Last night we had a family dinner at Original Joe's in the Tenderloin. My brother is somewhat of a connoiseur of Joe's restaurants, but had not been here before.
We had an order of spaghetti al'olio (formerly spaghetti Bordelaise) to share as a first course. This had been one of my sister's favorites at the now closed Marina Joe's. Garlic was fresh with plenty of oil, but the spaghetti was no where near al dente. William tried the cup of pastina soup. It had an excess of black pepper and the beef stock was rather dilute. Stephanie and William both ordered sweetbreads with a side of ravioli. They were surprised that it was so soupy. Stephanie said it was more like stewed sweetbreads rather than sauteed. William felt that OJ's in San Jose does a better job of removing the connective tissue and getting a crispy sear on the mushrooms and sweetbreads.
Luckily Larry had listened to me when I talked up the steaks, aged in-house and grilled over mesquite (after 5pm). He was happy with his ribeye, commenting that it had satisfying aged flavor. He'd ordered rare and it came more towards medium. I had the small cut NY strip, $21.95. The photo below shows how it's presented - just plopped on a plate with a steak knife and my side of veggies served separately. Plain and simple hunk of meat with a good sear and mesquite aroma. I sprinkled a little salt on it and that's all it needed. Well-trimmed with a thin line of nicely browned and tasty fat, the small cut was just under an inch thick and cooked medium rather than the rare I ordered. While it was a bit coarser and firmer than it would have been less cooked, it was a delicious piece of beef. William thought it was good too, especially for the price. I have half of it in the fridge for lunch this weekend.