Dylan Prime

[Liza]

Enjoyed our meal at Dylan Prime on Sunday but was a little surprised at the pricing structure. They have maybe five "chef's combinations" ("constructions"?) that are entrees with sides. Or you can order your cut of meat or fish with sides. OK, fine so far. But if you want a crust on the meat, it's an extra $2. If you want about two tablespoons of sauce, it's an additional $3. Is this typical for a la carte or am I easily surprised?

Otherwise, lovely salmon tartare with sesame tuiles and a tiny dollop of guacamole; fairly traditional beef carpaccio; meats were lovely; dessert of molten chocolate cake was indeed molten, almost lava-like but in a good way.

[Bux]

Sounds like the Craft philosophy is trickling down.

[tommy]

Sounds like the Craft philosophy is trickling down.

sounds like a trend too.

we'll see this disappear in a few years, if that.

[NewYorkTexan]

The part that is most disturbing is the additional charge for a crust on the meat.  One of the motivations for going to a steak house is the fine crust that can only be produced in a professional kitchen.  Why would they charge a supplemental charge to properly cook the steak?  Unless they are referring to a peppercorn crust, I find that additional charge offensive.

[tommy]

The part that is most disturbing is the additional charge for a crust on the meat.  One of the motivations for going to a steak house is the fine crust that can only be produced in a professional kitchen.  Why would they charge a supplemental charge to properly cook the steak

sir, would you like your filet grilled, or boiled.

[Wilfrid]

I wonder if they would let you bring your own crust?

I agree - the charge for the sauce - annoying, but that's life - the charge for cooking the steak to order - outrageous.

[Bux]

Liza, we need a better explanation of "crust." My suspicion is that there's some foreign element involved like a pepper or mustard bread crumb thing invovled and that it's not just an extra charge for proprely cooking your meat. Perhaps it a charge for cooking a steak "well done" as aopposed to done well.

From the sound of things, I'm waiting for the return of the cover charge as well as one for bread.

[Charles Smith]

Dylan Prime has always used the pay for sauce system-  I like the place but was always pretty confused-  

I think the crust thing is new-

[Liza]

Yes they meant peppercorn and breadcrumbs, and the like, for the crust, but still...charging for it? Jean-Georges' black-trumpet crusted lamb, I can understand that.

I would love to know what other extras are being considered. Limes in drinks? That'll be .25, please!

[TL]

I believe the crust is a choice of topping (e.g., Parmigiano-Reggiano) put on the cooked meat and then the meat and topping are placed in the broiler for a couple seconds.

[TL]

ice in your water - 10 cents a cube

proper wine glasses - a buck a stem

friendly service - out of stock

[Varmint]

This may be common in some cities, but we have a trendy Chinese restaurant here in North Carolina that charges you 75 cents if you want a fork -- yes, they're trying to be funny, but they actually charge you for the fork.

[tommy]

This may be common in some cities, but we have a trendy Chinese restaurant here in North Carolina that charges you 75 cents if you want a fork -- yes, they're trying to be funny, but they actually charge you for the fork.

i would see their "humor" and raise them a "never returning again."  although, having lived in south carolina for some time, and spending time in tenessee (although never learning to spell it very well) i found that the choices can be somewhat limiting.  i'd sneak a fork in!

[Rosie]

Dylan Prime, 62 Laight St, New York was packed with people at the bar and in the dining room last night. Single women take note--approximately 80 % of the people there were men.

For appetizers we had French onion soup with Gruyere cheese; Parmesan Caesar salad; bibb lettuce with Maytag blue cheese, pears and spiced walnuts; and a slow roasted tomato salad with frisee and ricotta salata. Portions were large.

The restaurant is known for their steaks which can be crusted seven different ways: Maytag Blue and chive; Parmesan Reggiano; mushroom and truffle; bacon and cheddar; lobster and tarragon; foie gras butter; and balsamic onion relish. Sauces such as bourbon, bordelaise, black pepper beurre rouge, black truffle beurre blanc and herb bearnaise are also available. Since I had so many choices I opted for a plain rib eye!

Lowell had a grilled rack of pork which came with heavenly creamy grits and a red wine mushroom sauce. Other friends had roasted free range chicken stuffed with spinach, roasted tomato and goat cheese; loin of venison with parsnip puree, Swiss chard and rosemary jus; American striped sea bass; and a special of filet mignon and lobster.

We had a few scrumptious sides--braised collard greens with smoked bacon and brown sugar; truffle corn and potato cakes; and macaroni and cheese. We were too full for dessert but did try a few after dinner dessert drinks that will be on the menu soon. My favorite was the key lime pie with the rim of the glass dipped in graham cracker crumbs.

[Double 0]

Wine? How was the non steak food ? What about prices? (or did the pr flacks pay .)

[tommy]

what about paragraphs? did they have any paragraphs there? was it BYOP?

[jaybee]

Single women take note--approximately 80 % of the people there were men.

Don't be so parochial Rosie, I think there are some single men who will take note of that too.

[jaybee]

what about paragraphs? did they have any paragraphs there? was it BYOP?  

droll, dude, very droll.

[Rosie]

Wine? How was the non steak food ? What about prices?

Wine was an Oregon Pinot Noir.

Soup-$8

Bibb lettuce salad-$9

Tomato salad-$11

14 oz rib eye-$28

Bass-$25

Chicken- $24

Venison-$29

Sides $7 each

I only tasted Lowell's pork chop. Food was good. The grits were fabulous! Restaurant was bustling. Lots of energy in the room.

[Rosie]

Single women take note--approximately 80 % of the people there were men.

Don't be so parochial Rosie, I think there are some single men who will take note of that too.

You are 100% right and I stand corrected. But what is Tommy talking about?

[jaybee]

You are 100% right and I stand corrected. But what is Tommy talking about?

No fair, you edited---oh Grupenfheurer Perlow-- Did Rosie's edit make it within the alloted time or was she granted special priviledge? I don't see an edit note or time on the post

[tommy]

You are 100% right and I stand corrected. But what is Tommy talking about?

No fair, you edited---oh Grupenfheurer Perlow-- Did Rosie's edit make it within the alloted time or was she granted special priviledge? I don't see an edit note or time on the post

yes, it was certainly within 12 hours. but that still makes her a sneaky little devil. and rosie's a site coordinator and needs no special privilege. i gots ta get me a new job.

Edited November 25, 2002 by tommy (log)

[jaybee]

Just to keep the record straight...

Rosie

Posted: Nov 22 2002, 05:05 PM

Dylan Prime, 62 Laight St, New York was packed with people at the bar and in the dining room last night. Single women take note--approximately 80 % of the people there were men. For appetizers we had French onion soup with Gruyere cheese; Parmesan Caesar salad; bibb lettuce with Maytag blue cheese, pears and spiced walnuts; and a slow roasted tomato salad with frisee and ricotta salata. Portions were large. The restaurant is known for their steaks which can be crusted seven different ways: Maytag Blue and chive; Parmesan Reggiano; mushroom and truffle; bacon and cheddar; lobster and tarragon; foie gras butter; and balsamic onion relish. Sauces such as bourbon, bordelaise, black pepper beurre rouge, black truffle beurre blanc and herb bearnaise are also available. Since I had so many choices I opted for a plain rib eye! Lowell had a grilled rack of pork which came with heavenly creamy grits and a red wine mushroom sauce. Other friends had roasted free range chicken stuffed with spinach, roasted tomato and goat cheese; loin of venison with parsnip puree, Swiss chard and rosemary jus; American striped sea bass; and a special of filet mignon and lobster. We had a few scrumptious sides--braised collard greens with smoked bacon and brown sugar; truffle corn and potato cakes; and macaroni and cheese. We were too full for dessert but did try a few after dinner dessert drinks that will be on the menu soon. My favorite was the key lime pie with the rim of the glass dipped in graham cracker crumbs.

[Fat Guy]

Had the "carpet-bagger steak" at Dylan Prime the other night. It's an 11-ounce filet mignon stuffed with oysters. Real Old New York cuisine. As one might imagine, the actual flavor of the oysters is somewhat obscured by this preparation. They do, however, provide some flavor and a very nice texture. The steak itself, by the way, is quite good. The filet -- not my favorite cut in general -- was non-mushy and had far more flavor than is typical. And the rib-eye I sampled was even better, though the guy who ordered it had it smothered in balsamic onion relish, making critical tasting somewhat difficult.

[LESider]

Fatguy, do you know anything about the history of the dish. Was this one of Delmonico's specials/creations?