I never eat at STEAKHOUSES but this one is different
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Published 2023-12-08
Check out the original video: • How Chef Matt Bernero Runs an Iconic ...
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All Comments (21)
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Guga, you should definitely do a follow up video by going to that steakhouse! 😁
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Actually the Chateaubriand is/can be both. Middle and Head of the Tenderloin. But you're right, the middle is oftentimes used for it, because it's considered the better part of the Tenderloin.
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I live in NYC and have been going to Hawksmoore since they opened. They are incredible. I have had the Chateaubriand and it was amazing. I also had the bone in ribeye. That was great as well. The whole menu is really good. However usually I just sit in the bar area, for drinks and a burger(has bone marrow in it). If im treating myself a steak. They have a fantastic cocktail program. Drinks are really on point and sometimes I go just for those and a snack.
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Hey Guga, please do a video with mamau as a guest, we miss him!
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Hawksmoor at Flatiron is my favorite steakhouse in the city! You gotta try the potted beef and for a steak that rump steak is a nice change and the flavor is just wow!
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This is the Hawksmoor, its become a small chain now in the UK, But I go there regularly (Air Street, London) Amazing steak, and bone marrow is in everything, from the mash potato to the gravy, and is unreal!
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I have been to various Hawksmoor in London. Their steaks are always top quality. It is the full restaurant experience you want, not just the steak. Their triple cooked chips (fries) is excellent! And if they brought it over to the US, their version of English classic Sticky Toffee Pudding is irresistible. The only less than stellar thing I’ve had from Hawksmoor is their Sunday roast. Beef was good but roast potatoes not as good as their triple cooked chips and the big Yorkshire pudding is a bit too dry.
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Great explanations about grass-fed vs grain-finished, I am familiar but I bet a lot of people were enlightened and the way you describe it gives me some nice context.
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Cool zone and hot zone is what i learnt from you, I can’t believe the difference it makes …Thanx Guga
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Eaten in about six of their restaurants in London and NYC - always as good as it looks. Top desserts and cocktails too!
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Guga has a fridge full of the finest cuts of meat in the world. Also Guga: salt is way too expensive
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My wife and I spent the weekend in NYC last Feb and had dinner at Hawksmoor. It was fantastic! We split the dry aged sirloin, beef tallow fries, brussel sprouts, and bread pudding for desert. I would highly recommend! Expensive but not ridiculous, with drinks and tip under 350
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Hi Guga. Took my two daughters, and our host in NYC to Hawksmore. They originate from UK. It was a wonderful experience. Service was phenomenol. Food was great. Very Expensive. But was worth it. So many restaurant experiences are kind of expensive and food you could make better at home. Hawksmoore you cannot make better at home. The food quality level you cannot duplicate. It is so very hard to get real prime steaks at home.
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Traditionally the Chateaubriand is taken from the front large end so the chef is correct , but nowadays it just means double portion cut.
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I'm actually going to a steakhouse tonight for my birthday. One of the best I've ever been to.
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Guga your reactions made my day, you and a few other I watch to get a laugh and some fresh ideas. My mother got diagnosed with stage 4 cancer and in my spare time I do experiments with food and as a chef for 20yrs it's a honor to watch your channel grow and get attention. Thank you
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7:19 one tip I saw for salt is weigh your steak and then put 1% to like 1.4% of the weight in salt, then dry brine overnight. That way it’s always perfectly seasoned the same. So like 500 grams steak gets 5 to 7 grams of salt. Started doing this and it’s been perfect. Update. Senpai Kai 9000 is where I saw the salt tip.
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I went to this steakhouse 3 weeks ago in NYC...it was AMAZING! The level of detail from the steaks to the drinks.. was awesome. Porterhouse & Chateu served family style, try the fries cooked in beef tallow.
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I’ve watched this video twice before and love to see how they do their craft. I love the eater channel. Also, you , guga, have taught me well how to up my steak grilling game. The wife and I don’t like steaks anywhere else but what we make at home. Thank you.
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starting to believe that steak mastery comes with the hair loss
