51 Winchester St
Anyone familiar with Korean gogi gui or Japanese yakiniku, has experienced being served a platter of raw meat and given full control to cook at their own table. Stonegrill, takes this in a slightly different direction by replacing the sliced meat with a thick steak, and the table mounted grill with a pre-heated slab of stone.
Pictured here is the 10 oz. Certified Angus striploin, cooking atop the stone block. Our waiter explained that “the stone is a volcanic rock imported from Iceland, heated to 750 degrees – which sears in the natural juices and is the healthiest way to cook a steak as it requires no additional oil”.
I didn’t want to get into any major discussions about this at the table (as we were visiting some old friends) – but can someone explain to me how this could be any “healthier” than cooking my steak on a bbq? The myth of searing meat to contain natural juices is a topic I won’t dive into on this post. Nonetheless, I was a little disappointed that they use this to promote their restaurant concept.