The New Woodshed Reviews

[SAMIAM]

Originally Posted by Biggd

My son cooks up a mean steak. He uses a cast iron skillet on a wood fired grill with a little butter and garlic. And I'm an excellent taste tester. .

That's the secret.......sear in cast iron pan and finish in a 450 degree oven and they come out just like Ruth Chris' MJ's Steak House....yum

[Hillcountry]

Originally Posted by SAMIAM

That's the secret.......sear in cast iron pan and finish in a 450 degree oven and they come out just like Ruth Chris' MJ's Steak House....yum

Never tried the oven part but would be interested to know how they TIME the oven part...in my cast iron frying pan I can feel the steak with my fork (not piercing it of course) as it approaches the perfect rare stage. I would feel helpless with my angus beef in the oven where I couldn’t manage it!

[VitaBene]

Originally Posted by Hillcountry

Never tried the oven part but would be interested to know how they TIME the oven part...in my cast iron frying pan I can feel the steak with my fork (not piercing it of course) as it approaches the perfect rare stage. I would feel helpless with my angus beef in the oven where I couldn’t manage it!

I use the same method pretty much... Cast iron skillet in oven at 550 or your hottest temp. Take the pan out and put on the big stove burner to sear with butter, then 5 minutes in oven for the normal inch or so thick steak.

Open the oven and check with your finger, but leave some room for it to cook as it rests for 5 minutes before serving.

[Bigstan]

It's been a while, before I bring six tomorrow night any recent updates?

Hoping running out of prime rib is over now that the season is upon us..

[Bigstan]

Originally Posted by Bigstan

It's been a while, before I bring six tomorrow night any recent updates?

Hoping running out of prime rib is over now that the season is upon us..

I will answer myself - prime rib everywhere tonight, a full house. A little marble-rich, but larger than 12 oz as stated . Cooked spot on. Salmon and swordfish special for the fish people were spoken highly of, swordfish was huge at an inch and a half or so thick. Broccoli and summer squash, meh, but no-one is there for veggies.

Go naked or whatever the name was swirler drinks were a hit, and the doggie bag people were a plenty.

Well done, keep it up !

[SAMIAM]

Originally Posted by Bigstan

I will answer myself - prime rib everywhere tonight, a full house. A little marble-rich, but larger than 12 oz as stated . Cooked spot on. Salmon and swordfish special for the fish people were spoken highly of, swordfish was huge at an inch and a half or so thick. Broccoli and summer squash, meh, but no-one is there for veggies.

Go naked or whatever the name was swirler drinks were a hit, and the doggie bag people were a plenty.

Well done, keep it up !

Bigstan….always wanted to say a few words about prime rib,so here goes.
Marble rich is actually a good thing.Prime rib needs fat for tenderness and flavor.People often complain about too much fat on their prime rib but it's there because beef cattle are fattened up on grain,barley silage etc in the feed lots.
There are two sides to a prime rib roast.The sirloin end has less fat,a large eye and looks more like a sirloin steak.The other end(my favorite) is called the chuck end which has a smaller eye,a circle of fat in the center surrounded by flap meat which is the most tender and flavorful of all.
Some restaurants remove the circle of fat for appearance sake before serving but it's really not a bad thing.
I realize that grass fed beef is pretty trendy right now but without good marbling I wouldn't buy it for myself.
Anyway.....enjoy you prime rib and don't mind a little fat.....you only live once

[Bigstan]

Originally Posted by SAMIAM

Bigstan….always wanted to say a few words about prime rib,so here goes.
Marble rich is actually a good thing.Prime rib needs fat for tenderness and flavor.People often complain about too much fat on their prime rib but it's there because beef cattle are fattened up on grain,barley silage etc in the feed lots.
There are two sides to a prime rib roast.The sirloin end has less fat,a large eye and looks more like a sirloin steak.The other end(my favorite) is called the chuck end which has a smaller eye,a circle of fat in the center surrounded by flap meat which is the most tender and flavorful of all.
Some restaurants remove the circle of fat for appearance sake before serving but it's really not a bad thing.
I realize that grass fed beef is pretty trendy right now but without good marbling I wouldn't buy it for myself.
Anyway.....enjoy you prime rib and don't mind a little fat.....you only live once

Nope, it didn't phase me a bit. I appreciate the leaving the actual trimming to me. I eat around it and trim down the leftovers, that way the dogs get to splurge later on in the evening.

[Mirror Lake's BB]

Samiam

So, is flap meat really what is used for "steak tips" in New England? Thanks

[SAMIAM]

Originally Posted by Mirror Lake's BB

Samiam

So, is flap meat really what is used for "steak tips" in New England? Thanks

Most of the marinated steak tips that you see in markets and restaurants are cut from sirloin.Others use flap meat from prime rib .We use tenderloin tails at the VK
All are nice eating

[Rusty]

Originally Posted by SAMIAM

The other end(my favorite) is called the chuck end which has a smaller eye,a circle of fat in the center surrounded by flap meat which is the most tender and flavorful of all.

The only steak that I eat is the Angus chuck eye.
Nothing is better than a baked potato with cream cheese, broccoli, a big juicy chuck eye steak, and a cold beer.

[JEEPONLY]

Curious!
Do the restaurant reviews in this thread really represent $100.00 per person meals?

[Hillcountry]

Originally Posted by JEEPONLY

Curious!
Do the restaurant reviews in this thread really represent $100.00 per person meals?

Alcohol purchased during $100 p/p meals is the main factor in running up the tab...if you can keep the drinks to a minimum (which is tough when out with friends) you can get a great meal on the cheap! (So to speak)
Restaurants rely heavily on the bar sales for profit.

[Bigstan]

Originally Posted by JEEPONLY

Curious!
Do the restaurant reviews in this thread really represent $100.00 per person meals?

Five people, $300 so no, not $100 per.

[SAMIAM]

Originally Posted by Rusty

The only steak that I eat is the Angus chuck eye.
Nothing is better than a baked potato with cream cheese, broccoli, a big juicy chuck eye steak, and a cold beer.

Now the secret is out.......not many people realize that chuck eye is one of the tastiest steaks you can buy.....cheap too !

[Hillcountry]

Originally Posted by SAMIAM

Now the secret is out.......not many people realize that chuck eye is one of the tastiest steaks you can buy.....cheap too !

I read that there are only 2 chuck eye steaks per beef...is this true? If so, you would think they are more rare (pun intended)

[Rusty]

Originally Posted by SAMIAM

Now the secret is out.......not many people realize that chuck eye is one of the tastiest steaks you can buy.....cheap too !

For a snack tomorrow I bought some nice juicy chuck eye steaks.
Here they are:

[Bigstan]

Originally Posted by Rusty

The only steak that I eat is the Angus chuck eye.
Nothing is better than a baked potato with cream cheese, broccoli, a big juicy chuck eye steak, and a cold beer.

Just to clarify, cream cheese?

[Rusty]

Originally Posted by Bigstan

Just to clarify, cream cheese?

Whoops..Sour cream. Thanks for asking.

[Jilliebean28]

So my sister and I went to the bar area at The New Woodshed last night around 5:15pm. One of the specials was their Burrata salad. The waitress recommended adding a protein to the salad and suggested the petite filet. My sister and I both ordered as suggested along with the asparagus appetizer and a glass of wine each.
Boy were we shocked when the bill arrived and our total was $143!!!! Each filet was $35!! Absolutely ridiculous!!
We learned our lesson, in that, we should have asked how much the added small piece of protein would be.

[Hillcountry]

Originally Posted by Jilliebean28

So my sister and I went to the bar area at The New Woodshed last night around 5:15pm. One of the specials was their Burrata salad. The waitress recommended adding a protein to the salad and suggested the petite filet. My sister and I both ordered as suggested along with the asparagus appetizer and a glass of wine each.
Boy were we shocked when the bill arrived and our total was $143!!!! Each filet was $35!! Absolutely ridiculous!!
We learned our lesson, in that, we should have asked how much the added small piece of protein would be.

That is outrageous...shame on them for not telling you how much the “petite” cost when added to a salad.

[TheTimeTraveler]

Originally Posted by Jilliebean28

So my sister and I went to the bar area at The New Woodshed last night around 5:15pm. One of the specials was their Burrata salad. The waitress recommended adding a protein to the salad and suggested the petite filet. My sister and I both ordered as suggested along with the asparagus appetizer and a glass of wine each.
Boy were we shocked when the bill arrived and our total was $143!!!! Each filet was $35!! Absolutely ridiculous!!
We learned our lesson, in that, we should have asked how much the added small piece of protein would be.

Well price aside, how was the food itself ?

[Jilliebean28]

Originally Posted by TheTimeTraveler

Well price aside, how was the food itself ?

Well....how bad can asparagus, 3 slices of tomato, some cheese and a piece of steak be?
Actually, it was tasty but not $143 tasty!!

[tis]

That is certainly pricey for that! Have you noticed that waitpeople give you the specials but most often do not tell you the price anymore? Quite often they are very pricey. Am I remembering wrong but in the old days didn't special mean something they didn't usually offer but not a "very special" price?

[Shreddy]

Went to the New Woodshed NYE 2017 with a group of four (myself included). We sat in the dining room, had drinks, wine, good dinner, and good service. Overall very impressed with everything and the bill (I think a little over $400) was justified. Overall experience, probably an 8.8/10 due to good company, good service, good drinks, good food, and good ambiance.

Flash forward to NYE 2018. Went in and the dining room was not full, but as a group of 2 we were told we could sit in the bar area. Less than ideal, but still nice. We had drinks, a bottle of wine, and didn't cheap out on food. One of the specials was a beef wellington that the server encouraged me to order because they were running out soon and I could reserve mine. Naturally, I ordered it. Scale of 1-10 that beef wellington was probably a 2. It looked and tasted as if it was microwaved but came on the bill as an astounding $45 (was shocked with this one which is why I posted, to relate to the comment above about the petit filet for $35). The server asked, I gave my $.02 but I chose not to really complain. It is what it is, things happen, not every dinner is perfect. Regardless, the damage was done. The bill was about $250 for the two of us for a very subpar experience. We agreed we would not be back for a while and would prefer Buckeys instead Overall experience, probably a 3/10 mainly based on good company but big downgrade on service, food, and ambiance (being forced to the pub).

To each their own on this. I have no issue spending on dinner, but at least make it worth it.