Edit Module
Edit Module
Edit Module

Advertisement

No.8

GT Prime

Photos: Nick Murway

Small plates at a steakhouse may sound like heresy, but Boka Restaurant Group’s audacious venture with chef-owner Giuseppe Tentori delivers a novel kind of satisfaction. Instead of a meat bacchanal, the Carnivore (above)—the centerpiece of GT Prime’s menu—is a tasting of petite four- or eight-ounce cuts of beef tenderloin, strip loin, venison loin, and American wagyu strip loin. Each is sliced into thin, savory medallions and ID’ed with an adorable little flag stuck in a lemon wedge. Once you get past the cognitive dissonance, what remains is the fascinating chance to compare and contrast top-notch beef in a striking space that’s equal parts rustic log cabin and sweeping, chandelier-lit parlor. In a world of cookie-cutter steakhouses, there’s nothing else remotely like it.

Tip:Ask your server about the hidden messages in the dining room’s photographs. (Hint: One involves eggs bearing the initials of the children of Tentori and fellow owners Kevin Boehm and Rob Katz.)

Brussels sprouts
Brussels sprouts Photos: Nick Murway
Shishito peppers and corn
Shishito peppers and corn
The Carnivore, Brussels sprouts, and shishito peppers and corn
The Carnivore, Brussels sprouts, and shishito peppers and corn

Share

Edit Module
Edit Module
Submit your comment

Comments are moderated. We review them in an effort to remove foul language, commercial messages, abuse, and irrelevancies.