Here’s a concept I am still waiting for – a back room of a South Philly bar that broils quality steaks at reasonable prices. No million dollar decor. No fancy wine list. No cliche a la carte sides. Just an inch and a quarter thick rib eye, broiled a perfect medium rare at a 40 to 50% food cost. Make the money on the beer and the lines out the door.
**Does no one listen? ANY restaurant on such a grand scale is doomed or needs corporate backing [Union Trust, Del Frisco, Oceanaire/Chops]. If there ain’t 300 folks, it looks Empty. Tried to go in and Buy One Drink during media/friends&family opening, but was turned away by Didier. Guess HE didn’t know that was his last and Only chance with me! And I don’t feel sorry for them, their ‘cigar room’ or their delusions of grandeur, which is Now a huge non-taxpaying hole in the wall with purveyors holding the bag. Bring back Paul Rimmear and Rib-It!