July 12th, 2017

The Grill On New York Street - Review

By Dolly Bakes

The Grill On New York Street - Review
There isn't much that steak can't fix, right? Especially when it's on a well poignant day, and you're mixing it with the other best medicine, laughter. The Grill on New York St was one of the few steak gaffs that I was yet to try, so it was about time really. 
First thing I noticed when we walked in was how busy it was. Although New York Street is a bit tucked away, it wasn't putting folk off. We were greeted by a sea of smiles, and despite the fact our booking appeared to have gone West, it was sorted tout suite and we were seated before it had even been entered onto the system. 
We were given a lovely booth by the window, which quickly transports you to people watching paradise. Our server Philippa came and introduced herself, and ensured drinks were in our hands within minutes of arriving. Soothing. 
Rhubarb Sling - Rhubarb syrup, Tanqueray, lemon, rhubarb liqueur and soda: I adore rhubarb. As soon as we are in season, I cannot get enough of that pink, sweet, tangy stuff. My grandad used to grow it in a part of his garden that I didn't trust one little bit. Rhubarb and gooseberries side by side. One pretending to be celery, the other masquerading as grapes. It's only as an adult that I realised I preferred both of these things to their doppelgängers. Rhubarb mixed with gin was beautifully refreshing on a warm day.

Rioja ‘Lagrimas’, San Martin: I'm not a red wine drinker, mainly because it gives me terrible headaches whilst drinking it, but I have it on excellent authority from my own Oz Clarke that this was an excellent match to the steaks we enjoyed.
Wandering round the restaurant, I happened across a large glass fronted fridge, which houses the Himalayan rock salt dry aged beef, ready to be cut into steaks. It's impressive to say the least.
Warm baked loaf with wheels of salted and chorizo butter, and olives: We were both starved, so delicious nibbles were in order whilst we waited for our steaks. You know what? I'm there... I'm almost a proper adult because I enjoyed those olives! That's right, not just 'tolerated them with a sour-puss look on my face', but genuinely enjoyed them. It's also worth mentioning that if I were able to buy standard sized packs of that chorizo butter, I'd be dead within a month. 
Smoked haddock and poached egg on a bed of sautéed spinach and leek with a lobster sauce: Very delicate flavours with an ever so slight smokiness; rich and creamy yet fresh, and somehow light. Unsure how this is achieved, but the balance of flavours in this dish were bob on.
The Grill On New York Street - Review
Chicken Skewers - sesame coated skewers, peanut and coconut dip: This was my choice. Conscious that I was about to have a very filling steak, I opted for chicken (which marginally makes me less of a pig). That dip was scrumptious, and I'm confident that whilst I could drink a pint of it, that this would be a mistake. Quantities here were just perfect.
Australian Aberdeen Black fillet: Behold for a moment, if you would. Look at it glistening in the sunlight. Its height. The charred edges. Yes, this is £46 worth of steak, but I assure you it's worth every single penny. I rarely order fillet, favouring something with a bit more flavour like ribeye. We left both steak choices to our wonderful server Philippa, as we thought she would have insider info. We did the right thing. Trust in Philippa.
Galician sirloin with a pan fried prawn skewer: Another phenomenal cut of steak. The Galician cattle are ex-dairy cows who are allowed to roam the pastures until they are at least 15, which is why the fat is so yellow, and the meat is so tasty.
We both enjoy our steaks rare, and that's exactly how they came. I've put these side by side to highlight the difference in texture and colour. I think I preferred the fillet, but only by a whisker. I'd happily have either again. We also ordered peppercorn and blue cheese sauces, which some fool forgot to photograph (I blame the excitement). Whilst peppercorn will always be my favourite, I have to say that the sweet blue cheese sauce is (insert fervent expletive) phenomenal.
Chips, buttered mash potato, steamed broccoli and creamed spinach: Those wonderful sides... We picked very very well. If you're not a fan of butter, I suggest you stay away from that mash, and have a stern word with yourself. That mash was an utter delight. I mean, heavenly. 
Warm apple and blackberry pie with custard: They bring the whole pie to the table and serve you a slice. Mere mortals may be over-faced by the sight of a whole pie. Not me... Who am I kidding? My greed and my ability to polish that pie in one go are worlds apart. It would take at least two sittings over around 45 minutes. Good pie, very yellow custard. I approve.

Disaronno amaretto chocolate: A nice alternative to a dessert, if you are so inclined. Sweet enough for a post steak perk-up, but is less likely to fill you to the point where you cannot leave unassisted.

What a lovely little evening we had at Grill on New York St. I really cannot fault a single thing. It was a double whammy for me; not only were the food and drinks excellent, but the service we received from Philippa was first class too. A genuinely lovely girl with a real enthusiasm for food.

If you like your meat, go here.

Tags: Blackhouse, Food, Steak, Wine
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