Minneapolis recently and after a long day the team decided on steaks for dinner. Murray’s is one of the more known steak houses as well as one of the last family owned in the twin cities. Our waitress was wonderful, she has been there 40 years and her husband who is the butcher has been there 35 years. That is a long time of delicious beef. The team and I indulged into a few appetizers before we ordered our steaks. Shrimp wrapped in bacon, escargot, and mac & cheese followed by caesar salads…

The Peter Lugar of Italy

Today, if you are a strick catholic, you’re not supposed to eat meat. I figured that’s a great opportunity to write about meat. I personally am about to dive elbow deep into 31 lobsters in prep for tonights feast of the seven fishes. Whether you eat meat or not, this discovery is one to add to your Italy hit list.

Peter Lugars is my favorite steakhouse. I love everything about it but specifically the cut of steak, size of steak and the way you order your steak are paramount to the experience. Florence, all of Tuscany for that matter, is known for it’s beef. Just ask Dario Cecchini. It seems like everyone else has. If you ask me, Bistecca al la Fiorentina is a must taste when visiting the city. The place to have it is Buca Mario. This five steps down, dungeons lair is actually as old world as it looks. The meat is displayed in a glass case as you enter and you’re escorted through the twists and turns of the low ceilinged subterranean steakhouse to your table. On the way you pass diners with enormous steaks half and three quarters eaten. Your stomach growls and your mouth starts to water.

The menu is where the “Lugars” really shines through. You order this goliath steak by number. Steak for one, two or three. Sides are all a la carte, like Lugars. The cut is a Porterhouse, like Lugars, although, the Florentine cut is a bit less tenderloin and a bit more strip than in the states. It also measures in at 3 inches thick. That’s a solid half inch taller than Lugars. The beauty of butchering is how different countries cut slightly portions resulting in new types of steaks to eat. The wine list is extensive, as you’d imagine. Much better than Lugars. When the steak finally arrives it comes cooked only one way. Rare. I made it through most of this meat but slowed at the end thanks to the pasta appetizer I just had to have. In the end I’ll say the experience was amazing but the taste is better in the US. Argentina still reigns supreme but that’s another trip.

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Food from Heaven (aka San Francisco)

After getting back to San Fran from Seattle, I was hungry. I arrived back to Mulls’ place and like some sort of divine intervention there were a bunch a friends, a bunch of wine and a bunch of food in his kitchen. Ben was at the helm working on 5 to 6 dishes. Brit was making up a little snack plate and Ricky and Mulls were playing with their iPads. Kelly and I got into the wine and the conversation and before you knew it

A $332 Tradition

As traditions go this one is awesomely rich in more than one way. It started 3 years ago when my buddy Mike and I decided that acting like fat cats (which we are not) for an epic long, holiday lunch would be a fun and enjoyable idea.

The 5 rules on how to lunch like a fat cat.

1. Dress up. A suit would be best. But slacks and a cashmere sweater over a brooks brother shirt will suffice.

2. Find an old world, New York, steak restaurant where both the decor and the waiters pre-date your birth.

3. Over order in both size and quantity of your food. Above is an example of a proper size order. 32oz of Bone in ribeye.

And here is an example of quantity over ordering.

Kobe Steak in Kobe Japan

Kobe Steak in Kobe from Anthony Anello on Vimeo.

The day had finally come, I was in Kobe Japan and was on a mission to eat a Kobe steak. This mission was fulfilled and the amazing meat that hit my pallet was worth every penny. Yes, I spent a lot of penny’s. The Kobe beef myth of cows getting messaged their entire life is false. There is no profession in Japan to be a cow massager. It is how they breed the cattle and what they feed it. It causes a marble look to the meat infusing fat with the beef. When cooked the fat juices go into the meat and the taste is amazing. Also, when the chief cooked it on all sides, that was a nice touch. Check out the video to see the marble I am talking about…

Accidental Steak for Two

I am not even sure where to start on this one. Today ended much different then where it was supposed to start. Before my eyes opened at 9:30am, I envisioned my self jumping on the bike and putting in a solid day out in the boroughs with my buddy Joe. A little sun, some bike friendly grub and a few peaceful riding breaks around greater Brooklyn and Queens would be the perfect Sunday plan. But that is not even close to what happened…

Best burger deal in NYC

My friend Jen and I decided we needed to get in one last Lugar burger before the end of the year. So, on this chilly day in November we…