Restaurants & Bars

San Francisco Bay Area

Dry aged 8 week old porterhouse...

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Dry aged 8 week old porterhouse...

Craig Carl | Nov 9, 2005 01:23 PM

I just had the best phone call of my life. Schaub's in Palo Alto has, in stock, dry aged - 8 week meat. This stuff can be hard to find. Follow Jeffery Steingartens suggestions for a perfect fire, serve it with some french fries from Les Halles (Anthony Bourdain) and creamed spinach (Julia). I just don't know what to do for dessert.

It is going to be a good weekend.

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