Best Prime Rib (2002)
At Harris', they're so proud of their meat that they display it in aging coolers off the restaurant's entry. It's Certified Angus Beef exclusively, and dry-aged on the premises for 21 days. While virtually no fat arrives on the finished product, we suspect some is there during the cooking process -- a creamy ribbon of fat is critical to the beef, soaking its velvety richness into the meat as it slowly roasts.
Our sumptuous slab is pricey, $28 to $32 depending on the cut, but well worth the investment for its quality. That it includes sides of perfect potato and premium vegetable like crisp snap peas (freebies unheard of in top steak houses these days) makes it all the more delicious. At the end of dinner, we stuff our cheeks with complimentary peanut brittle from a tray in the lobby.
When it comes to prime numbers, the only one we need is Harris' on our speed dial -- reservations are strongly recommended.
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