Welcome to meat-lovers Friday here on Food & More.
For today’s installment of 30 Restaurants in 30 Days I decided to revisit an old-time favorite to try a specific dish that I often recommend but have never tried.
Let me explain.
In my job as a restaurant writer I get certain emails over and over again:
For that last one, I’ve always had a stock answer: Highland Tap. As once-ubiquitous prime rib has become less popular over the years, this basement-level bar and tavern in Virginia-Highland has been going strong — feeding Atlantans slabs of rosy beef since the 1980’s.
Have I tried it? No, which I’m sure to explain as I tell readers of Highland Tap’s reputation. I don’t think I’ve eaten prime rib in 20 years myself.
So the time had come, and here it is: the 14-ounce “King Cut” because if I’m going to break a 20-year drought, I’m not settling for no 10-ounce “Queen Cut.”
I loved the spicy rub, and the first few tender bites. I got a little bored with it after sawing off a few pieces of the ribeye proper and the chewier but more flavorful ribeye cap (spinalis dorsi, as you might sometimes see it on menus). I’m not a huge roast beef fiend. I’d rather have a charred steak, but that’s me.
Or maybe a lot of us, judging by how few restaurants now serve roast beef or prime rib. In a restaurant setting, the kitchen must invest in an expensive combitherm oven (The Alto Shaam is the classic brand) that cooks then holds the beef at the right temperature to keep it pink, rare and juicy.
Are you a roast beef fiend? Where do you go? I’d love to hear.
- by John Kessler for the Food & More blog