For Culinary Institute of America graduate and MetroPrime Steakhouse Executive Chef Warren Weiss, the majority of work goes into steaks and seafood before or after they cook in the shop's 1800-degree broiler. He begins by dry-aging steaks, which allows the flavors to develop and the meat to tenderize before its cooked. Once cuts of prime rib, bone-in filet mignon, and cedar-plank salmon have been broiled to perfection, he infuses dishes with flavorful sauces and sides. These range from a maytag blue cheese fondue to the sharp house worcestershire that complements the ribeyes.
Chef Weiss takes just as much care as when preparing seafood, whether pairing briny Atlantic oysters with a champagne mignonette, or tossing risotto with a splash of vermouth, seafood stock, and Maine lobster. Meals can end on an elegant note with a shareable portion of bruleed banana split or a sippable night cap.
