Costata

Bone-in rib-eyes are the reason I wake up in the morning. When I heard that one of my favorite chefs, Michael White, was opening a new restaurant named after my favorite cut of beef (Costata means “rib-eye” in Italian), I couldn’t believe my luck! I was ecstatic. :)  My meal began with a few fresh oysters and an amazing entree-sized pasta, Garganelli alla Fiamma with peas, prosciutto, and truffle cream. My actual entree: The Costata, of course! Forty four glorious ounces of tomahawk rib-eye for two… it was a beautiful sight. Crispy seared crust on the outside, perfectly cooked medium rare meaty goodness on the inside. We had our choice of sauces and butters for the steak — we went with bearnaise and truffle butter, but to be honest, I barely touched them. The meat was so flavorful, tender, and juicy, I wanted to savor it in it’s purest state. What happened to the bone, you ask? You better believe I had that puppy wrapped up to take home, with the intent of frying it up with some eggs and white rice the next day. A huge thanks to my awesome aunt and uncle for such an incredibly delicious dinner!

Costata: 206 Spring Street (between Sullivan and Thompson) 

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East Beach Blonde, Naked Cowboy, Hurricane Island, Kusshi, and Luna Lagoon Oysters

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GARGANELLI ALLA FIAMMA (with prosciutto, peas, truffle cream)

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The COSTATA (44oz Tomahawk Ribeye)

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Beautiful slices of the Costata

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Truffle butter and Bearnaise sauce

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Baby carrots

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Affogato (freshly brewed espresso, ramazzotti amaro, fior di latte gelato)

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Took home the bone!

Costata