31-Day Dry-Aged Sirloin Strip @ Doris Metropolitan
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 unaged 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.
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Bone-in, 31-day aged sirloin strip.[/caption]
