A steakhouse’s reputation hinges upon the quality of its beef. At Desmond’s Steakhouse, the owners protect that reputation first by working with New Jersey’s Strassburger Meats to select stock raised using humane and environmentally responsible practices. From there, the on-staff butcher places his cuts of USDA prime beef to dry-age in a glass-enclosed room for at least 28 days. Today’s Reserve selection invites you to taste the results of this close attention with a steakhouse dinner for two, which includes the following selections from the prix-fixe menu:
- Two appetizers
- Two entrees
- Two desserts
- One bottle of house red or white wine<p>
To cleanse the palate for the hearty proteins on offer, dinner begins with a choice of three classic salads: caesar, mixed, or a pairing of heirloom tomatoes and creamy buffalo mozzarella. Then it’s time to choose an entree. The eight-ounce filet mignon with steak fries may be the most obvious choice, but there’s also a half-chicken—pan-seared and plated with basil mashed potatoes—and, from the grill, salmon or a veal chop. Desserts are in keeping with the steakhouse tradition, including New York-style cheesecake, bread pudding, and ice cream.
Pairs dine and drink in a room that whisks away the formality from the typical fine-dining establishment. The space is enormous and wood-paneled, but also done up in light colors and illuminated by simple globes lamps that could easily hang over the bar in a simple Paris bistro, letting the resident artists lovingly sketch their steak frites.
Desmond's Steakhouse's in-house butcher and chefs treat each slab of beef like a work of art. They start by perfecting the canvas itself; the butcher dry ages USDA prime beef cuts in a glass-enclosed room, which invites diners to catch a glimpse of the earliest stages of meal preparation. Once properly ripened, the chefs retrieve the beef and bring it to the kitchen. There, they delicately sear 12-ounce filet mignon, grill inviting stripes into the flanks of veal chops, or prepare enormous porterhouse steaks capable of feeding two.
Though the menu celebrates beef, red meat certainly isn't the only thing available. The chefs prepare live maine lobster, seared ahi tuna, and organic chickens available in full halves. They stock a seafood bar with blue point oysters and king crab legs, and prepare lighter fare such as the salmon BLT for daily lunches, Sunday's jazz brunches, or people filled with helium.