Media ContactMike Langsam
General Manager (303) 808-0806 | PressWe are very proud of all the acclaim we have received in the past six years. We have posted our highlights to share our accomplishments with you, our guests, to help you understand how we've gotten to where we are today.
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Coast Magazine
Landmark Steakhouse: Find out what makes this Corona del Mar restaurant's steaks so special
By Jessica Forsyth
April 14, 2010
Photos By Ed Olen
"...We went with the classics: a bone-in filet with sautéed spinach and a bone-in ribeye with grilled asparagus. The filet was enormous, and a cursory glance revealed several positive signs: a good width, nice color and just the right amount of char on the outside to form a kind of crust. The true test, however, took place when knife went to meat. Cutting into the filet was effortless, as it should be with such a prime cut of meat. But that was not all; actually tasting the filet revealed that it was not only melt-in-your-mouth tender, but also nicely seasoned on the outside – something often ignored at even the “best” steakhouses. A common complaint with filets is that they lack the flavor of cuts like the New York or the ribeye, but this filet didn’t falter on that count, making it close to the ideal steak, especially since it was cooked to a perfect medium-rare..."
This is a selection of the article. To read it in its entirety, please click here
By Jessica Forsyth
April 14, 2010
Photos By Ed Olen
"...We went with the classics: a bone-in filet with sautéed spinach and a bone-in ribeye with grilled asparagus. The filet was enormous, and a cursory glance revealed several positive signs: a good width, nice color and just the right amount of char on the outside to form a kind of crust. The true test, however, took place when knife went to meat. Cutting into the filet was effortless, as it should be with such a prime cut of meat. But that was not all; actually tasting the filet revealed that it was not only melt-in-your-mouth tender, but also nicely seasoned on the outside – something often ignored at even the “best” steakhouses. A common complaint with filets is that they lack the flavor of cuts like the New York or the ribeye, but this filet didn’t falter on that count, making it close to the ideal steak, especially since it was cooked to a perfect medium-rare..."
This is a selection of the article. To read it in its entirety, please click here
