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Tables for two, the capsule restaurant review buried amidst the dance and concert listings at the front of every new New Yorker, has surpassed itself this week, with its review of Robert's Steakhouse, on 45th Street. Here's Liesl Schillinger:
The chef Adam Perry Lang � a veteran of Le Cirque, Daniel, and Chanterelle � serves a menu with a calculated emphasis on meat and game (although the iceberg salad comes beautifully dressed, with lemon, olive oil, and blue cheese). Lang sends out lychee sorbet to prepare the palate for his pi�ces de r�sistance: venison loin topped with smoked bacon, dense filet mignon, and superb New York strip steaks, aged on the premises.
I don't understand. You get strip with your strip steak?
Posted by: Matthew on October 28, 2003 03:13 AMAnd the salad comes beautifully dressed. What kind of rip-off joint is this?
Posted by: jame on October 28, 2003 03:29 AMAdam is the chef of Daisy May's BBQ, too. Clearly, I must review Robert's as well.
And Robert's Steakhouse got a very nice write-up in the November Vogue as well. Jeffrey Steingarten did mention the strippers.
Posted by: Jen on October 28, 2003 06:55 AMThat's really funny. In the good old days of the New Yorker, they would've sent A.J. Liebling to review the food and the entertainment.
Posted by: matt on October 28, 2003 04:14 PMCuisine and strippers must be separated! Who has an appetite (for actual food) AND chicks undressing at the same time?
So confusing! Are the strippers hanging out with the dishwashers smoking cigarettes in the ally? Do the customers have really bad garlic breath when they say "gimme a lap dance honey". What if a stripper in 6 inch high heels slips on a french fry?
Yes I know, there are several strip and lunch buffet establishments across America - but I must say I don't like it one damn bit. Stripping should be in a smoke filled club with velvet, booze and drugs - not with mustard and steak frite.