The prime rib at @BenAndJacksSteakhouseNYC has a great dry aged flavor to it that gets lost in most other prime ribs. That's because of the meticulous care @Chef_Admir gives in his on-site custom dry aging room.
I feel like Bacchus tonight... and chicken roasted on a chaise longue of preserved lemons, olives, garlic and celery. A herby salad with raw beetroot, fennel and the rest. #chickentonight#bacchus#roast