Delmonico's

That rib cap section was out of this world, one of the best rib caps I've had of any steak.

I love dry-aged steaks because the beef flavor is always more pronounced and the buttery notes shine better.

I didn't wait all year for Thanksgiving to have my stuffing with olives and oysters and artichokes in it.

This could win a Pulitzer Prize.

That is undoubtedly one of the most tender and juicy ribeyes I've ever had.