Curated By: Mick Scully | Posted On: February 1, 2018
If the term iconic is ever to be applied to a restaurant-saloon then this is the place. Minetta’s literally drips nostalgia but has incredible steaks delivered by an impeccable staff in an atmosphere that looks like a Hollywood set designer’s creation – kind of an American version of Casablanca’s Rick’s Cale. Minetta’s still draws in the elite of the world’s greatest city but doesn’t have to boast about its incredible”Black Label Burger” or hall-of-fame Dry Aged Cote De Boeul, it just carries on as a timeless treasure. Go there to feel and taste the magic.
“Named after the Minetta Brook — which ran southwest from 23rd Street to the Hudson River — the Tavern was frequented by various layabouts and hangers-on including Ernest Hemingway, Ezra Pound, Eugene O’Neill, E. E. Cummings, Dylan Thomas, and joe Gould, as well as by various writers, poets, and pugilists.”
The USDA determines this primarily based on marbling, but there are two factors they use to do this: quality grades for tenderness, juiciness, and flavor; and yield grades for the amount of usable lean meat on the carcass.
Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting, or grilling.
Choice beef is high quality but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. Many of the less tender cuts can also be cooked with dry heat if not overcooked. Such cuts will be most tender if braised, roasted or simmered with a small amount of liquid in a tightly covered pan.