Showing posts with label nick and stef's. Show all posts
Showing posts with label nick and stef's. Show all posts

Wednesday, June 18, 2014

Build Your Own Burger at Nick + Stef's

Nick + Stef's in downtown LA has started a Craft Your Own Burger experience, available daily after 5pm at the bar and patio areas only.


You can choose your own 8 oz patty, toppings, cheese, and sauces, but being a Patina Group restaurant, there are some wild card options like bone marrow and mac n cheese! I, of course, had to make one with bone marrow. You can see the options below:
BYO Burger Menu

Wednesday, October 19, 2011

Meat 101 Classes at Nick+Stef's

Can you taste the difference between bone-in and boneless steaks? How about wet aged vs dry aged? Or meats from America vs New Zealand? or Argentina?

Well, now you can learn by tasting them back to back during one of Nick+Stef's Meat 101 classes, starting on Thursday October 20 (that's tomorrow).

The classes happen every other Thursday at 7:30PM and will last about 30 minutes. The cost is $35 and attendees will get the meats for that class plus whatever wine/beer/whisky pairing they are doing. Here is the class schedule:
10/20: "Which Rib-Eye to Buy?" Bone-in, Boneless, or Dry-Aged.
11/3: "New York, New York, ... and New York!" Same idea as the rib-eye, but with New York steaks.
11/17: "A Well Aged Steak". Try wet aged vs dry aged rib-eyes, and wet aged vs dry-agged New York steaks.
12/1: "US vs The World". Learn the difference between steaks (and wines) from New Zealand, Argentina, and America.

They held a media preview last week for the third class ("A Well Aged Steak"). Clockwise from the top left is the dry aged rib eye, wet aged rib eye, wet aged New York, and dry aged New York.


Wednesday, December 29, 2010

Young Women at the Helm: Nick + Stef's Steakhouse (Downtown Los Angeles)

A recent article in Brand X spotted a trend of young women heading restaurant kitchens. One of them is 29-year-old Megan Logan, who is the new executive chef at Patina's Nick + Stef's Steakhouse.

Chef Megan Logan
Megan externed at Nick + Stef's while at Cordon Bleu College of Culinary Arts in Pasadena, CA, which then opened doors for her. After graduating in 2003, Logan continued with Patina Restaurant Group, eventually becoming sous chef at Patina before being promoted to executive chef at Nick + Stef’s in 2010.

I had the opportunity to try her creations myself when I was invited to a blogger dinner back in October.

Our meal kicked off with a Kusshi oyster followed by a beet salad with gorgonzola cheese, toasted hazelnuts.

Beet Salad

We enjoyed our appetizers, but the steak and the sides were the stars of the night.

When our main attraction came, we were served not one but two pieces of steak: Prime Angus Rib eye and New York steak, both cooked to a wonderfully juicy and tender medium rare. The rib-eye steaks at Nick + Stef's are dry-aged for 28 days.

Of course, the steak came with a variety of sides. All of the sides were excellent and we dug into them like mad, especially the cabbage and kale fricassee with bacon lardon.
Mushrooms and creamed spinach.

Nick + Stef's is also doing a nice cheese and craft beer pairing program, which we also tried. Everyone's favorite pairing was the Hook's 10-year cheddar with Deschutes Mirror Pond Pale ale.
Cheese Board

Craft Beer Tasting

The lack of women in the professional kitchens used to be common knowledge, but Megan showed that even a young woman can lead the kitchen of a steakhouse, thought to be male-dominated, and do it well. Here's to all the female chefs out there.

Nick + Stef's Steakhouse
330 S Hope St
Los Angeles, CA 90071
(213) 680-0330
Nick & Stef's Steakhouse on Urbanspoon

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