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Posted By: <b>boxingcardman</b><p>The best steak is the one I make at home. I pick the meat I like at the butchers, trim as needed, season and cook it just as I like it, and serve it the way I like it. I've stopped going to steak houses (and I've tried many in LA, NY, Vegas and several other cities) because I just don't care for their product as much as mine. But, I suppose for those of you who either don't have access to a grill or can't use it for months at a time due to inclement weather, a steak house will have to do. <img src="/images/sad.gif" height="14" width="14" alt="sad.gif"><br><br>Sic Gorgiamus Allos Subjectatos Nunc
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Posted By: <b>barrysloate</b><p>But Leon, you've never eaten at Luger's...so we will have to disqualify your vote.
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Posted By: <b>Jeff Lichtman</b><p>Marty brought up a good point: Most of SI is filled with ex-Brooklynites. However, much of SI is now filled with criminals who walked out of the Witness Protection Program.<br><br>Very tough call...but I'd have to say that I'd take SI in a war with Brooklyn. Ten years ago my answer would have been different.<br><br>
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Posted By: <b>Joe D.</b><p>thank you Jeff - - - Barry is living in the past.<br><br><br>Jeff - you are welcome to the island.
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Posted By: <b>Jim VB</b><p>Leon, <br><br>I love Fogo, but I'm never sure I can eat enough to get my money's worth. And then they have the nerve to tempt you with that outstanding salad bar. Like I would fall for that in an "all you can eat" restaurant.
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Posted By: <b>barrysloate</b><p>I haven't given up yet Joe. <img src="/images/happy.gif" height="14" width="14" alt="happy.gif">
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Posted By: <b>marshall barkman</b><p>That is what i love about this board. A topic such as Mastro auctions ends up at the end in a debate over steak houses. The last time i was in Dallas the gentleman's club had a knockout steak and the service was out of this world (-:
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Posted By: <b>TONY</b><p>This thread started about Mastro.net<br><br>Now we are onto dead cows & where to find such eateries<br><br>Can we compare mastro.net to a dead cow!!
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Posted By: <b>Dan Koteles</b><p>Flint Michigan has the only "DickMonalds" with a McSteak and a very special sauce....ya'll a coming this way ?
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Posted By: <b>Tony Andrea</b><p>"D" -<br>Now that's funny sh_t......<br><br>Tony A.
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Posted By: <b>Michael Steele</b><p>On topic: Well, looks like Mastro is in some trouble.<br>Off Topic: Jess and Jim's Steakhouse in Martin City, MO. Just south of KC. Heartland. Great dead cows. But nothing beats your own grill.
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Posted By: <b>Jodi Birkholm</b><p>Leon,<br><br>I'm all over Fogo! Been to the one in Dallas a couple of times. Just stay away from the drinks--$11 for a double gin and tonic?!?! And, as Jim mentioned, that salad bar is tempting. Best to smuggle a few of their patented "mozzarella eggs" out the door sequestered in a safe place. Eat 'em later. <br><br>
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Posted By: <b>macboube</b><p>Sorry, couldn't resist as the name does fit the thread. Mastro's (No relation to Bill Mastro) in Beverly Hills is the best steakhouse in the world. If you can get your face out of the Kansas City Bone-In for a few seconds and look up, you will feel as if you have died and gone to Cougar Heaven. Upstairs, in and around the bar on Weds - Thurs night, there is more silicon abounding than you'd find in a Dow Chemical plant. The place is unbelievably popular, 740 reservations on Valentine's Day......
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Posted By: <b>Anthony N.</b><p>Joe- Argentina and southern Brazil had the best beef I've ever had anywhere. Whatever they feed then we need to import for our cows.
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Posted By: <b>mark s.</b><p>...is an incredible feat in itself!<br>can't quite bring myself to dine at a mastro's, tho...<br>am just absolutely convinced it would leave a very bad taste in my mouth...<br><br>"there is more silicon abounding than you'd find in a Dow Chemical plant"<br>i believe silicon is what one finds in the valley...<br>SILICONE is what you would encounter in the peaks (or piques, depending upon your interest)!
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Posted By: <b>Jeff Lichtman</b><p>Anyone ever been to the Angus Barn in North Carolina?
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Posted By: <b>J Levine</b><p>Let me thrown in a couple...<br><br>Hugo's in the basement of the 4 Queens in Vegas is really very good.<br><br>Smitty's in Pasadena is also very good, esp. prime rib.<br><br>Joshua
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Posted By: <b>JimCrandell</b><p>I have been to most of the restaurants mentioned in this thread but there is none better than the Angus Barn outside of Raleigh. In fact, I am going there twice coming up--once for a business dinner in a couple of weeks and secondly for a pre-wedding party of someone I work with.<br><br><br><br>
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Posted By: <b>Jodi Birkholm</b><p>Elliott's in Edison Park, IL is wonderful. The Lazy Doe, just a few minutes outside of Niehart, Montana (population 91) is also incredible, if a touch remote.
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Posted By: <b>Jeff Lichtman</b><p>Jim, I agree. Angus Barn kicks ass. I haven't been there since 1989 but I just loved the place. It seats about 5000 people and is the size of a football field -- and the steaks are awesome.
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Posted By: <b>Alan</b><p>The steaks that Leon will have at the Net54 dinner will be the greatest !!! <img src="/images/wink.gif" height="14" width="14" alt="wink.gif">
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Posted By: <b>MikeU</b><p>For any Metro-Detroiters, I was very saddended to find out recently that Karl's Chop House has closed.
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Posted By: <b>Fred Y</b><p>Anybody know if Barney's Steak House in Chicago is still around? When you walked in they hollered "Two more Senator's"! Everybody was referred to as a "Senator".<br><br>(It's probably fair to note that I was last there in 1953!)<br><br>
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Posted By: <b>joe</b><p>I was at Carl's Chophouse in Detroit about 1 1/2 years ago, there were not many customers, the Steak was good though. I worked right around the corner,next to Masonic Temple in the 60's, used to be a lot of nice restaurants in Detroit. Victor Lim's. Ponchatrain Wine Cellers, Joey's Stables, The Brass Rail etc. All closed now. The Roostertail is still in business on Jefferson, right on the river.<br><br>Joe<br><br>Ty Cobb, Spikes flying!
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Posted By: <b>Alan U</b><p>I apologize if this is addressed somewhere else in this post, but if someone wins a lot in an auction and pays the auction house, but the consignor is not paid by the auction house, can the consignor legally go after the high bidder to get the item back? Is it considered some type of "stolen property" if they are not paid?<br><br>Just wondering if there is any exposure as a bidder.<br><br>-Alan<br><br>
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Posted By: <b>Matt</b><p>Hey Alan - I believe the answer above was that until the consignor gets paid, the item is legally his, which means the bidder is indeed exposed. The bidder would have to hire a lawyer and go after the house for his money, in line with all the other creditors of the house.<br><br><p><br><br><br><a href="http://picasaweb.google.com/mwieder" rel="nofollow">My Trade/Sale Page</a></p>
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Posted By: <b>Alan U</b><p>Thanks Matt
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Posted By: <b>Scott Levy</b><p>Totally agree w/ Anthony. My wife and I visited Argentina a few years ago -- and even the most modest restaurants served incredible beef.<br>
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Posted By: <b>Alan U</b><p>They probably supplement the feed with "boli"
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Posted By: <b>mark s.</b><p>au contraire... it is american beef that has been "supplemented!"<br>i suspect that the superior quality is, at least in part, due to natural & organically fed & developed cattle.<br>tho i've not been there, i understand that argentines treat their beef industry similar to the french with their wine production... steeped in pride and history.
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Posted By: <b>Alan U</b><p>Mark, I agree as to the beef, just wanted to use "boli" in a sentence
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Posted By: <b>dan mckee</b><p>Huggins and Scott Auctions have sent me consignment checks very fast in the past. Also REA has been fast and I agree that Seth at 19th Century is on top of things as well.<br><br>Huggins and Scott is a good alternative as they will take any items just about which covers some mid range stuff to the real goodies!<br><br>Now I must agree with Adam once again!! The best steaks I ever have are the ones I grill myself at home after 2 days of marinating!<br><br> <br><br><img src="" alt="<span">www.danmckee.com/pictures/types001.jpg>
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