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By: Anne M. Raso
I’ve said it before on financefoodie.com: here is nothing quite as rib-sticking as a classic steakhouse meal, and Bobby Van's Grill on 50th Street in Manhattan does the "steak and potatoes" thing with a wow factor. They keep their dishes pretty classic but they dazzle with special little touches that put a modern flair on their fare. Their entrees, salads, sides and desserts have simple names, but everything is made to the customer’s specs and portions are very large. Super-friendly and mega-efficient general manager Paul Modica has a background in meat, having worked at the famous Midtown Meat Market next to the Palm back in his teens, so he knows quality and exactly what the guests want. Did I fail to mention…
View Full Recipe at Forays of a Finance Foodie
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