By You ever have a craving for a big ass *insert whatever it is you crave*? Well, that was me. I had a taste for a huge piece of steak but couldn’t figure out exactly where I was going to get it from. There are plenty of places in the area that offer steak, and before you say, “I could’ve gotten this steak from Outback”, no.. No you couldn’t have. My policy, yes policy, when eating any kind of beef (besides a hamburger or two) is it takes 30 days for it to digest. That means, absolutely no steak for the next month, which is fair because steak really does take a while to digest.
I decided to try out this restaurant in Brooklyn called Salt and Charcoal. It’s a is a Japanese style steakhouse and grill that serves dry aged beef and seasonal dishes. The restaurant is small and looks as though it seats no more than 30 people at once. The menu is very small and limited with a lot of dishes repeating itself. Example, Uni is used over three times with dishes that are offered. The same goes with Tuna as well. I don’t have a problem with it, it’s just noticeable. I decided to give this place a try because a traditional steakhouse I wanted to stay away from, at least for the time being.
During my visit I was able to order three dishes. The dishes consisted of a Shrimp Crunch (Sushi Roll), Crunchy Oyster, and a 50 Day Jyukusei Porterhouse Steak. I’ll start off with the Shrimp Crunch. I mean.. What do you want me to say? It consisted of shrimp tempura, tuna, crab-stick, spicy-mayo, avocado, and cucumber. It wasn’t the best and it wasn’t bad. It was just a regular tasting cooked sushi roll. I thought that it would be a different flavor that a regular shrimp with a sweet and sour, avocado, cucumber taste, but sadly it wasn’t. Oh yeah, crab-stick isn’t the best tasting either. It taste like a card-board version of actual crab meat, but I figured it would taste a little differently here. Sadly, I was mistaken.
The second dish that was ordered was the Crunchy Oyster. It consisted of two huge fried oysters dipped in soy butter garlic sauce, surrounded by scallions, cilantro, and a lime zest. These oysters impressed me. They were big as fuck, first off, but then the lime zest that went with the soy butter garlic sauce was absolutely amazing. Think of savory and sweet with a slight kick to it. The oyster was so big it took me two bites to eat the whole thing, and that’s saying a lot because I usually eat it in one bite. This was one of those dishes that I would order again and again and again.
The last dish that was ordered was the Porterhouse Steak. It was topped with a herb lemon butter, with soy lemon onion sauce, and wasabi cream sauce on the side. The lemon butter that the steak was topped with saved this dish from being a regular dish to a SUPER DUPER regular dish. Blah. This steak wasn’t anything special. The chef sprinkled salt and pepper over the top of the steak as if you opened a salt and pepper package from the Wendy’s drive through to go on your dry ass fries. A disappointment this steak was. I ordered it medium, but it was more on the medium-well side. There’s not much to describe with flavor when it comes to rating steak. It’s either juicy or not. It’s either perfectly prepared to your liking or not. Some chef’s add extra ingredients or allow their steak to marinate, but this steak was just a regular piece of steak. Nothing more or less. A total disappointment.
Overall, this restaurant is a pass. If you do decide to go, let me know what was your reasoning for going. There are literally seven dishes on this menu that don’t have any correlation with another dish on the menu. I’m eager to hear your thoughts about this restaurant when you decide to go.
SavoryTravels 