To live in harmony, a man must nourish his Yin and Yang -- Idi Amin watched cartoons, and Garth Brooks recorded an alt-rock concept album under the pseudonym Chris Gaines (look it up if you dare). For a chef exploring his meaty side, hit Parlor Steakhouse, opening tomorrow.
Divided into a casually chic, banquetted first floor (w/ glass-enclosed patio) and a fireplace-abetted basement level, Parlor's the solo debut from a Lure Fishbar vet now intent on culling deliciousness from the other 1/3 of the Earth's surface. Bovine-wise, Parlor's serving classics like bone-in 16oz strip loin, an 18oz rib-eye, and a porterhouse for two, accompanied by the requisite sides (whipped potatoes, creamed spinach, Tonto, etc). But to keep in touch with his oceanic roots, the chef's slinging entrees like steamed lobster w/citrus saffron beurre blanc, yellowfin tuna w/edamame and yuzu-white soy dressing, and a heaping lobster roll; there's also a 30-seat mahogany raw bar stocked with bi-coastal bivalves, including Long Island Blue Point and Hama Hama from Washington State (it's always Hama Time in the Pacific Northwest).