We should be eating fewer steaks and we should be eating in fewer steakhouses. It kills me when I see a place serving bad beef like Del Frisco’s packed, while a venue serving creative small plates founders. Just think of all the collective good that would come if expense account auditors across the city stopped reimbursing for client dinners at steakhouses. Probably would save our health care system a few bucks as well.
So kudos to Prime Meats in Brooklyn, the subject of my 2.5 star Bloomberg News re-review this week, which now serves its $142 cote de boeuf on Fridays and Saturday nights only. That means your classic client dinner option is no longer on the table here. Right on. Guests seeking the livery tang of the dry aging room on a more daily basis can instead indulge in a dry-aged sausage for $16. And maybe you’ll pair it with a carrot salad. Or not.
The lesson is this: If you’re going to serve good beef, better to be a brasserie than a chophouse, and while Prime Meats has always walked the fine line between those two concepts, it’s finally in the more ambitious and affordable camp (i.e. not the chophouse camp). During the fact-checking process for my review, co-owner Frank Falcinelli was kind enough to chat about his decision to stop serving steaks seven days a week. Here’s what he had to say: