LOrD's NyC

There is nothing more luxurious than a well rested dry aged steak.

“Which steak you want?” I asked Sal as we sat at Lord’s the same night the NBA Mid-Season tournament began.

“Let’s do the ribeye.” he said affirmatively.

I looked at the menu and saw that the “ribeye” meant a $145 dry-aged ribeye for two. Being the value conscious diner that I am, there’s no part of me that was jumpin’ out the window to pay $145. Especially in a well-designed, well-looked after dining room with about 80 seats, and a high check average that didn’t really present as a steak house.

Usually, I’d want to be a in a bigger spot, doing more volume, with more buying power, that would have first pick at the butcher because there’s a hierarchy to how the best dry aged steaks are distributed.

Small steak centric restaurants had become popular the last decade. St. Anselm kind of kicked off the most recent wave followed by 4 Charles, which I loved, and mo…