In the world of upscale dining, choosing the right dishes can make all the difference. A seasoned restaurateur shares insights on what to indulge in and what to avoid when visiting a high-end steakhouse. Dennis Turcinovic, owner of the historic Delmonico’s in New York City, offers valuable advice based on decades of experience. He highlights premium cuts of meat, seasonal produce, and unique offerings while steering clear of overrated items like filet mignon and desserts. This guide aims to help diners get the most value for their money and enjoy a memorable meal.
Turcinovic emphasizes the importance of selecting superior cuts of meat that are well-prepared. One of his top recommendations is the A5 Wagyu, which he describes as the pinnacle of beef cuts. When cooked correctly, this highly marbled beef delivers an unparalleled taste experience. However, he cautions that it's crucial for the chef to have the expertise to handle such a delicate piece of meat. Ribeye also earns high praise from Turcinovic, who considers it one of the finest cuts available. Proper preparation is key to ensuring these premium meats live up to their reputation.
Starting with a seafood tower adds a classic touch to any steakhouse meal. Turcinovic suggests beginning the evening with this visually appealing and flavorful option. It serves as an elegant appetizer and sets the stage for the main course. However, he advises diners to be mindful of portion sizes to leave room for the star attractions. Another tip involves taking advantage of seasonal ingredients whenever possible. Turcinovic encourages patrons to inquire about specific varieties and consider ordering items like truffles or ramps during their peak seasons. These fresh, seasonal elements can elevate the dining experience and provide exceptional flavors.
Exploring unique menu items within the steakhouse realm can lead to delightful discoveries. Turcinovic advocates trying something unconventional, such as smoked pastrami or uniquely prepared vegetable sides. Such dishes offer a refreshing twist and showcase the chef's creativity. On the flip side, he warns against ordering certain items that may not align with the steakhouse's strengths. For instance, pasta dishes often fail to impress and can feel out of place. Similarly, mac and cheese might not be worth the splurge due to its heaviness and lack of distinction. Lastly, steakhouses typically do not excel in dessert offerings, making it advisable to skip the sweets unless there's a dedicated pastry chef.
Ultimately, Turcinovic's guidance helps diners navigate high-end steakhouse menus with confidence. By focusing on premium cuts of meat, embracing seasonal ingredients, and avoiding less impressive options, guests can craft a truly enjoyable and value-driven dining experience. His insider knowledge provides a roadmap for making the best choices and savoring every moment at an upscale steakhouse.