This recap is retroactive to my visit to Del Frisco’s two weeks ago. Why did it take so long to get this review? The world may never know. But I can recall every detail of my first Del Frisco’s experience like it was yesterday. My first impression was that I was surprised how native-New York it felt. What I mean by that is based on the location (Midtown Manhattan, right by Radio City and Rockefeller Center) and the fact that it’s a chain, it did not have a touristy feel at all. There were a few under-dressed foreigners there, but for the most part it was all businessmen, businesswomen, and New Yorkers looking to blow off some steam at the bar and pay a little extra for top notch food.
The tall glass windows create a spacious environment, and the centerpiece bar was packed with people eager to wet their whistle, myself included. I ordered myself an Old Fashioned, and it was fantastic. I don’t have enough studies done to make any finite conclusion but it was the perfect drink before housing an excessive amount of red meat. I paired my steak with a glass of red obviously, but the Old Fashioned really got my taste buds fired up. Okay, the food:
We started with a classic Caesar Salad to get some greens, and it was lovely. But after that we were done messing around. We were anxious to get down to business. Enter: Tuna Tartare. Holy shit. Best Tartare I’ve ever had and it’s not even close. I’m very much pro-Tartare, but sometimes you can really tell truly how fresh the fish is. Everything about it was perfect. The avocado and soy sauce provided great complimentary flavors, and the seaweed salad on top was a nice touch. It’s the perfect appetizer prior to a nice steak. Light, delicious, and aesthetically pleasing.
Main Course: My dad got the Filet Mignon, the Rolls Royce of steaks. Needless to say it was awesome. They liberally season all of their steaks with a salt+pepper rub, which is no issue for me, but you could make the argument that it’s a little too peppery. When you get the filet, you’re expecting that lean, tender, cuts-like-butter, melt-in-your-mouth meat. And that’s exactly what Del Frisco’s delivered, cooked perfectly to medium rare. I elected to take down the bone-in ribeye, as seen above. Bone-in provides more flavor as does the fattiness of the ribeye cut. Del Frisco’s Bone-In Ribeye checked all the boxes and then some. Also cooked perfectly to medium rare, my steak went perfectly with our Chateau Mashed Potatoes. My only possible criticism of this cut was that it was fattier than I like, but the flavor was so good that I’m willing to look past it.
Oh and the waiter brought us a MASSIVE piece of cake on the house, most likely because we were such charming patrons. Guys, Del Frisco’s is legit. I’m not saying it’s the best steakhouse in New York, but the hype is real. The only glaring omission we made was their famous Lobster Mac & Cheese. Apparently this is arguably the best thing on the menu, so I hope to return soon to Del Frisco’s. Shout out to Dad for the invite.