Sometimes, though, a steakhouse comes along that either reinvigorates the tired old formula through sheer quality -- the lamentably short-lived Jeff Ruby's Steakhouse at River City Casino, for example -- or by giving it a thoroughly modern makeover.
Prime 1000, from the attractive loft-district décor to the dry-aging chamber that you see almost as soon as you enter the restaurant, belongs to the latter category. Yet for all its contemporary touches, the steaks are still the star.
The dry-aged, USDA Prime steaks are especially terrific. The exteriors have a beautifully charred crust, and the meat possesses the rich, nutty flavor for which dry-aged meat is so revered. The best of those that I sampled was the bone-in rib eye, a sixteen-ounce cut
(There is also a boneless ten-ounce rib eye. The dry-aged New York strip, available as a ten- or fourteen-ounce cut, was also good, if by its nature not quite as tender or as flavorful as
the rib eye.)
Cooked medium-rare, the rib-eye steak had a buttery texture luscious with fat. It was the sort of steak from which you scrape the little pockets of crisped fat still clinging to the bone and, if your wife isn't looking, eat them.
(some text from "Tender is the Bite" - March 3, 2011)Prime 1000
1000 Washington Avenue
$44 (bone-in, dry-aged rib eye)I'm counting down -- in no particular order -- 100 of my favorite dishes in St. Louis. Some are well-known, others obscure. Some are expensive, others dirt cheap. All of them, I guarantee, are delicious. Please do not hesitate to share your own favorites via the comments thread.
Previously:#8: Tajadas con queso at Fritanga#9: Kumamoto oysters at DeMun Oyster Bar#10: Tacos al pastor at La Vallesana#11: The Heath Bar concrete at Ted Drewes Frozen Custard#12: Beef tongue at Café Natasha's Kabob International#13: The root beer braised short rib at Monarch#14: The egg raviolo at Acero#15: Pappardelle at the Tavern Kitchen + Bar#16: Carnitas at La Tejana Taqueria#17: Benne's Farm half chicken at Five Bistro#18: Dátiles rellenos at Modesto#19: Hot-and-sour noodles at Joy Luck Buffet#20: Lamb vindaloo at India Palace
I love steak. Steakhouses, not so much. The fussy atmosphere. The menu that hasn't changed since the restaurant opened. Paying à la carte for a freaking baked potato.