Member since Jan 27, 2009



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Recent Comments


More than likely Jeff, the fine piece of ribeye you had at the Laundry had been sous vide long enough to break down all intramuscular fat and sinew before being seared. In fact, I just reviewed all three Thomas Keller books and found nothing about Ribeye. I am sure that you must have gotten this info from him when you ate at the Laundry. Also, you were probably served the eye of ribeye, which looks more like a filet. I had a ribeye at red sky a few nights ago and to my surprise they too were serving the eye. When asked, the staff explained that the goal from the beginning was to serve the meat in that fashion. By singling out the eye, you get no fat or sinew. It arrived at my table a perfect medium-rare. Its too bad that the steak was not being served in this manner on the night of your review.

By the way, I thoroughly enjoyed your childish rant for the justification of your steak expertise to seabee. I do believe that top tier food writers would have probably let that one go. You are a critic. If you are going to criticize others, you too will be examined.

I am also curious with your choice of appetizers to review. Why would you ignore the "full creativity and potential" in that section for a caesar and oyster salad? You can get those at Gilligans ( I am guessing as I have never been there).

I am glad that Red Sky has returned with Matt Bolus at the helm and I plan on continuing to drive "all the way to Seabrook" for a great steak and to sample the ever changing charcuterie that they are producing.

Posted by carlos on January 27, 2009 at 10:59 AM
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