We're back at Wolfgang's Steakhouse to try the what we didn't get to the last time round - 60 days dry aged USDA prime ribeye.
Bread's refillable but that made me miss the large onion loaves we used to get at Morton's. There's no need to ask for refills at Morton's because we would never have been able to finish that onion loaf and we'd happily doggy bag the remainder back.
But oh well. This is what we have here.
We were looking forward to this - the intensity or funk coalesced by 60 days worth of dry aging. I don't remember being arrested by the aroma when they plated this.
Gonna make comparisons with their porterhouse. Meat's dryer with more obvious grains but I'm not sure if it's because of the additional dry aging or it's just because this didn't arrive in a butter bath. Crust appeared to be less developed. The intensity for this 60 days dry aged ribeye wasn't much more than the 28 days dry aged porterhouse - which was disappointing. We expected significantly more.
That being said, it was still delicious. The underwhelming part was when it didn't turn out to be as intense as we had expected. We will stick to their porterhouses in the future.
I've heard poor remarks about their lobster mac & cheese and didn't think they were warranted based on what we had. It's not super but it's creamy and deliciously cheesy with bits of lobster meat.
What I also didn't expect was how much I enjoyed the onion rings in spite of the grease. Light crunch on the better with sweet rings of onion inside. These were unexpectedly delicious with the sweet Wolfgang's steak sauce.
Of the three desserts we have had here so far (this being the 3rd), I rank this chocolate mousse cake at the bottom. It's not a bad per se. The chocolate mousse just became two dimensional after a while. A lot of what determines how good a chocolate mousse to one would also the sweet spot ratio of ingredients or sweet/bitter and this one was just not the optimal for me.
A hot bitter black is a great way to end.
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