FrontRunners: Cut Above

<< Back to Robb Report, July 2007

    Chef Michael Lomonaco named his new Manhattan steak house Porter House New York (www.porterhousenewyork.com) after the cut of steak first served in the same city. Many historians believe that Martin Morrison, the proprietor of a New York porterhouse (a bar that serves ale), created the cut in 1814 when he ran out of steak and satisfied a customer by slicing a piece from a short loin. Lomonaco’s version of the cut is large enough to feed two diners, and it can be accompanied by a choice from several porters on tap at the bar.

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    An Italian chef gives home-style cooking a contemporary flair…
    Master chef Michael White has nominated John Becker for 2016’s Culinary Masters Competition…
    Master chef Michael White has nominated John Becker for 2016’s Culinary Masters Competition…
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    Master chef Norman Van Aken has nominated Phillip Bryant for 2016’s Culinary Masters Competition…
    Master chef Norman Van Aken has nominated Phillip Bryant for 2016’s Culinary Masters Competition…
    Master chef Barbara Lynch has nominated Patrick Campbell for 2016’s Culinary Masters Competition…
    Master chef Barbara Lynch has nominated Patrick Campbell for 2016’s Culinary Masters Competition…