You’re extra prone to find the stiletto crowd in next-generation steakhouses like Mooo, Boston’s tongue-in-cheek beefery, with its black-and-white cow artwork and throne-like chairs. If you need to get geeky, the breadth of knowledge on cuts, growing older strategies, and grading is staggering . If you ask a pro—say, Suzanne Strassburger, CEO of Strassburger Meats—it all boils right down to style. Strassburger says she personally prefers a sirloin, bone-in, seasoned with salt and pepper, nonetheless the Riserva rib eye, dry-aged for eight months, at Vegas restaurant Carnevino has received critics over with its distinctive blue-cheese taste.
- Through their votes and