aside 10 May

The Raj Ribeye hits Capones in Yaletown

After years of research, a steak that I can call my own is finally a reality. It’s no secret that I photograph my steak and describe the sights, the sounds, the smells and the subsequent mastication in a manner that would make the editor of Penthouse Letters blush. In the past, I’ve embarked on various journeys, enjoying a threesome (two 16oz steaks and I) at Italian Kitchen (see ‘Steak vs. Steak‘), moderating the ‘WE Love STEAK‘ flickr group for the voyeuristic folks out there, and even proclaiming Shore Club and Pinkys Steakhouse as having the the best ribeyes I’ve ever set my eyes on in Vancouver.

Checkin' out the Raj Ribeye at Capones

Recently, I met with the new owners of Capones in Yaletown – Rick Momsen the experienced restaurateur who most recently departed from Flite and Jeff Wiegel who I’ve known for some time and have shared many a steak with. Both expressed interest in expanding their menu and wanted to do ‘ole daddy Raj proud by naming a steak after me – after all, who knows steak better? So given their interest, I treated them to my very fave in the city and said, “match this, if you dare…”

Checkin' out the Raj Ribeye at Capones

… and they really delivered. For the main event, I brought along two accomplices, Mr. Z and Mr. M, who both previously expressed to me, a deep, dark desire to sample in earthly, exotic delights.

Well, then let them indulge their pleasure and their own standard of values let them make love and drink; let them pass  their old age as they have spent their youth, in banquets, in a state of unconditional surrender to their bellies and the most unseemly part of their bodies… – Sallust – The Jugurthine War

What was delivered was astonishing – a petite 20oz ribeye with a beautiful complexion, cooked medium rare, moist and pink through and through, and garnished with garlic, rosemary and lots of love. What happened after laying eyes on such a beautiful steak is a bit of a mystery – perhaps we’ll never tell, but safe to say, the three of us left the room without saying a single word but nonetheless, very satisfied.

Capones in Yaletown
1141 Hamilton Street (MAP)
Vancouver, BC V6B 5P6

TEL: 604-684-7900

WEB: www.caponesrestaurant.net

HOURS: Brunch: 10:00m – 3:00pm – Saturdays & Sundays, Dinner: 5:00pm – late – Monday – Sunday

WPvideo 1.10

On the note of good steak talk, check out Kate Zimmerman’s ‘The Old Man and the Beef,’ HERE.

  • http://www.missmanifesto.com C

    I’m disappointed in you, Raj. *medium rare*?? Medium Rare does not a good steak make. Serve mine rare please. I dare you to attempt to prove how medium rare makes a steak better.

    And here I was under the impression you were all cultured n’ shit. *shakes head* ;)

  • http://www.raj.jp raj

    @C It’s a ribeye – if it were cooked rare, it would be inedible – the fat needs to somewhat emulsify otherwise the only experience you’re gonna have sinew city between your teeth – not good ;)

    In most cases, you’re gonna have to go deeper than just medium rare, the ribeye that I enjoy at Shore Club is always cooked medium. Now, on the other hand, their filet, I eat blue rare.

  • http://www.missmanifesto.com C

    @R hrm… I’m still unconvinced. Mind you, i don’t eat rib eyes all that often. I prefer a NY Strip or a good filet. Clearly, steak needs to be consumed in our near future.

  • http://www.missmanifesto.com C

    @R oooh, or a REALLY good baseball……

  • http://www.timinganddelivery.com/vancouver/pinkys-kitsilano/ timinganddelivery.com

    We disagree with “C”, medium rare is by far and away the best way to enjoy a steak as discussed. Great post, Raj. Our experience with Pinky’s in Kitsilano was similar…medium rare, of course.