On Dry-Aging Meats
Posted: Sep 6, 2007 11:17am ET
When we first opened Delmonico Steakhouse , Chef Emeril said that he wanted to serve dry-aged prime beef. We all kind of looked around as if to say, Is he for real? Doesn't he know it's expensive, and time-consuming, and a huge initial investment? Yes, he knew.
To continue reading this page, become a WineSpectator.com member today!
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Log In If You're Already a WineSpectator.com Member
