went to two new places (for me) the past couple days...
first, flames. i had heard great things about this steakhouse, so i went in with high expectations. thursday evening, 6 pm - and there were only 2 other people there (!). the waitstaff was diligent - whether it was because there was nothing else to do or the normal service, i don't know.
the food...i had the ahi tuna appetizer, which was exceptional. seared, a nice coating on each of the 5 small pieces, and a soy sauce with wasabi inside was quite flavorful.
for the main meal - of course, steak. had the t-bone ($48), obviously priced at nyc prices, but it was quite good. perfectly cooked - i wanted it a rare, more done than a black and blue, and that's how i got it. no spices on this, all juices / flavor were from the aging. i found out that all their meats are aged 3-4 weeks; 3 if they have a ton of people coming in, 4 at all other times. i don't rate it up there with luger or del frisco, but comparable to mark joseph's.
tonight, went to la batisse in poughkeepsie. it's just after adams, in the former 811 bourbon st. the place goes through restaurants faster than isiah thomas goes through knicks players. anyhow, it's owned by max brennan...and is listed as a country french cuisine.
no way i'd have red meat a second night, so i was checking other things out. i wound up having a coq du vin, chicken / bacon / potatoes / small onions in a red wine sauce. the chicken fell off the bone, it was good not great.
menu? the waitress recommended the hanger steak, but as mentioned, i wasn't looking for red meat. the menu was quite small; about 6 appetizers including a couple soups, the coq du vin, a fish bouillabaise, 4 red meat dishes (hanger steak, filet mignon, burger and one other meat) each of which came with frites, and 4 or 5 other main dishes (1 special of lamb, 1 special of striped bass, and a couple others i can't remember).
the country french cuisine part appears right, as it's NOT the fancier stuff, no foie gras or truffles here.
i did ask - they don't have aged meat, but the frites ARE double fried.