Let’s just lead this off the right way:
50 DAY DRY AGED PORTERHOUSE.
Need you know much else? Fine…
Each dry-aged steak served at Salt + Charcoal is hand selected by Executive Chef Tadaaki Ishizaki after being scrutinized on eight distinct attributes, dry-aged for a minimum of 50 days, and grilled over organic wood charcoal on a custom-made grill designed by Chef Ishizaki. The grill is said to maximize the effect of charcoal’s unique infrared energy and char, unlocking flavor in each steak. A lot of technical jargon but if you’re into grill porn, you’d probably get this.
One of the things I enjoyed most about this steak was the accompaniments, and I never say that. Don’t get me wrong, it tasted fantastic on it’s own with the black pepper, but I really loved the herb butter, the soy lemon onion sauce, and the wasabi cream sauce too. Wasabi on anything is heaven for me – I like making sure my sinuses are working as efficiently as possible.
You know what else was great about this spot? You can get cheese fries! I don’t think I’ve ever been in a restaurant where you can have delicious sushi, cheese fries, and an amazing porterhouse all in one meal. This worked perfectly for my ADD.
If you find yourself in Williamsburg and craving all these things, you might want to drop in to Salt + Charcoal.
Crunchy Fried Oysters
Tuna Avocado Roll (w crab and scallions)
50 Day Dry Aged Porterhouse
Salt + Charcoal
171 Grand Street
Website: Salt + Charcoal Menu