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"Look, its David Bowie", Simone shouted over the din
of hundreds of well dressed business types sitting nose to nose over
origami-like martini glasses. I strained to look in the direction of the
entrance and thought I saw someone resembling Mr. Bowie peering into the window
as if deciding weather to jump into the fray lying before him inside the
restaurant. The place was unquestionably filled to capacity with fashionable
patrons, seemingly gearing up for shot at finishing a 26oz behemoth "Double
Eagle" steak looming on the menu. No one else noticed Mr. Bowie so I too became
more interested in what was on my wish list for the evening's dining adventure.
We had just walked through brightly lit Times Square, the heartbeat of
New York City on our way to Del Friscos all the while dodging countless
pedestrians looking in every other direction but ahead. Crossing over Broadway
proved to be an adventure while as a measure of your agility became how quickly
you got out of the way of the 'mega-bikes' carrying 10 - 12 tourist riders at
once. Our plan was to have dinner at Del Friscos and then see "All Shook Up" at
the Palace Theatre afterward. |
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| The smartly decorated
restaurant itself is worth a visit, as it seems comparable to being invited
into some CEO's dark paneled corporate office for a drink and a cigar. Directly
behind the well provisioned bar is a grandiose staircase, the most striking
feature of the restaurant leading to a mezzanine, which is also open for
service. Our table overlooked this scene and before long our server Peter
approached with our special martinis made with Ciroc Vodka, grapefruit,
pineapple and slice of lemon. A bottle of Voss, the artesian well water from
Norway was immediately opened and poured while at the same time our server
began to spew forth with a litany of specials and suggestions forcing us to
listen passively while he recited his spiel. |
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Thorsten Buehrmann & GM Ray Risley |
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| “Del Friscos - Double Eagle Steak House - An Urban Rodeo.”
~ TBP |
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"I'll have it cooked between rare and medium rare, but
just a notch or so closer to the medium rare side" I said as I meekly ordered a
12oz prime filet mignon all the while fighting with my inner 'Attila the Hun'
side to resist the primal urge for the really big 'Double Eagle'. It briefly
crossed my mind what might happen in the kitchen when the Executive Chef
Clearance Van De Mark gets this request, but I bravely proceeded with the
order. "Simone will have the 'Seafood Sampler'", which consists of crab cake
with special tangy sauce, shrimp cocktail with triple dipping sauces and three
types of raw oysters. Suddenly, as if in slow motion an incredible scene began
to unfold involving a crowded restaurant, a fast moving waiter, water on the
floor and a tray of hot food. Somehow Simone was the unhappy recipient of a
nicely decorated hot plate of grilled Salmon, which now adorned the front and
back of her rather frightfully expensive business suit in living color. I
wondered if I just should have ordered my filet mignon medium rare.
A
fast acting waiter dutifully checked on Simone's well being and began cleaning
up, but the damage was certainly done to the fine fabric of the dress. In
hindsight, I realize that accidents do happen and the general manager Ray
Risley promised to make all this good again, but two months and many unanswered
phone calls later I have lost faith. It was a black eye in an otherwise
pleasant experience and I must say that the quality of the food was excellent,
even the 'salmon'! The cuisine and its presentation overall was outstanding, I
do not often get to taste a steak quite like this, with just the right texture,
tender and dripping juicy. And it was cooked just the way I like
it. |
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An update from the Editor-in-Chief: "Del Frisco’s management
apologized profusely for the
oversight that supposedly occurred due to an
illness of one of the staff members." ~ JL |
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| Enjoy your meal. |
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by
Thorsten & Simone Buehrmann
Editor: Ingrid Lemme
Editor-in-Chief: John Lomitola
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| © 2005 ~ Seven Stars and Stripes, Inc. |
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