Dry Aged Porterhouse @ Doris Metropolitan

Written by Tom Fitzmorris November 30, 2016 09:01 in

500BestSquare31-Day Dry-Aged Sirloin Strip @ Doris Metropolitan

DishStars-4
In a time when dry-aging of steaks is practiced by fewer and fewer steakhouses, Doris Metropolitan makes bold statements in its glass-walled aging room. It's right inside the entrance filled with rib roasts, short loins, and strip sirloins covered with a thin, dried-out, perhaps even moldy coating that is the hallmark of dry-aged beef. The flavors that gives the beef are the ultimate for many steak connoisseurs, but it's not for everybody. (Those who don't care for it will find an non-aged filet.) Also here are some steak cuts so unusual that the place had to invent its own names for them. For those who like adventure, this is the best steakhouse in town. [caption id="attachment_41388" align="alignnone" width="480"]Bone-in, 31-day aged sirloin strip. Bone-in, 31-day aged sirloin strip.[/caption]
Doris Metropolitan. French Quarter: 620 Chartres St. 504-267-3500.
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