Greenwich Village Newport Steak, French & Italian Wine Dinner on Thompson Street in "The Village." My buddy Chris B. and I had another nice little Wine-Dinner this past Sunday with his girlfriend Maria ... It was quite the dinner ... We had some really nice wine to drink, with cheese a Steak-House Salad, and the famed Newport Steaks of Greenwich Village ... Chris gave me a call on Wedsday and said we where on for dinner this coming Sunday Night (Jan. 12, 2014) .. We were both quite phyched for a nice dinner and the prospect of drinking some great wines and The Newports, our favorite steaks. "A little Cote de Beaune" Chris uttered, immitating Miles in the greatest wine movie of all-time "Sideways" And so it was to be "a little Cote de Beuane" from Michele Bouzereau 2001 and Sancere from Les Mont Damnes 2012, both wines quite lovely and very good examples of their prospective zones ... Chris always picks out nice White Burgundy's and the Bouzwereau was no exception, it was wonderful ... Anyway, let me get back to the Newports and the order of things as concerned the dinner which was awesome as usual, and maybe a bit more awesome than usual ... So Friday I called Chris and asked hwo many we were gonna be for dinner as the butcher shop is closed Sunday and I was going to get the steaks on Saturday for Sunday . We agreed on the 3 of us so I was set with the number of Newport Steaks I needed to pick up ... Oh yes, and the butcher shop in question was none other than the butcher shop where the Newport Steak was invented by one Italian-Butcher named Jack Ubaldi way back in 1947 .. Jack wanted to able to sell his cuts of Tri-Tip Sirloin more readily, so instead of selling
Our THREE NEWPORTS From FLORENCE MEAT MARKET, GREENWICH VILLAGE continued Tri-Tip in one piece which didn't sell as well, Jack cut the Tri-Tip Sirloin into 3-4 individual Steaks from the one triangular cut of beef .. He named the Steak after the Nike-like logo on a box of Newport Cigarettes and the rest is history as they say .. Florence Prime Meat Market is still open on Jones Street in Greenwich Village and that's where I get my Newports, either there or at Pino's Prime Meats on Sullivan Street which cuts a Great Newport and makes tasty home-made Italian Sauages as well .. Pino's is great, but I prefer and give an edge to Florence Market as they are the originator of the Newport and they look of the shop is much "Cooler" with all its original old fixtures ...
OUR LINEUP of WINES For The NIGHT:
BURGUNDY, SANCERE, BRUNELLO & SAUTERN
NEW PORT STEAKS In The PAN
NEWPORTS COOKING on 2nd SIDE[/caption] So I go to Florence and ask them to cut me 3 nice Newport Steaks .. One of the butchers goes to the walk-in (Refrigerator) and comes out with a nice fresh looking Beef Tri-Tip .. He puts it down on the thick wooden butcher block and starts trimming the tri-tip of some of its fat .. He then cuts me off three nice 2 1/2" thick Newports and wraps them in butchers paper .. The counter lady tells me it $18.99 for the Newports (about $6.50 a piece for 3 Prime Steaks). "A Bargain." I pay the lady, get my steaks and walk the 3 blocks back to my apartment, where I put my Newports in the frig to the next day.
The Hearts of Romain with Tomato Onion & Bleu-Cheese Dressing
"A STEAK HOUSE SALAD"
So I get to Chris's house and as I'm climbing the stairs to his apartment I can hear some great Jazz playing . It was Dexter Gordon and quite fine . I was tired from walking up 5 flights of stairs, so I told Chris to crack open a bottle of wine, "I need to relax." Chris cracked open the Cote de Beaune Bouzereau, and it was quite nice and everything you'd expect from a nice mid-road White Burgundy. We both loved it .. Chris broke out some nice Brie Cheese and we sipped the wine, ate cheese and relaxed listening to some nice tunes before I started on the dinner; prepping the salad, the mushrooms, potatoes, and onions for our dinner to come ..
FLORENCE MEAT MARKET GREENWICH VILLAGE "HOME of THE NEWPORT STEAK"
Learn How To Make GREAT STEAKS, SUNDAY SAUCE MEATBALLS and More in SUNDAY SAUCE When Italian-Americns Cook by DANIEL BELLINO ZWICKE
NEWPORTS on The PLATE With MUSHROOMS ROAST POTATOES
REESE'S PEANUT BUTTER CUPS "THE PERFECT DESSERT"
by DANIEL BELLINO ZWICKE
LEARN HOW To MAKE GREENWICH VILLAGE NEWPORT STEAKS