Mrs. Durpetti looks just like her mother, nearly twins , beautiful ladies , I think many of us fellows were blessed by God to marry out of our league, Mr. Tony Durpett did, , myself included , LOL
Lol, I like the guy who said he didn't want to sound sexist or I guess chauvinstic, lol, should have said or I would have said, great place for guys to go before a sporting event or to bring your wife for a romantic supper/night on the town, you stepped knee deep in that quote pal if you are married, lol
The dry age is hung by itself , actually a dry age ribeye is hung by the the chimney with care in hopes that Steve logan will soon be there to eat it with some of their cottage fries , & a Guiness , after all I am Irish lol, don't leave me cookies & milk or you will get a lump of coal in your stocking , LOL
Perfection, perfect steaks, perfect cottage fries in beef fat, the only fat better for potatoes is duck fat , Chicago is a mix of wet/dry age steak houses, there are many dry age or wet age steak houses, take your pick
If I were Tony , when I was 7 yrs old I would have asked Gene to borrow a broom & dustpan to sweep outside around the entrance door to keep it clean while I was opening the doors for patrons to make tips , maybe Gene would have let him hang around. He could have been a little punk , but he was working & these days teens would think that is below their standard to do that , yet they have no problem living off a government check while sitting on their lazy butts at home
I prefer a dry age ribeye , but will eat the wet age, & the meat must be prime or high grade choice, no select grade, & most high end places use wet age because they don't want to absorb the cost of shrinkage loss with dry age but , dry age does taste better with a more concentrated beef flavor
If i hear of a italian ran restaurant that frank sinatra didnt go to ill eat my hat how could this guy possibly go to all these places well i guess he had time since he wasnt busy writing songs
that chef is a fucking electric factory "ALL THE YOOOCE IS A GUNNA DISAPPEAR FROM THE-A STEAK!"
Mrs. Durpetti looks just like her mother, nearly twins , beautiful ladies , I think many of us fellows were blessed by God to marry out of our league, Mr. Tony Durpett did, , myself included , LOL
i miss this travel channel.. the network is nothing like this nowadays
I had the small filet min yown
Salute Tommy! Now go home and get your shine box !
Lol, I like the guy who said he didn't want to sound sexist or I guess chauvinstic, lol, should have said or I would have said, great place for guys to go before a sporting event or to bring your wife for a romantic supper/night on the town, you stepped knee deep in that quote pal if you are married, lol
The dry age is hung by itself , actually a dry age ribeye is hung by the the chimney with care in hopes that Steve logan will soon be there to eat it with some of their cottage fries , & a Guiness , after all I am Irish lol, don't leave me cookies & milk or you will get a lump of coal in your stocking , LOL
Perfection, perfect steaks, perfect cottage fries in beef fat, the only fat better for potatoes is duck fat , Chicago is a mix of wet/dry age steak houses, there are many dry age or wet age steak houses, take your pick
If I were Tony , when I was 7 yrs old I would have asked Gene to borrow a broom & dustpan to sweep outside around the entrance door to keep it clean while I was opening the doors for patrons to make tips , maybe Gene would have let him hang around. He could have been a little punk , but he was working & these days teens would think that is below their standard to do that , yet they have no problem living off a government check while sitting on their lazy butts at home
I am irish and so is russell crowe, do not be suprised we can eat a 32 ounce steak, the stereo type is true, we like meat and potatoes
I prefer a dry age ribeye , but will eat the wet age, & the meat must be prime or high grade choice, no select grade, & most high end places use wet age because they don't want to absorb the cost of shrinkage loss with dry age but , dry age does taste better with a more concentrated beef flavor
Ilove my rare or medium rare large steaks too kh
If i hear of a italian ran restaurant that frank sinatra didnt go to ill eat my hat how could this guy possibly go to all these places well i guess he had time since he wasnt busy writing songs
Chef says you do not need to put anything on steak when cooking. Steaks need salt. Always..
Right....and you know steaks better than a place serving millions and making MILLIONS for over 60 years. Sure !
I ate here and wasn't impressed.
all these white men smh
I swea4 to God if you put racism into food I don't care we with the same color team I'm gonna beat Equally
Careful, your tolerance is showing….