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.

    From Around the Web...
    A British brand elevates the humble tea leaf to the vaunted level of the coffee bean…
    Get hands-on lessons from celebrity-chef James Martin at Chewton Glen’s new culinary experience…
    These chef-made hot sauces will add a tingle to your lips and a rush of heat to your heart…
    Whether you’re single, taken, or it’s complicated, these chocolates will make your Valentine’s Day...
    From a spice rub class to a chocolate fondue session, these classes are worth falling for…
    Woo your sweetheart at one of these fine-dining hideaways and hot spots…
    Embrace the cheese this February 14 with pecorino, triple crème, and Gouda…
    Photo credit HilHaven Lodge
    Chef Adam Perry Lang on his relationship to meat and the draw of fire-roasted cooking…
    Co-hosted by 17 wineries, the region’s three-day open house will certainly sate the senses…
    Give romance a helping hand with one of these sexy foods…