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Restaurants & Bars 12

A Tale Of Two Steaks: New York Grill & Arroyo Chop House

Chino Wayne | Nov 1, 200206:58 PM

It has the potential of being the best of dining times, or the worst of dining times… the never ending quest for deliciousness. In pursuit of the quest, this correspondent performed his duty and ate ribeye in The Dining Wilderness That Is The Inland Empire and in the Culinary Promised Land that exists to the west of the Great Dining Divide, Highway 71. Sunday saw ribeye consumed at New York Grill just across the street form Ontario Mills. Thursday saw ribeye consumed at Arroyo Chop House in Pasadena.

Steak Number One: Having not been able to celebrate our anniversary on the previous Thursday due to business and family commitments, the Mrs. and I hopped in to Herman and finally toodled over to New York Grill Sunday evening. The Mrs. was ready for a nice dinner, so I offered to take her to Morton’s in L.A., Arroyo Chop House in Pasadena or New York Grill in Ontario. We settled upon Ontario, since by that point in the weekend neither of us was up for any extended treks on the freeway (and besides, I knew I had a business engagement coming up where I could dine at Arroyo Chop House on the company dime).

We had not been to New York Grill for at least a year, but it was as we left it, a nice ambience, in both the main dining room and the adjacent bar area. The walls painted in warm tones, a large floor to ceiling, dark wood cabinet with shelves of wine, and a service station dividing the dining room from the bar area. Very cozy booths in the bar. Service was initially slow to arrive at our table, but after that our waiter was appropriately attentive. My only quibble, really more of a petty annoyance, was the fact that when the waiter took our order, he squatted down so that his head was at about table top height. I don’t know why some service people do this, but it just seems unprofessional to me, and it does not set a proper tone for the dining experience, especially in a high end joint, or a joint that aspires to be high end.

We both ordered a spinach salad to start, and the Mrs. had a lobster tail and I a boneless ribeye steak. The spinach salads were not warm, but rather, cold spinach leaves with a balsamic vinaigrette dressing, with crumbles of feta, and pine nuts. The salad also came with a sliver of Prociutto. I had expected the classic warm spinach salad, however, I was not disappointed with this cold version. The spinach leaves together with the dressing and the pine nuts was very enjoyable. The Mrs. also enjoyed it. The slice of Prociutto seemed dried out to me and not very flavorful. It really did not do justice to Italian delicacies.

The Mrs.’ lobster tail was consumed eagerly, without even one tiny morsel offered to her hubby. Also on her plate was some rice, and strangely, a dollop of the house porcini mashed potatoes and braised vegetables.

My ribeye came appropriately medium-rare, however I thought the thickness of the piece of meat was a bit skimpy. Had it been cut thicker, I believe it would have arrived at the table in an acceptably more juicy state. While the steak was decent, I have to say that it was probably less flavorful than the $13.00 ribeye I can get at Chili’s. The mashed potatoes come with a porcini mushroom sauce, which is fairly tasty, but also slightly reminiscent of Campbell’s Cream of Mushroom Soup. The vegetables were very good. Baby carrots and green beans, some yellow squash, and on my plate (but not the wife’s) a nice hunk of braised baby Bok Choi. Accompanying the meal was a basket of anise flavored buttermilk biscuits.

Wine hicks that we are, we ordered a bottle of Geyser Peak Gewürztraminer with our meal, which I thoroughly enjoyed. I developed a very pleasant buzz, but when I broached the subject of ordering a second bottle, that did not go over too well with the Mrs. Fortunately for me the pleasant buzz from the single bottle lasted all the way through the meal, so I was happy. Upon reflection as I write this, I am enjoying that bottle of Geyser Peak even more, since a single glass of Sequoia Cabernet at Arroyo Chop House last night cost the same as the whole bottle of wine at New York Grill.

For dessert we had crème brulee and tirimisu and one coffee. Both desserts were very enjoyable, although I thought the ramekin that the custard came in was awfully shallow.

The total bill, food, beverages and tax (minus tip) came to $120.00

Now don’t get me wrong, even though, in the continuum of steak experiences, New York Grill is not really up there with the finest examples, it is an exemplary dining experience when one’s options are limited by The Dining Wilderness That Is The Inland Empire. So if one finds him or herself momentarily relegated to The Dining Wilderness, there is sanctuary at New York Grill. One other reason to visit New York Grill is this Saturday, when they will feature live jazz by the Dave Mackay Trio. Apparently they are doing live jazz once a month. Those booths in their bar will make for a very comfortable, intimate, musical experience.

Steak Number Two: Having a “compelling” reason to continue our business discussions beyond daylight business hours, two associates and I reconvened at Arroyo Chop House yesterday evening. After receiving sufficient lubrication from six mixed drinks (not six each, a total of six drinks between three drinkers, after all, we did have to conquer some prime beef later) we ordered as starters, one tomato and onion salad with creamy blue cheese dressing, one spinach salad and one order of pancetta wrapped scallops.

My dining companions seemed to enjoy their vegetable based starters, of course being fortified by Mr. Beefeater and Mr. Seagram, with an assist from the Chop House’s warm and crusty sourdough with sweet butter, and warm and crusty sourdough garlic bread, the starters were all the more enjoyable. In terms of the scallops, this is what I always order at the Chop House, and I never share it. The scallops are always all mine! The dish comes with four plump scallops that are wrapped with perfectly cooked bacon, the scallops are sweet and creamy tasting, the bacon is at a perfect state of crispy/chewy ness, and the scallops lie in a shallow pool of a wonderful sweet complimentary sauce. These are “oh so good” (catch phrase used with permission of Mr. Food), and I generally can resist the temptation to immediately grab them up and pop them whole in my mouth, and instead, I very deliberately slice each in half with my fork, and savor the flavor and texture.

We each ordered “cowboy ribeyes” from the night’s specials selection. These were bone on ribeyes, cooked medium-rare, medium-rare and rare, respectively (all of us duly respectful of good beef). Accompaniments were braised spinach, lyonaise potatoes, onion rings, and sugar snap peas. One diner also ordered one glass of Sequoia Cabernet (at $15.75 it could have been three bottles of Sutter Home White Zinfandel, sigh). Dessert was one chocolate pecan pie with a scoop of espresso ice cream, one lemon bread pudding, and one cup of coffee.

Of course the ribeyes at the Chop House were far and away much better than the ribeye at New York Grill. They were bigger hunks of meat, in both the length of their perimeter and in their thickness. More tender, more flavorful and definitely juicier, with juices running on the plate as soon as the crusty exterior was pierced by a fork. Once I began tucking in to that beefy delight it disappeared all too rapidly. It was very difficult to resist the urge to pick up that big beefy bone and begin gnawing. This was truly a heroic chop. The steaks at the Chop House are served with a trio of sauces on the side, and I monopolized the Portobello wine reduction sauce. Now I know a good steak does not need any embellishments, but that mushroom sauce is so good, and it just takes the steak to another plane.

The braised spinach consisted of beautiful emerald colored leaves that melted in the mouth. The sugar snaps were crisp, but not very sweet tasting. A few of the peas were a nice deep green, but the majority of them had a faded green color, like they were possible cooked a bit too long. The potatoes were outstanding. Perfectly cooked discs of potato married to wonderful caramelized onions and butter. I, as usual, cleverly managed to spill onion infused butter on my shirt while transporting potato from plate to mouth. So I was able to enjoy that wonderful sautéed onion perfume the rest of the evening, long after the potatoes met their destiny.

The service was, as usual in this establishment, outstanding. The waitress was knowledgeable, did not intrude, and paced the service well. The runner and bus person served well, and timely, and also did not intrude. Upon arriving at the restaurant for our reservation we had to wait about 90 seconds while management broke up a ten-top in to a couple of four tops, (apparently they were set up for some no-shows) so that we could avail ourselves of one of the four-tops. (There were an ample number of booths available, but management must have wisely noted the not insubstantial girth of two members of our party, and made the decision that we would be more comfortable in a table as opposed to trying to squeeze in to a booth. Once we were seated the host also discretely approached me and asked if I would be more comfortable in an armless chair, this gesture and the way it was delivered (a whisper in the ear) were appreciated. They really know how to handle themselves here. Throughout the meal we were entertained by a live pianist who added to the ambience. I believe the Chop House is decorated in a manner reminiscent with the Mission style and history in Pasadena of Greene and Greene, and I always enjoy being in this space.

For dessert one of the not insubstantial members of our party opted for coffee, I, the most substantial member of the party, could not resist trying the lemon bread pudding, and the “skinny guy”, relatively speaking, was dying to try the chocolate pecan pie. As it turned out, there was a small wager made while dining on our entrees that the “skinny guy” would not be able to finish his steak, and, consume a beer battered onion ring. I don’t know what it is with these “skinny guys”, they must all have hollow legs. This particular “skinny guy” has a professional reputation of being very detail oriented, and that carried over in to his steak consumption, it was detailed and slowly, carefully, methodical. The “skinny guy” was the last to finish his meal, but he certainly extracted every molecule of meat that was attached to that bone, and he ended up eating more onion rings than his two portly associates.

The “skinny guy” did not leave anything on his dessert plate, and I believe at that point he was experiencing an out of body experience from his pie. The lemon bread pudding was a nice, warm, soft pillow of moist bread pudding with a perfect lemon flavor. It was plated with a complimentary raspberry sauce and a great dollop of cold whipped cream. Each fork full of pudding and whipped cream represented a day in Heaven.

The Arroyo Chop House is a fine representation of a classic steak house.

Total tab, including tax (but excluding the tip) for three steaks, three starters, four sides, two desserts, six mixed drinks, one glass of wine and one coffee came to $260.00.

A Special Note for ‘hounds contemplating any action that would require an alibi. Apparently the clock on the computer at the Chop House has not been set back to standard time (as noted on my receipt). So anyone planning on dining and criming, should make appropriate adjustments to their schedule.

New York Grill
950 Ontario Mills Road
(Fourth Street exit, I-15)
(909) 987-1928

Arroyo Chop House
536 South Arroyo Parkway
(626) 577-7463

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