Steak & Cabernet

One of eight recipes that coax the best from the bottle
Sam Gugino
Issue: September 30, 2010

Michael Lomonaco first achieved prominence when gently modernizing the venerable menu at New York's '21' Club. He then brought the food up to the level of the wine program at Windows on the World. He opened Porterhouse in 2007, serving classic steak house fare and superb seafood. For Michael Lomonaco, executive chef and partner at Porter House restaurant in New York, there are two keys to ensuring that grilled prime steak, like the one in this recipe, and California Cabernet Sauvignon like the 2007 Louis Martini Alexander Valley Cabernet Sauvignon are a "natural" match.

For the full article, check out the new issue of Wine Spectator, on newsstands August 24, 2010.

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