Because bricks and parties aren't the only things that become even awesomer when you tack on the word "house", she-chef Sam Bahri is adding it to steak, opening up a banquette-heavy neighborhood joint in the old Scuderia digs, now highlighted by a large communal table made of dark wood, and an "intimate" mezzanine looking over the bar, as the only "house" Dalton will look over is a road one.
Pre-steak chowage jumps off with Hudson Valley foie on grilled brioche, flash-fried calamari, and scallops on the half shell drizzled with bechamel, while lobster ceviche, sea urchin, and bi-coastal oysters will satisfy those who like ODB-ish levels of raw. The meat sweats will no doubt commence after romping through a char-broiled list loaded with bone-in rib eyes, 36oz dry-aged prime porterhouses, and 16oz lamb steaks, which can be next-level fattened by sides of duck fat fries, creamed spinach, and double-cut duck breast bacon, though why that got cut from the final version when you can see his whole dong in Wild Things is anyone's guess.
And because a steakhouse can't just serve up giant slabs of grilled beef anymore, expect to find crabmeat-stuffed jumbo shrimp, wasabi-teriyaki sauced tuna, and filet/foie gras/croutons Tournedos of Beef, coincidentally what you'll think you got hit by if Dalton has to roundhouse you.
Because bricks and parties aren't the only things that become even awesomer when you tack on the word "house", she-chef Sam Bahri is adding it to steak, opening up a banquette-heavy neighborhood joint in the old Scuderia digs, now highlighted by a large communal table made of dark wood, and an "intimate" mezzanine looking over the bar, as the only "house" Dalton will look over is a road one.