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-- taken from Gourmet Magazine 10/2003
If a dry Manhattan, a perfectly cooked slab of red meat, and Ol’ Blue Eyes singing “Luck be a Lady” is your idea of cool, Eddie Martini’s is your kind of place. Even if you’re not a Sinatra fan, there are five good reasons to come to this elegant 50’s throwback: porterhouse, filet mignon, New York strip (straight up or au Poivre), ribeye and tenderloin. Side dishes are typical steakhouse standards—creamed spinach, garlic mashed potatoes, wild mushrooms—done just the way they should be. The menu has a softer side at lunch, with warm seafood salad, loaded with tender scallops, and a grilled tuna steak with aioli and balsamic glaze. To finish, try the bourbon-caramel sauced bread pudding, which the Rat Pack would have loved.
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