Next up, Keens

Mutton, here we come. Lambs everywhere, beware.

Sparks.

Sparks.
210 East 46^th St.

Sparks, under the seal of the “Cerra Brothers Steak Masters” was established in 1966 by brothers Mike & Pat Cerra, thus the seal may be wholly meaningless. Also, there is a very helpful picture of the family, though it looks much older than 1966, on their website. It moved to its current location in 1977 – it seems they have not redecorated since (nor put much effort into the initial design*).

Apps – We had the tomato & onion salad with Roquefort Cheese Dressing. Sparks also included w/o additional charge, the Italian dressing, thus we had a highly dressed salad. In any case, it was OK, the tomatoes were not fantastic, nor particularly thick cut (were they beefsteak? Does beefsteak mean anything?). There was a redeeming value in tat I love a Roquefort cheese. Overall, B-.

Steak – A-/B+. the Sirloin steak was really, really delicious. The outside was wonderfully charred, with a meaty & fleshy red center. It was well salted and buttered (I love a well buttered steak), but these flavors were muted to some degree and the flavor of the beef really stood out. Bite after bite I was remarkably pleased with this cut of meat. In fact, as I recall it, my stomach grumbles, and I wish I could head back there right now.

Sides – C-, I was dissatisfied with our sides, obviously creamed spinach and hash browns. The spinach was plain, and though it did have a clear spinach taste, I prefer one that has flavors of butter, cream, bacon & nutmeg (i.e. Morton’s CS) in addition to the spinach flavor. It was also a bit runny. The potatoes were also under whelming.

One measure to describe the difference between the meat and the sides it hat normally, I am torn between whether I want my next bite to be 1) meat, 2) sides, 3) combo bite** . At Sparks, I had really no interest in the sides whatsoever. It is a testament to the steak in some degree, but more so a disappointment in the sides

Dessert – No desserts

Overall. I would give Sparks a B+. I would readily return and look forward to trying anther Sirloin, which really was delicious, the sides really kept this meal from reaching the upper echelons of the Steak Parade.

AWARDS:

2001 NY POST rated Sparks best Steakhouse in Manhattan.

* For example, we sat beneath a wall of oil paintings in heavily gilded gold frames of the obviously relevant theme, large sailing ships. On the wall across from us was what could properly be described as the wall of nature and deers (though there was not venison on the menu…)

** I have a love/hate relationship with the combo bite. I love the sides, but do I sully the meat with these extraneous flavors? At Mortons I go back and forth, straight meat, combo bite, straight meat, combo bite, etc…

Grades:

A – outstanding. A piece of food so terrific that I continue to talk about days after the event. A meal of this nature can easily (and is readily) recalled and mentally savored days, weeks, & even years after the event.

B – very good. A piece of food that was very good that I would comment on following the meal.

C – Average. Be mindful, an average dish at the restaurants I am critiquing will generally be better than the food available any most other places.

D – Below average. I will discuss the dish in a negative light during the meal. Some, but infrequent mention of my displeasure of the dish following the meal.

F – Bad. I will continue to discuss my displeasure well after the meal, perhaps even ruining my night. I will often talk to the manager about such a dish. Dishes that receive an F can rightly be considered FWS.

OK, first post

SO, loving steak, online reviews, and taking photos I will chronicle, review, and post about my favorite New York Steakhouses.

First - Morton's has always been my favorite steakhouse. It was the steakhouse that I grew up with, that I went to before Sixers' games with my dad, and where I found my first true love, creamed spinach. It always stands out as a perfect meal, excellent steak, perfect sides, fine atmosphere. Yet, here in New York, many scoff at my claims that Morton's is the finest Steakhouse, this is my response, an open forum where I will try and discuss each of the putative competitors.