Zagat GOOGLE INC Travel & Local

Free App on Google Play

View

Must-Try

Big Meat Guide: Giant Steaks & Feasts Across the U.S.

By Zagat Staff
March 12, 2014
Photo by: Andrew Thomas Lee

While half the country is trying to eat a more vegetable-focused diet, it seems like the other half is going in the opposite direction - giant, over-the-top portions of meat. Whether it's in steakhouses, BBQ joints or Italian trattorias, chefs are trying to blow guests out of the water with gargantuan slabs of meat and whole beast feasts. Here, we show off 11 of the most impressive big meat dishes around the country.  

  • Photo by: Danya Henninger

    Philadelphia: Whole Brisket at Percy Street Barbecue

    How Big: Approx. 6-8 lbs. (feeds six to eight)
    Juicy Details: Chef-owner Erin O’Shea just started offering feasts based around these huge whole Creekstone Farms cuts, which take 48 hours to prepare (which means you need to schedule your meal at least two days in advance).
    Side Dish: For the price, your meat comes after a cavalcade of apps and specialties - think buttermilk biscuits, fried oysters, country ham, lamb ribs - and is followed by house-baked dessert.
    The Damage: $225 (total)

    900 South St.; 215-625-8510

  • Photo by: Scott Eklund

    Seattle: Beast Feast at Radiator Whiskey

    How Big: A whole pig that weighs in at 50 lbs., plus assorted sides.
    Juicy Details: This spectacular spread is served to one large party of up to 20 just once a week - on Wednesdays - and is sold out through August. To get a smoky sneak preview, order the half a pig head that comes with crispy ears and sautéed tongue and is easily enough for four people.
    Side Dish: Whet your appetite with one of the dozens of top-shelf bourbons, whiskeys or hard-to-find scotch, on the rocks, neat or in a clever cocktail.
    The Damage: $300

    94 Pike St.; 206-467-4268

  • Austin: T-Bone at ALC Steaks

    How Big: 28 ozs.
    Juicy Details: The classic Austin restaurant (it used to be called Austin Land and Cattle) uses certified Hereford beef that’s grass-fed and hormone-free.
    Side Dish: Go Paleo and add kale with grape tomatoes and garlic to the side of your dish, or just go for it all with truffled bacon mac 'n' cheese.
    The Damage: $42

    1205 N. Lamar Blvd., 512-472-1813

  • Photo by: Chi Spacca

    Los Angeles: Tomahawk Pork Chop at Chi Spacca

    How Big: 42 ozs.
    The Gist: Chef Chad Colby grills up one of the most glorious pork chops in town at the meaty Mozza sibling. The hunk of meat has spare ribs, pork belly and loin, all of which gets rubbed with fennel pollen and cooked on the open flame in the exhibition kitchen. The loin comes to the table medium-rare pink, while the ribs get a bit more time on the fire for extra char.
    Side Suggestions: The butter lettuces with fine herbs, braised fennel and roasted cauliflower offset the rich meat perfectly. But you’ll need a focaccia di recco to start no matter what.
    Cost: $80

  • Photo by: Greg Powers

    Washington, DC: Whole Lamb Shoulder at Kapnos

    How Big: 5-6 lbs.
    Juicy Details: The shoulder - which serves seven to eight - is spit-roasted, brought to the table for dramatic presentation, then brought back to the kitchen for carving and plating.
    Side Dish: Kapnos' kegged lemonades are a must-try and can be ordered by the glass or pitcher. Sides could include a garden meze, like the Florina (salsify, turnips, baby carrot, sweet potato and dates), or the luscious taramosalata spread.
    The Damage: $79

  • Photo by: 5A5 Steak Lounge

    San Francisco: The A5 Experience at 5A5 Steak Lounge

    How Big: 4 ozs. each of Wagyu New York, filet, rib-eye and rib-cap.
    Juicy Details: The meat is all A5 Wagyu and is 100% Japanese.
    Side Dish: 5A5 has the options of regal pairings including Johnnie Walker King George V and Louis XIII.
    The Damage: Market price; currently $525

    244 Jackson St.; 415-989-2539

  • Houston: Tapa de Lomo at La Casa del Caballo

    How Big: Four. Whole. Pounds.
    Juicy Details: It's a top-cap part of an entire rib-eye that's been hand-trimmed and grilled. It takes a while to grill, but is worth the wait. And yes, it's meant to be shared between at least six people.
    Side Dish: Served with fried potatoes, grilled veggies, their famously good refried beans (a nice change-up from the normal sides and a reminder that this is a Mexican steakhouse) and more.
    The Damage: $170

    322 Westheimer Rd.; 832-623-6467

  • Chicago: Chateaubriand at David Burke’s Primehouse

    How Big: 60 ozs.
    Juicy Details: Take a trip down to the dry-aging room, where rack after rack is lined with gigantic cuts reaching their maximum flavor and tenderness. One of the largest is a double south side (bone-in filet) that feeds two to three people.
    Side Dish: This off-menu item is only available by special request with advance notice.
    The Damage: $99

    616 N. Rush St.; 312-660-6000

  • Boston: Porterhouse at Boston Chops

    How Big: 48 ozs.
    Juicy Details: Tipping the scales at 3 lbs., this massive porterhouse is even better with a bit of the South End steak destination's tangy housemade sauce.
    Side Dish: If you can manage to reserve a little extra room, the poutine-style, twice-baked "loaded" potato ($12) is a standout accompaniment. 
    The Damage: $160

  • Atlanta: The King at King + Duke

    How Big: 1 kg
    Juicy Details: Roasted over the restaurant's open-fire hearth, this one-kilo (that's 2.2 lbs.) bone-in rib-eye is intended for sharing and comes with roasted marrow bones and a salad of Little Gem lettuce.
    Side Dish: A "pot" of soft-cooked polenta comes topped with roasted mushrooms and duck jus.
    The Damage: $80

    3060 Peachtree Rd.; 404-477-3500

  • New York City: Tomahawk Rib-Eye Chop at American Cut

    How Big: 42 ozs.
    Juicy Details: Iron Chef Marc Forgione opened a Manhattan outpost of his Atlantic City steakhouse last fall that serves up a variety of playful takes on the traditional steakhouse fare. The piece de resistance on his menu is a 42-oz. Tomahawk rib-eye chop, a prime 28-day dry cut that is seared and then pan-roasted and plated for two. 
    Side Dish: It goes perfectly with a side of potato latkes or creamed spinach.
    The Damage: $135

    363 Greenwich St.; 212-226-4736

  • Photo by: Leanne Hammond

    San Diego: Suckling Pig Dinner at Alchemy

    How Big: 15-20 pounds
    Juicy Details: Designed to serve a minimum of eight people, a whole pig is split and roasted with your choice of Cuban, Southern or Polynesian accoutrements.
    Side Dish: Depending on the style of cooking, expect slow-cooked black beans, yucca root, plantains, collard greens, corn bread, pineapple fried rice, kimchi or roasted sweet potatoes.
    The Damage: $48 per person

    1503 30th St.; 619-255-0616

  • Denver: BBQ Ribs at Western Daughters Butcher Shoppe

    The Juicy Details: Cut from pasture-raised Cottonwood Creek Farms pork and smoked for hours over organic wood, these ribs are the real deal. As of this week, the owners of this craft LoHi meat market will be offering their “sustainable barbecue,” including pulled-pork sandwiches, on Fridays and Saturdays. 
    Side Dish: Snatch up their gorgeous twist on Twix bars for dessert: housemade, caramel-robed shortbread sandwiched between squares of Ritual chocolate. And don't forget the scotch-flavored toothpicks to end your feast in style.
    The Damage: TBD - but undoubtedly worth it, because these guys do everything to a T, or T-bone as the case may be. (Read more about the shop here.) 

    3326 Tejon St.; 303-477-6328

  • Dallas: Tomahawk Chop at Pyramid Restaurant

    How Big: 32 ozs.
    Juicy Details: This Niman Ranch bone-in rib-eye comes with potato silk, heirloom root vegetables and green peppercorn sauce. It’s meant to be shared, but we won't tell if you finish it alone.
    Side Dish: Pyramid’s bar stocks a lovely selection of Texas wines, so try a Hill Country red with your red meat.
    The Damage: $95

    1717 N. Akard St.; 214-720-5249

  /  
 
Stay in-the-know with our weekly National newsletter.
 

Explore related content:

comments powered by Disqus