I finally took Anthony Bourdain's delicious advice and went to have the signature mutton chop at Keen's Chop House. Over by Macy's in Herald Square.
This was one fabulous hunk of meat... I followed the Chef's suggestion and had it medium.
Added the grilled mixed veggies (The grilled fennel was my favorite)...
And the sauteed escarole was tasty and a good accompaniment to the meat...
The decor is coolly masculine and club-like!
Loved the tobacco pipe ceiling that has to be seen to be appreciated... Keen's owns the largest collection of churchwarden pipes in the world.
It's a dimly lit old world gentlemen's club ambience.... Too dimly lit for decent photos, damn it!But ahhh, that hunk of meat!
What a hunk!
6 comments:
i was just talking about this place to a friend last week but couldn't remember the name!
Happy fourth.
Sounds great, but rare mutton is an oxymoron. You would cook mutton for a long time, because it's from an old sheep and therefore tougher. Also, your picture looks like a cooked Barnsley chop (which admittedly comes from a tender part of the animal) and I should know, I am pals with a butcher...
I'm guessing you haven't seen Food, Inc. yet...hehe
I got two small lamb loin chops at Bob's this morning, which will be as sweet and tender as can be, especially with some of Tone's baby new potatoes picked from his garden on Wednesday night.
That does look delicious...but I'm too full of all-you-can-eat Korean BBQ.
Have a Happy 4th!!
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