Steakhouses are valued for one thing: their meat. There are no chefs, and no one goes there for the décor. So if the meat is available elsewhere, such as DeBragga and Spitler’s new retail operation, why bother with the steakhouse? The beef supplier, one of New York’s most established, was once the source for most of the city’s top steakhouses, and still supplies some of the best, such as Craftsteak and BLT Prime. Now you can buy a steak that is “exactly, absolutely” the same, says DeBragga’s Marc Sarrazin. Other top meat operations, like elite-meat specialist Pat LaFrieda, and small-farm evangelist Heritage Food USA, have made their stuff available to the public as well. So the question is this: Is it worth it?
Name: Peter Som Age: 36 Job: Clothing designer Neighborhood: West Village
Who's your favorite New Yorker, living or dead, real or fictional?
What's the best meal you've eaten in New York?Eleven Madison Park always does the trick. But lately I always find myself eating the fried artichokes followed by the polpettine alla siciliana at Gusto, which is in my neighborhood.
In one sentence, what do you actually do all day in your job?
Try really hard to make pretty things.