US Airways - May 2013 - (Page 69)

What is your cooking philosophy? My philosophy of food is simple: We source the best, freshest ingredients seasonally. We don’t overcomplicate anything. We take premium ingredients and combine them in a way that people can understand. It’s all about keeping it simple and leaving nothing to hide behind. What makes your steaks special? The secret is sourcing the best U.S. beef, USDA Prime Grade, and less than 2 percent of all cattle produced in the U.S. is Prime. That represents the marbling of the steaks, which equates to the juiciness and flavor. From there, on-site dry aging sets us apart. We age the beef for 21 to 28 days in a humidity- and temperature-controlled environment, monitored daily. This tenderizes the meat naturally and removes the water to concentrate the flavor. It produces a much more tender steak with significantly more flavor. That’s different from a lot of other steakhouses. Describe one of your signature dishes. The Coffee- and Cocoa-rubbed Filet with Angry Onions. Filets don’t have as much marbling, so we use coffee and cocoa to bring out the natural flavor. It chars beautifully under the broiler, and then it’s topped with ancho chili garlic butter, lime juice, and a little spice — a nod to the Spanish preparation. Then we add thinly sliced, crispy onions with cayenne to make them “angry.” VIP Treatment Enroll in the Smith & Wollensky PPX Loyalty program developed by SWRG and earn points toward perks like priority seating, an amuse-bouche for the table, and advance notice of Wine Week — especially noteworthy since S&W has its own Private Reserve wines and a wine list that has earned top honors from Wine Spectator magazine for 25 consecutive years. Learn more at smithand wollensky.com. Or see for yourself at locations in Chicago, Columbus, Houston, Las Vegas, Miami Beach, Philadelphia, Washington, DC, and Boston (Atlantic Wharf and Back Bay). and now you’re offering brunch, too. photos courtesy of smith & wollensky We’ve created an exciting morning twist to our classic steakhouse. Thus, you get pastramirubbed salmon on your Pastrami Salmon Benedict, and we use our dry-aged Prime rib eye in the Braised Rib Hash & Poached Eggs. And how can you not have great steak and eggs for brunch? What do you enjoy the most about working for Smith & Wollensky? I love the commitment to quality. The culture of this company is focusing on the guest experience, as if we’ve invited you into our home. Here you get personal attention, where everyone gets to know your name. usairwaysmag.com may 2013 http://www.smithandwollensky.com http://www.smithandwollensky.com

Table of Contents for the Digital Edition of US Airways - May 2013

US Airways - May 2013
Table of Contents
CEO Letter
From the Editor
Did You Know?
Making It Happen
Hot Spots: Best Full-Service Hotels
Hub Crawl: Chicago O'Hare International Airport
Wine & Dine: Virginia Wines
Great Tastes: Old Town Tortilla Factory
Diversions: Anheuser-Busch
Great Escapes: Santa Monica's Fairmont Miramar
Great Escapes: Aruba
Golf: Colonial Williamsburg's Golden Horseshoe
Adventure: Heli-Hiking in British Columbia
Great Escapes: Granada Hotel & Bistro
Adventure: Glasgow, Scotland
Adventure: Dipsea Trail
Great Escapes: Iberostar Hotels and Resorts
Gear Up: Gardening
Travel Feature: Hungry in Key West
US Airways: Painting the Past
Chefs Tell: Smith & Wollensky and Robin's
Must Read: Here Is Where
Great Dates
Puzzles
Readers Resource Index
Your US Airways Guide
Video Entertainment
Audio Entertainment
U.S. and Caribbean Service Map
International Service Map
Airport Terminal Maps
US Airways Fleet/Customs & Immigration
Passenger Info/Contact US Airways
US Airways MarketPlace®
Giving: Miles for Good
Window or Aisle?

US Airways - May 2013