By Lauren Drewes Daniels
By Alice Laussade
By City of Ate
By Scott Reitz
By Lauren Drewes Daniels
By Alice Laussade
Why can't bloodthirsty meat cravers walk into a leather-scented, dark wood steak shrine and hear "Restraining Order Blues" by Eels or "Baked Bean Boogie" by that other late Frank from the Mothers? Why does every steak house have to reach back to the '30s, '40s and '50s to score its mojo until all of urbanity is a stage and all of the steak houses are merely retro red-meat retreads?
What's wrong with the here and now for God's sake? Just take a quick look at all of our current blessings: broadband, spam that's way better than National Geographic ever was, Red Bull, televised poker and a megabuck-generating crucifixion movie toppled off its ticket-sales throne by a zombie flick. The Frank thing has been taken to such ridiculous extremes there was even a steak house in Chicago named after Sinatra's bodyguard: Jilly's Italian Steak Joynt. It's enough to drive the most die-hard steak fancier to his La-Z-Boy with a bag of beef jerky.
Fort Worth investor Mark "Blade" Haddock, who shoved Blade's Prime Chophouse into 6,500 square feet of former Sundance Square retail space, doesn't have a discernible Frank to his name. But his investment group was christened Rat Pack 4, L.L.P. --a slice of the sort of Frankophilia that afflicts virtually every steak house that doesn't adopt a cowboy motif. Consider this: Blade's is a self-described 1930s-themed steak house "inspired by a period when people found comfort and good company in local restaurants." To accessorize this ambition, walls are dolled up with a 40-foot mural consisting of 10 panels, each representing a retro glimpse of 1930s modernism.
Loins rage feverishly in steak houses, even when they're attached to fish. Blade's ahi tuna tartar is a center loin, coarsely chopped and shaped into a pink hockey puck plopped onto the center of the plate with a ring of toast points encircling it. The meat is sinewy and a little tough, though the cool flavors are rich and satisfying. Its crown is the most alluring element: golden curls of coated and fried pickled ginger shavings. Pickled ginger is a racy palate cleanser when tethered to sushi, where tuna is a common denominator. But the frying concentrates the sweetness, blunting the pickle bite, flipping the whole pairing slightly toward its ear in the process.
Seared foie gras could have benefited from similar compensatory elements. Not that the lobe wasn't texturally perfect or that it lacked the sort of creamy-nut richness that catapults this liver into lust-worthiness--though flurries of kosher salt would have perfected it. But the raspberry-blackberry butter, bright crimson juices pebbled with berries, made for a distressing visual. The red of the berries mingled with the runoff from the liver, creating something resembling blood and pus. Also, resting it on pecan-raisin toast seemed redundant. Chefs should relax when they have a well-prepared piece of liver in their grasp and squelch the urge to fiddle with it beyond the minimum.
By law, a good chophouse must go beyond birds and bulls. So Blade's has shellfish, brilliant ones. Steamed mussels in white truffle cream sauce were perfect: tiny lobes of meat tasting like sea-washed nuts. The shell surface was flecked with garlic and onions that tumbled into the creamy broth, which was slightly sweet, yet lithe, so it didn't cloud the flavors of the shellfish.
But it takes more than diverse menu trimmings to frame a successful prime chophouse. It takes cozy dining rooms and dramatic elements such as a "grand staircase reaching toward a romantic mezzanine," though on one of our visits a waiter sloshed red beef juices over its grandness, while shuttling a steak to the upper deck. The mess was quickly and efficiently washed and dabbed. A cigar and martini lounge is a doubly good thing--not only because it allows beef eaters to indulge smoky decadence; it also makes for a good Fort Worth jab at Dallas' stogie eradication nanny-ism. A good prime chophouse should have a global wine list that is broad and deep: Blade's is almost reflexively Californian.
Like a sheaf of wedding band sheet music packed with the usual standards, Blade's has the sides no self-respecting loin would be caught dead without: creamed spinach, asparagus, a corn rendition and spuds (mashed, fried or baked). Without question, the best of this lot is the braised baby portobello mushrooms in Chianti butter, firm and tangy little buttons with a smooth, rich flavor that keeps unraveling through the finish.
But what of Blade's non-Sinatra core, its meat? Shrewdly, Blade's splits the prime beef menu section into dry-aged and wet-aged cuts, exposing the concomitant price disparities. Dry-aged meat is hung uncovered in a chilly locker under controlled humidity and airflow for up to 28 days, often exposing it to molds that impart complex flavors. These flavors are concentrated as the meat shrinks from evaporation, rendering the cuts more expensive. Wet-aged beef is essentially the same cuts vacuum-sealed in plastic bags and refrigerated for up to 21 days.