The Best Meat Dishes in NYC

This is the kind of meaty news we can use. Nick Solares at Eater New York did a 2016 roundup of the ten best new meat dishes in NYC, and we are proud to see chefs that are using our products make of half that list. Since it’s National Meat Month let us linger over photos of these dishes.

Near New York City? Plan your next night out at one of these fine restaurants, and try the dish that put them in the top ten.

Loving the Leg of Lamb

Congratulations to Augustine and chefs Shane McBride and Daniel Parilla for their roasted leg of lamb making the list. “There is something deeply rustic about the rotisserie-cooked leg of lamb that is served in a heap over a pile of flageolet beans and escarole, swimming in a mote of rich lamb jus. The meat has a pleasing chew, with a faint gaminess and sweet finish.”


Shanks for the Pork

At Pasquale Jones chef Ryan Hardy and chef de cuisine Tim Caspare  “serve a hefty truncheon of pork that evokes the flavors of Umbria.” In his Meat Show column author Nick Solares shows the step-by-step process which involves firing at high heat to make the skin crispy. A thing of beauty. This is pork shank for two, though a single with a big appetite could devour it alone.

Pasquale Jones Pork Shank EATER Photo.jpg

Prime Rib at a Lunch Counter

Solares says of Mr. Donahue’s prime rib “the meat is perfectly medium rare from edge to edge, with a delicate texture and a joyously beefy flavor.”  They use our Angus beef striploin and season it simply, then roast it low and slow. This vintage-style luncheonette has 9 only seats, the majority of them stools at a counter, and serves up some spectacular comfort food.


Tout Le Lapin – All the Rabbit

The whole rabbit at Le Coucou is actually three dishes, with each part of the rabbit prepared differently: stuffed, rolled and steamed, marinated in mustard and roasted, and poached in broth. Each cut requires a different method, and “the result is a study in contrasts, presented as three distinct dishes.”

rabbit 2

A Very Traditional Chicken

With all the birds to chose from at Le Coq Rico – Bistro of beautiful birds, it was  Westermann’s Baeckeoffe that made this list. It’s Chef Antoine Westermann’s signature dish, and it starts with the special D’Artagnan chickens, raised to his specifications on our farms. The chicken is “baked in an earthenware pot with potatoes, artichokes, tomatoes, and a riesling jus. The chicken may not have the crisp skin of other cooking methods, but the depth of flavor from the chicken is unparalleled.”


If you dine at one of these restaurants be sure to let us know how you like it! Tag @dartagnanfoods on Facebook, Instagram or Twitter and show us what you’re eating.

All photos from Eater, Nick Solares

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