With all the steakhouse talk going on up there on General Topics, last night's visit to Bin 54 assured me that it is, indeed, worth it for me. Granted, my living situation does not permit me to have the requisite tools for making a great steak at home, but anyways.
An amuse of a potato-leek soup to start was fantastic. It was actually a special for the night, and as much as I wanted it, I feared that it would occupy precious stomach space, so I was quite happy to see it come right out of the gates. Our waiter described the special as having an oyster in it IIRC, but our amuse didn't have a whole oyster, although I detected a hint of that flavor I'm sure. Very potently flavorful soup, and a nice drizzle of tasty oil taboot.
Despite hearing great praise for the hanger, and despite my love for a great hanger, I just couldn't resist the temptation of the wagyu. To make matters worse, the dry-aged KC strip seemed to be calling my name too. But I can always return for those; this was a splurge night.
The wagyu was absolutely slammin' !! My date had the same, and after the first bite we were both giggling like little schoolgirls. They use hickory wood which was genius, and gave the steak this sublime crust. Tender, rich, buttery, beefy. It was all wagyu, and flawlessly executed.
After that first bite of the steak, I barely even looked at the sides, although the 1 bite of the potato gratin (also a special) was fantastic. Fantastically rich. 1 bite of green beans as well, and 1 bite of the mushroom ragout (black trumpet, shiitake, oyster). They didn't have one of my favorite steak sides on the menu, creamed spinach, but ah well, I probably would've only had 1 bite of it anyways.
Sitting there fully distended, I dreaded the thought of dessert, but out came the white chocolate souffle (also a special) which we had to order in advance since it took some time to bake. Despite being so stuffed, this thing was incredibly light, yet rich at the same time, a great finale. Came with 2 cute little glasses of milk.
If I had to quibble, it might be on my wine selection. Can't remember the name, but it was some Spanish red that was certainly a nice drinking wine, but it didn't enhance the steak nor did the steak enhance the wine. Totally a nice wine though, and I could care less that it wasn't the perfect complement since I can't imagine the steak being any better.
I can say without hesitation that this was right up there with Luger's as my best steak experience.