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Need good advice

tattoorhino

By tattoorhino,
in Huddle Lounge

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boo7382 Newbie

boo7382

Posted
Posted

We have done Ruth Chris a bunch I want something different. Hows Chima?

Is it as good as Fogo de Chao?

chima is really expensive and its so much u literally dont want to eat meat for like a month after that. its awesome though. pretty cool that they bring it out and cut it off the thingy right infront of you. really expensive though.

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SorthNarolina Newbie

SorthNarolina

Posted
Posted

The CustomShop on Elizabeth is great. It's sous vide cooking which is like poaching but they do it in a vaccum packed bag.

So for instance they would take a porkchop and cook it for hours at a low but safe temperature. Then when your order it they crisp it up. So you get the most tender meat you have ever tasted but also the crispy outside from the pan.

The prices aren't half bad at all. With a decent bottle of wine and dessert/starter you would probably be around 120 which is good for anniversary territory.

That gets my vote.

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Cat Newbie

Cat

Posted
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I'd have to agree. I am am doing the anniversary thing Labor Day weekend and was going to do the Capital Grille (my favorite) but looking at the BLT Steakhouse has me thinking about changing. Wife hasn't been to either, anyone know how they compare?

BLT Steak > Capital Grille

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Cat Newbie

Cat

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Posted

I think BLT might just be the ticket. Then maybe Crave later on for dessert. Anybody know any late night dessert bars that are good. Maybe a horse and buggy ride also.

Crave is pretty cool. Cupcakes are eh but they tend to have pretty good drink specials and an excellent chocolate Martini. BLT's desserts are better.

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mush Newbie

mush

Posted
Posted

chima is really expensive and its so much u literally dont want to eat meat for like a month after that. its awesome though. pretty cool that they bring it out and cut it off the thingy right infront of you. really expensive though.

Chima's about $45/person and I bought a steak at Ruth's Chris alone was that much with nothing else.

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