dimitri steinberg

Let me get this right... You are bashing someone for nepotism, which in this case is being done by the owner of the property, who has ABSOLUTELY NO fiduciary obligation to anyone else. To the extent the landlady is accepting a less than market rent from her daughter, she is simply exercising her right to do with her property as she pleases. The landlady could also give the entire building to her daughter. Are we going to argue against that as well? By letting the daughter use (misuse) the space, she is "giving" it away, just on a smaller scale. As was previously posted, there are real risks involved in kicking out a good existing tenant in the hope of additional economic rewards. That said, it is the landlady's decision to make.

It's called the free market and the sanctity of property rights. That's the reason we have the most dynamic economy on earth and, more specifically, a zillion restaurants in NYC. The landlord is being rationale and if he/she can get a higher rent from another tenant, that is his/her prerogative. You'd be amazed at how much our entire way of, and quality of, life is dependent upon all those "greedy" people out there.

That should be a difficult sell

I wasn't being particularly eloquent in terms of describing the differences, but, as usual, FG, you hit the nail on the head. Funky it is and funky it was. And, given your comment, I should not be surprised that funkiness is not something I recall at Lugers, either. There is no doubt that I would not have noticed the difference absent the side-by-side tasting.

At the risk of prompting of all hell breaking loose, here goes. I went ahead Friday night with the plan of doing a side by side with the Lobel strips and those from Citeralla - 2 of each. Seasoned with S&P and oil and then broiled them in the oven. They all came out wonderfully medium rare (probably let them cook a minute or so too long) as the steaks were of the same thickness. I combined the drippings from the steaks with a generous slab of butter and spooned that nectar over the steaks a la lugers. Both were wonderful, but my wife, in-laws and I all found the ones from Citerella to be a bit better. The lobels steak were a bit tougher and in fact I found the Citeralla steaks flavor to be somewhat more to my liking. I was surprised to say the least and will need to try this again as we are dealing with organic materials that vary. As a point of reference, the Citeralla strips are $21.95/lb. The lobel strips were 12oz and the ones from Citeralla were probably around 14oz. As a second point of reference, I am not one of those wackos who has trouble recognizing a great steak (ie, I am a firm believer in the pre-eminence of the Luger steak for two). OK - let er rip.

FG: Thank you very much. I am thinking of cooking a strip from Citerella at the same time to assess the marginal gains at the high end.

I am getting the steaks today and want to make sure that I don't screw up the preparation. I live in an apartment, so outdoor grilling ain't an option. I have read the various posts about on the stove/in the oven with a cast iron pan. Unfortunately, I don't have such a pan. I do have a Wolf stove, so I can do the broiler thing. What confuses me, however, is what seems to be quite disparate instructions with respect to the amount of time the steaks should go under the broiler. Also, to the extent, I put oil on them (as per the Lobel site instructions), should I use olive or something else. I read somewhere that olive oil burns at too low a temperature? Thanks

Yeah, but I live about 10 blocks from the store

It's a great deal until you get slapped with $25.95 in shipping costs at checkout.

The beginning of the thread referenced "straightening". Not sure if this meant sharpening or not, but it is relevant to me. Two of my Wusthof GPs got bent at the tips - don't ask how. Is there a way to fix that?

Some of the best fries in the City are at Cite / Cite Grill. It is a huge portion and they are delicious.

Sooooo.. should one go a final time as the restaurant goes out in a blaze of glory or do we expect the last days to be the dregs?

You have to go to il Mulino; just go at lunch time. Much more pleasant and, besides, you will need the rest of the day to digest the meal.

How does it compare to Donut Plant?

I stopped at Sally's for dinner last night on the way back from Vermont and all I can say is the pizza is in an entirely different class from anything that I have had in NYC. It is incredible and frankly easily alone worth a trip from Manhattan. It is one of the very few times I have been jealous of another city's restuarants. Why oh why can't NYC have something like this. I am still fantasizing about last night's dinner.