Does free corkage make up for steak sticker shock?

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Rodrigo B
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Re: Does free corkage make up for steak sticker shock?

#51 Post by Rodrigo B »

brigcampbell wrote: May 13th, 2021, 2:23 pm When I was a kid I went to a very nice restaurant with my parents and the women's menu didn't have any prices.
Some places shockingly still do that
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Re: Does free corkage make up for steak sticker shock?

#52 Post by T Welch »

Anton D wrote: May 12th, 2021, 10:00 pm
S. Stevenson wrote: May 9th, 2021, 5:16 pm
Andrew K. wrote: May 9th, 2021, 10:26 am Meh. Caveat emptor. If you are going to be bothered by the price you should ask. Not asking and then complaining on a message board is rather petty.
Let me complain a little more. It only came with 1 side.
Wow, a two dimensional steak!
It was only wahfer thin.
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Re: Does free corkage make up for steak sticker shock?

#53 Post by Mariano Chiaramonte »

Imagine something really bad, then multiply that by 10. Welcome to Miami!

https://www.miamiherald.com/miami-com/r ... 04028.html

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Re: Does free corkage make up for steak sticker shock?

#54 Post by Craig G »

Mariano Chiaramonte wrote: May 13th, 2021, 6:02 pm Imagine something really bad, then multiply that by 10. Welcome to Miami!

https://www.miamiherald.com/miami-com/r ... 04028.html
This part was redundant:
Miranda almost choked on his $275 Caymus Cabernet.
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Re: Does free corkage make up for steak sticker shock?

#55 Post by Albert R »

Craig G wrote: May 13th, 2021, 6:23 pm
Mariano Chiaramonte wrote: May 13th, 2021, 6:02 pm Imagine something really bad, then multiply that by 10. Welcome to Miami!

https://www.miamiherald.com/miami-com/r ... 04028.html
This part was redundant:
Miranda almost choked on his $275 Caymus Cabernet.
Yeap, sounds like Miami alright.
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Re: Does free corkage make up for steak sticker shock?

#56 Post by S. Stevenson »

Anton D wrote: May 12th, 2021, 10:00 pm
S. Stevenson wrote: May 9th, 2021, 5:16 pm
Andrew K. wrote: May 9th, 2021, 10:26 am Meh. Caveat emptor. If you are going to be bothered by the price you should ask. Not asking and then complaining on a message board is rather petty.
Let me complain a little more. It only came with 1 side.
Wow, a two dimensional steak!
That made laugh.
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Re: Does free corkage make up for steak sticker shock?

#57 Post by Russell Faulkner »

Rodrigo B wrote: May 13th, 2021, 3:15 pm
brigcampbell wrote: May 13th, 2021, 2:23 pm When I was a kid I went to a very nice restaurant with my parents and the women's menu didn't have any prices.
Some places shockingly still do that
My last memory of this was at a 3* place about 15 years ago with my wife. They asked us if one of was the guest of the other. I ended up with the ‘no price’ menu.
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Re: Does free corkage make up for steak sticker shock?

#58 Post by Chris Seiber »

Rodrigo B wrote: May 13th, 2021, 3:15 pm
brigcampbell wrote: May 13th, 2021, 2:23 pm When I was a kid I went to a very nice restaurant with my parents and the women's menu didn't have any prices.
Some places shockingly still do that
I went a few times to a private dining club in OC (the Center Club), and they would give the man a menu with prices and the woman a menu without prices.

Neither my wife nor I realized we had different ones, until she said she wondered what the prices were, and I said they were written right there on the menu.

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Re: Does free corkage make up for steak sticker shock?

#59 Post by lleichtman »

S. Stevenson wrote: May 8th, 2021, 3:51 pm Last night was a quiet evening and we were eating at the local steak house and the waiter comes over and says that they have Tomahawk steak as a special that night.

Hummm. Had that several times in the past, great presentation and tasty. Somewhat expensive, but not wallet breaking so we order it.

As advertised, delicious and impressive to look at. I expect the price to be somewhat north of the most expensive steak on the menu (which was $69). Figured give or take $90.

Turns out it was in the Great White North of that.

$150.

Good news is that the waiter waved the $20 corkage fee (we brought our own wine).

Our fault for not asking the price ahead of time, but if you have to ask, you can't afford it.

Lesson learned.
I have been burned by "specials" so many times, I always ask the price nowadays. And $150 for a Tomahawk steak is high. We get one for $90 at our local Japanese restaurant and it is a good 1.5-2 lb steak.
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Re: Does free corkage make up for steak sticker shock?

#60 Post by Arv R »

Mariano Chiaramonte wrote: May 13th, 2021, 6:02 pm Imagine something really bad, then multiply that by 10. Welcome to Miami!

https://www.miamiherald.com/miami-com/r ... 04028.html
I don't think the police should be responding to those kinds of things. Given the pattern & practice, that's a commercial dispute not a criminal issue. Emergency response isn't some unlimited resource that can be wasted on dbaggy restauranteurs.
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Re: Does free corkage make up for steak sticker shock?

#61 Post by Tom G l a s g o w »

Arv R wrote: May 14th, 2021, 2:30 pm
Mariano Chiaramonte wrote: May 13th, 2021, 6:02 pm Imagine something really bad, then multiply that by 10. Welcome to Miami!

https://www.miamiherald.com/miami-com/r ... 04028.html
I don't think the police should be responding to those kinds of things. Given the pattern & practice, that's a commercial dispute not a criminal issue. Emergency response isn't some unlimited resource that can be wasted on dbaggy restauranteurs.
What about dine and dash?

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Re: Does free corkage make up for steak sticker shock?

#62 Post by Keith Levenberg »

Mariano Chiaramonte wrote: May 13th, 2021, 6:02 pm Imagine something really bad, then multiply that by 10. Welcome to Miami!

https://www.miamiherald.com/miami-com/r ... 04028.html
God help me, I spent like 20 minutes on this guy's Instagram, and I kinda like him. I do not know if he is a douche or just plays one on the Internet - but I am entertained.

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Re: Does free corkage make up for steak sticker shock?

#63 Post by brigcampbell »

Keith Levenberg wrote: May 14th, 2021, 6:48 pm
Mariano Chiaramonte wrote: May 13th, 2021, 6:02 pm Imagine something really bad, then multiply that by 10. Welcome to Miami!

https://www.miamiherald.com/miami-com/r ... 04028.html
God help me, I spent like 20 minutes on this guy's Instagram, and I kinda like him. I do not know if he is a douche or just plays one on the Internet - but I am entertained.
That's funny.

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Re: Does free corkage make up for steak sticker shock?

#64 Post by HoosJustinG »

Count me on the side of "ask if you care," though I do think a restaurant should preemptively mention it if the price of the special is wildly out of line with their typical dish prices. Glad they waived your corkage.

As an aside, for special meals, I like fixed price and, while I don't really do it, not really "choosing based on price" just seems to make the meal seem more enjoyable. Being a traditional fella, my first several dates with my now-wife, I asked the restaurant to print up special menus without prices on it.
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Re: Does free corkage make up for steak sticker shock?

#65 Post by Mariano Chiaramonte »

Keith Levenberg wrote: May 14th, 2021, 6:48 pm I do not know if he is a douche or just plays one on the Internet...
I have the feeling that if you go to his restaurant you'll find the answer immediately ;)

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Re: Does free corkage make up for steak sticker shock?

#66 Post by Keith Levenberg »

Mariano Chiaramonte wrote: May 15th, 2021, 10:10 am
Keith Levenberg wrote: May 14th, 2021, 6:48 pm I do not know if he is a douche or just plays one on the Internet...
I have the feeling that if you go to his restaurant you'll find the answer immediately ;)
How much extra to have him cut off the gristle before he stuffs the steak in your mouth?

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Re: Does free corkage make up for steak sticker shock?

#67 Post by Mariano Chiaramonte »

Keith Levenberg wrote: May 15th, 2021, 11:33 am
Mariano Chiaramonte wrote: May 15th, 2021, 10:10 am
Keith Levenberg wrote: May 14th, 2021, 6:48 pm I do not know if he is a douche or just plays one on the Internet...
I have the feeling that if you go to his restaurant you'll find the answer immediately ;)
How much extra to have him cut off the gristle before he stuffs the steak in your mouth?
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Re: Does free corkage make up for steak sticker shock?

#68 Post by Keith Levenberg »

Apparently going to this guy's restaurants so you can get angry about the bill and post it on social media has become such a Thing that people are cheating and doing it the easy way, by going straight to the Petrus

https://www.manchestereveningnews.co.uk ... l-21853642

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Re: Does free corkage make up for steak sticker shock?

#69 Post by B. Davies »

Dennis Borczon wrote: May 9th, 2021, 5:07 am wow for that price you should at least get American wagu! Nice they waived the corkage though...
Is it weird that I don't find American wagyu that good? I rather just gave top grade angus instead. I get real pissed off when they put "wagyu" on the menu and it's absolute garbage and I'm like oh. It must be American wagyu because it's pretty tough.
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Re: Does free corkage make up for steak sticker shock?

#70 Post by Jmigliano »

B. Davies wrote: October 16th, 2021, 5:49 pm
Dennis Borczon wrote: May 9th, 2021, 5:07 am wow for that price you should at least get American wagu! Nice they waived the corkage though...
Is it weird that I don't find American wagyu that good? I rather just gave top grade angus instead. I get real pissed off when they put "wagyu" on the menu and it's absolute garbage and I'm like oh. It must be American wagyu because it's pretty tough.
Agree, American Wagyu is a complete rip off.
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Re: Does free corkage make up for steak sticker shock?

#71 Post by brodie thomson »

Jmigliano wrote: October 16th, 2021, 9:10 pm
B. Davies wrote: October 16th, 2021, 5:49 pm
Dennis Borczon wrote: May 9th, 2021, 5:07 am wow for that price you should at least get American wagu! Nice they waived the corkage though...
Is it weird that I don't find American wagyu that good? I rather just gave top grade angus instead. I get real pissed off when they put "wagyu" on the menu and it's absolute garbage and I'm like oh. It must be American wagyu because it's pretty tough.
Agree, American Wagyu is a complete rip off.
Yes (but so is Aussie, NZ etc etc) - if you ever get the chance, try the real thing at the stalls in the Kuromon street market in Osaka. To die for honestly

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Re: Does free corkage make up for steak sticker shock?

#72 Post by B. Davies »

brodie thomson wrote: October 17th, 2021, 2:47 pm
Jmigliano wrote: October 16th, 2021, 9:10 pm
B. Davies wrote: October 16th, 2021, 5:49 pm

Is it weird that I don't find American wagyu that good? I rather just gave top grade angus instead. I get real pissed off when they put "wagyu" on the menu and it's absolute garbage and I'm like oh. It must be American wagyu because it's pretty tough.
Agree, American Wagyu is a complete rip off.
Yes (but so is Aussie, NZ etc etc) - if you ever get the chance, try the real thing at the stalls in the Kuromon street market in Osaka. To die for honestly
I get mine shipped in by crowdcow and it's legit. It's why it also costs $500 a steak.
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Re: Does free corkage make up for steak sticker shock?

#73 Post by Victor Hong »

Arv R wrote: May 9th, 2021, 1:08 am
Mike Evans wrote: May 8th, 2021, 6:08 pm If a server recites the specials without giving prices, I make it a point to make the server give prices on all of them, particularly if I’m with a group. I can afford “it” precisely because I don’t spend money blindly. I won’t be shamed into ignorance and hope my example makes it more comfortable for others to speak up.
I do the same. I like hearing prices for stuff.
A friend was hosting a business dinner, where the waiter solicited orders for the up-selling specials, but without divulging their prices. The host asked where the menu listed them. The waiter said that they were not, being fresh from the market after printing, but said that everybody would enjoy them. Yes, $30 for a plate of Clams Casino, proudly bearing six clams; two tomato bruschetta slices for $20; and a $25 parsley risotto appetizer, for examples. When later asked in private why not, the waiter said that the guests might otherwise regard the host as cheap. Well, the host decided to realize that expectation, by sharply under-tipping the waiter for that unethical maneuver.
Last edited by Victor Hong on October 17th, 2021, 4:05 pm, edited 1 time in total.
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Re: Does free corkage make up for steak sticker shock?

#74 Post by B. Davies »

Getting a one time dinner sale is a good way to get customers to never return. I've done retail for a number of years and I never never want to pressure a customer. If anything I rather overperform. I think some restaurant somms are very guilty of pressuring customers but every well respected I've dined in does NOT do this. Perhaps there is also a separate psychology in my case specifically because I like taking photos. So I bring a Sony mirrorless camera with a large lens I've noticed service has always been friendly when I've brought my camera.
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Re: Does free corkage make up for steak sticker shock?

#75 Post by Tran Bronstein »

I always give the server the courtesy of listening intently when the specials are described. If they have not given the price when they are done describing the succulent goodness, I always ask immediately. IMHO no one dining at a restaurant should order a special without knowing what the price is first.

As for the restaurants giving different menus to men and women, I have mixed feelings about that. On the one hand, I like the old-fashioned chivalrous thought behind it. On the other, it puts unfair financial pressure on men and is rather insulting to a working woman.
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Re: Does free corkage make up for steak sticker shock?

#76 Post by AnthonyDThompson »

Can someone explain to me the benefit of ”bone in" anything?

Also, the fact that anyone would condone the idea of my wife, the smartest most independent person I know, would need a different menu than me, regardless of her or my financial position, is deplorable and offensive. Maybe you and Archie Bunker should to split a 75 Oz bone in rib eye special.
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Re: Does free corkage make up for steak sticker shock?

#77 Post by Rodrigo B »

AnthonyDThompson wrote: October 17th, 2021, 8:23 pm Can someone explain to me the benefit of ”bone in" anything?

Also, the fact that anyone would condone the idea of my wife, the smartest most independent person I know, would need a different menu than me, regardless of her or my financial position, is deplorable and offensive. Maybe you and Archie Bunker should to split a 75 Oz bone in rib eye special.
Presentation value is a big part of it.

The bone also provides a bit of insulation while cooking, so the meat near the bone tends to be a few degrees cooler.

Whether that's worth the added cost often associated with bone-in is for each person to decide.
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Re: Does free corkage make up for steak sticker shock?

#78 Post by Keith Levenberg »

AnthonyDThompson wrote: October 17th, 2021, 8:23 pm Can someone explain to me the benefit of ”bone in" anything?
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Re: Does free corkage make up for steak sticker shock?

#79 Post by Victor Hong »

Rodrigo B wrote: October 17th, 2021, 10:07 pm
AnthonyDThompson wrote: October 17th, 2021, 8:23 pm Can someone explain to me the benefit of ”bone in" anything?

Also, the fact that anyone would condone the idea of my wife, the smartest most independent person I know, would need a different menu than me, regardless of her or my financial position, is deplorable and offensive. Maybe you and Archie Bunker should to split a 75 Oz bone in rib eye special.
Presentation value is a big part of it.

The bone also provides a bit of insulation while cooking, so the meat near the bone tends to be a few degrees cooler.

Whether that's worth the added cost often associated with bone-in is for each person to decide.
As a side-benefit, the customer sometimes gets boned.
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Re: Does free corkage make up for steak sticker shock?

#80 Post by Brent C l a y t o n »

Ramon C wrote: May 13th, 2021, 5:42 am
Russell Faulkner wrote: May 13th, 2021, 2:32 am Verbal only specials seems very much a US thing.
True, and the good ones that recite appropriately include the prices as well.
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Re: Does free corkage make up for steak sticker shock?

#81 Post by AndrewH »

Rodrigo B wrote: May 13th, 2021, 3:15 pm
brigcampbell wrote: May 13th, 2021, 2:23 pm When I was a kid I went to a very nice restaurant with my parents and the women's menu didn't have any prices.
Some places shockingly still do that
I’ve seen this most commonly where there is a clear host. Yes, the host is typically male, whether a member of a club or otherwise.

I don’t think the concept is awful…but the assumption that only a man can be the host is.

As for specials, Ive gotten to the point where if they don’t mention the price I don’t consider the special. Unless it sounds really good … then I ask.
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Re: Does free corkage make up for steak sticker shock?

#82 Post by Jay Miller »

B. Davies wrote: October 16th, 2021, 5:49 pm
Dennis Borczon wrote: May 9th, 2021, 5:07 am wow for that price you should at least get American wagu! Nice they waived the corkage though...
Is it weird that I don't find American wagyu that good? I rather just gave top grade angus instead. I get real pissed off when they put "wagyu" on the menu and it's absolute garbage and I'm like oh. It must be American wagyu because it's pretty tough.
Because most of it isn't good.

An exception is the Morgan Ranch wagyu that was offered during Berserkerday. While a very different experience from A5 Japanese it was pretty fantastic in its own right.
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Re: Does free corkage make up for steak sticker shock?

#83 Post by Rodrigo B »

AndrewH wrote: October 18th, 2021, 6:53 am
Rodrigo B wrote: May 13th, 2021, 3:15 pm
brigcampbell wrote: May 13th, 2021, 2:23 pm When I was a kid I went to a very nice restaurant with my parents and the women's menu didn't have any prices.
Some places shockingly still do that
I’ve seen this most commonly where there is a clear host. Yes, the host is typically male, whether a member of a club or otherwise.

I don’t think the concept is awful…but the assumption that only a man can be the host is.

As for specials, Ive gotten to the point where if they don’t mention the price I don’t consider the special. Unless it sounds really good … then I ask.
I've been to some places where that practice happens even if it's just a couple dining there. In those settings, that practice seems unnecessarily antiquated to me.

I agree that there are circumstances under which having no prices for guest aside from the host can be appreciated by some. It can make sense in those entertaining settings as it can make guests more comfortable and less worried about imposing on the host. I've certainly coordinated that with restaurants in the past to not have prices on the menus when hosting some business diners.

Though I feel like the settings under which no prices is called for is in the minority.
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Re: Does free corkage make up for steak sticker shock?

#84 Post by Arv R »

AnthonyDThompson wrote: October 17th, 2021, 8:23 pm Can someone explain to me the benefit of ”bone in" anything?
I've read in some cookbooks, and personally believe, that some cuts cook better when they are bone in.

Additionally, sometimes at the meat packing houses, the sorrier looking pieces/primals are the ones sent to the deboning line, while the better ones can stay untouched.
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Re: Does free corkage make up for steak sticker shock?

#85 Post by John Danza »

AnthonyDThompson wrote: October 17th, 2021, 8:23 pm Can someone explain to me the benefit of ”bone in" anything?

Also, the fact that anyone would condone the idea of my wife, the smartest most independent person I know, would need a different menu than me, regardless of her or my financial position, is deplorable and offensive. Maybe you and Archie Bunker should to split a 75 Oz bone in rib eye special.
On "bone in", the bone does lend flavor to the meat that's along the bone because there is a fat layer right there. That said, the tomahawk thing is a waste of money for the show of it. That extra bone has usually been "frenched" for presentation, so the fat along it has been removed and the bone scraped.

For the menu without prices, this was somewhat common prior to the 70s in a few instances:
1. Private clubs, where just the member saw the prices so the guests didn't know what the members were spending. It was considered polite.
2. In high-end restaurants where the man was on a date, so the date didn't see what the man was spending. Again, this was for politeness purposes.

Don't assign 2021 sensibilities or customs to the same from the 1940s or 1950s. It just was what it was.
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Re: Does free corkage make up for steak sticker shock?

#86 Post by Tran Bronstein »

John Danza wrote: October 18th, 2021, 9:57 am On "bone in", the bone does lend flavor to the meat that's along the bone because there is a fat layer right there. That said, the tomahawk thing is a waste of money for the show of it. That extra bone has usually been "frenched" for presentation, so the fat along it has been removed and the bone scraped.
This. It's the reason why I personally never order a bone-in steak of any kind at a restaurant, let alone a Tomahawk. The best way to enjoy a steak, honestly, is to grill it yourself. It's the age-old "white rice" and "white pasta" and "white bread" syndrome where as a society we historically became so obsessed with the appearance of food that we forgot the actual purpose of food as well as the taste of it. We want our food to look "clean" and not "dirty" so we feel elevated as a species and can look down upon both the way of life and nutritional needs of the lower classes. Look, I absolutely love French cuisine but its roots are in the medieval courts and that's exactly the thinking behind it.
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Re: Does free corkage make up for steak sticker shock?

#87 Post by saul_cooperstein »

From a restaurant perspective a 103 rib (long bone) provides a great platform for longer term dry aging (100+ days).

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Re: Does free corkage make up for steak sticker shock?

#88 Post by Victor Hong »

saul_cooperstein wrote: October 18th, 2021, 3:51 pm From a restaurant perspective a 103 rib (long bone) provides a great platform for longer term dry aging (100+ days).
Was that tomahawk steak aged anywhere close to that term?
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Re: Does free corkage make up for steak sticker shock?

#89 Post by John Danza »

saul_cooperstein wrote: October 18th, 2021, 3:51 pm From a restaurant perspective a 103 rib (long bone) provides a great platform for longer term dry aging (100+ days).
The length of the bone really doesn't have anything to do with how long the steak can be dry aged. After the ageing process, all the funk is carved off to get down to the red portion.

What's interesting is that from a butcher perspective, the long bone is extra money in the bank. The meat that's normally on that portion of the rib section, which is the flank, the brisket, or the plate depending on which part of the ribcage you're talking about, has already been cut off and prepped for selling. Normally they would just cut that portion of the rib off for selling as beef ribs or short ribs. Instead, that portion of meat has been cleaned off the bone and probably went into the hamburger mix, and the price for the rib steak still on the full rib bone goes up because people think it's cool looking when it gets served.

Check out the YouTube channel "The Bearded Butchers". You'll learn more than you ever thought you wanted to know about breaking down a whole animal. Their videos are great.
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Re: Does free corkage make up for steak sticker shock?

#90 Post by tpetty »

I apparently am pretty low brow, because as far as I know, I have never been to a restaurant that gave women menus without prices - nor was I even aware that was a thing.

The shame....
Last edited by tpetty on October 19th, 2021, 6:39 pm, edited 1 time in total.
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Re: Does free corkage make up for steak sticker shock?

#91 Post by Victor Hong »

tpetty wrote: October 19th, 2021, 6:33 pm I apparently am pretty low, because as far as I know, I have never been to a restaurant that gave women menus without prices - nor was I even aware that was a thing.

The shame....
My dates usually involved whether or not to super-size the fries.
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Re: Does free corkage make up for steak sticker shock?

#92 Post by AnthonyDThompson »

I was pretty aggressive in my my initial response. My apologies. Bone in is simply a heat conductor. It provides no added flavor unless you are cooking the steak for an extended period of time (osso buco) which of course you shouldn't. The comment about the dog is funny. When we rescued our 90 lb labrador we took him on his first road trip to a pet friendly hotel in Huntington Beach. Left him in the room, went to dinner, came back with the remnants of a bone in rib eye. Threw the bone in the bathtub. He jumped in. Walked to a bar for a beer came back 30 min later to him still in the tub, asleep with his head on the bone. He has loved us ever since 8 years later. I take back my comment about the bone.
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Re: Does free corkage make up for steak sticker shock?

#93 Post by B. Davies »

Premium steakhouse do their own butchering. If you think about the meat you get at the store many times those cuts are only cut for speed not quality. They don't care if they're wasting anything, which is why I prefer purchasing meat from whole animal butchers. They'll spend the time really trimming down each cut for very little waste and yes, you do pay more for that but I have found that I can taste the difference.

I'm not sure if I would agree with grilling steak at home is the best way to enjoy a steak. It's all subjective. Peter Luger I think essentially broils the meat perhaps with infrared ovens? We've been there many times and feasted on some of the best steak of our lives. In Japan many times they'll cook wagyu further then we would here in the U.S. I've found in Japan they believe if not enough heat reaches the fat it's not as good. I do think people try to cook wagyu almost blue here (U.S.) because they're so scared of overcooking or "wasting" meat. Wagyu A5 is probably the ONLY meat you could overcook and it'd still be juicy and tender AF. There was one high end restaurant in D.C. that was my absolute favorite that doesn't exist anymore. The entire menu was blank prices, but my father said every plate was going to be over $50. This was a real shock to me that a restaurant could even do that.
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Re: Does free corkage make up for steak sticker shock?

#94 Post by Ramon C »

Brent C l a y t o n wrote: October 18th, 2021, 5:58 am
Ramon C wrote: May 13th, 2021, 5:42 am
Russell Faulkner wrote: May 13th, 2021, 2:32 am Verbal only specials seems very much a US thing.
True, and the good ones that recite appropriately include the prices as well.
Ramon,

Dale told me about your Bobby Van's experience last week.

For the rest, Ramon is part of a longstanding tasting group with whom I have occasionally been called upon to take a seat. Dinners with Bordeaux/Cabernet themes generally end up at a steakhouse. The group returned last week after a long COVID hiatus and the tomahawk steak that was once served for one and cost $75 is now advertised as a tomahawk for 2 and costs $120. No change in the steak size.
Just to clarify, this is the Bobby Van's at East 54th Street restaurant. I'll add that the no-check on vaccine status and the very crowded bar (on a Monday) where we walk through to get to the dining room tables did not urge me to make my way back any time soon.
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Re: Does free corkage make up for steak sticker shock?

#95 Post by Brent C l a y t o n »

I was there talking to Danny at 5pm the same day. I saw the traffic.
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Re: Does free corkage make up for steak sticker shock?

#96 Post by AndrewH »

Victor Hong wrote: October 19th, 2021, 6:35 pm
tpetty wrote: October 19th, 2021, 6:33 pm I apparently am pretty low, because as far as I know, I have never been to a restaurant that gave women menus without prices - nor was I even aware that was a thing.

The shame....
My dates usually involved whether or not to super-size the fries.
Fancy like …
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Re: Does free corkage make up for steak sticker shock?

#97 Post by Mich@el Ch@ng »

Jay Miller wrote: October 18th, 2021, 7:26 am
B. Davies wrote: October 16th, 2021, 5:49 pm
Dennis Borczon wrote: May 9th, 2021, 5:07 am wow for that price you should at least get American wagu! Nice they waived the corkage though...
Is it weird that I don't find American wagyu that good? I rather just gave top grade angus instead. I get real pissed off when they put "wagyu" on the menu and it's absolute garbage and I'm like oh. It must be American wagyu because it's pretty tough.
Because most of it isn't good.

An exception is the Morgan Ranch wagyu that was offered during Berserkerday. While a very different experience from A5 Japanese it was pretty fantastic in its own right.
There’s definitely good American wagyu, it’s just different, beefier; it’s my go to. Holy grail and snake river have great cuts too.

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Re: Does free corkage make up for steak sticker shock?

#98 Post by John Danza »

tpetty wrote: October 19th, 2021, 6:33 pm I apparently am pretty low brow, because as far as I know, I have never been to a restaurant that gave women menus without prices - nor was I even aware that was a thing.

The shame....
I don't think this has happened since the '60s, except at some private clubs that only have the pricing on the menu the member gets.
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Re: Does free corkage make up for steak sticker shock?

#99 Post by Adam Powadiuk »

The yacht club I belong to does the menus with no prices listed thing for guests. In that environment it’s a nice touch. The person paying for dinner is already clearly established, as only a member can sigh for it. Most of the food is somewhat similarly priced. It lets your guests order without having to worry about cost.

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