by Ronny Green
Streak night is one of my favorite nights of the week. It could be a random Monday bring your own steak night with the fellas, a traditional Wednesday night at the local steakhouse, or a celebratory tomahawk and champagne dinner for two at an upscale restaurant. I’m not one of those snobby steak eaters. For me, a nice cut ribeye from Town and Country Meats is just a good as a Snake River Farms Wagyu cowboy steak. Regardless of your preference, I only recommend pairing your steak with good company and good wine!
This evening was a celebration of sorts. Dief and I arrived at the Diamond Grill following a ring ceremony for Naismith Memorial Basketball Hall of Fame Coach Charles Smith and the Peabody boys’ basketball team. Chris, our server, who’s been with the Diamond Grill over seven years was more of a professional maître d’. Not only did he provide top shelf service, his extensive knowledge of the menu and wine pairings were phenomenal. A basket of bread is always a good starting point for dinner, especially when the pistolettes are from Gambino’s Bakery in New Orleans and served with a garlic herb butter. The Shrimp Alexandria is the Diamond Grill’s take on New Orleans style BBQ shrimp … sauteed in Worcestershire sauce garlic, soy sauce, creole spices, butter, and lemon juice. The French bread on the side is ideal for sopping up as much of the left over sauce as your heart desires.
Circling back around to steak night, Chris gave us the run down on the Diamond Grill’s steaks, wine pairings and toppings including the 8 oz filet, 14 oz New York strip, and marinated 18 oz bone in ribeye. His recommendation for wine pairings includes a robust, bold, full flavored 2019 Shannon Ridge Cabernet or the velvety, fruity flavor of the Greenwing Cabernet or my favorite, Trivento Malbec with its fruity aromatics edged in spice. Steak toppings include blue cheese crust, Diamond Grill seafood topping, sauteed shrimp, or crab Oscar.
I’m having the 6 oz. filet, USDA center cut prime beef cooked medium rare, topped with the Diamond Grill seafood topping … lobster knuckle meat and shrimp sauteed in a buttery creamy tarragon sauce served on a bed of Parmesan risotto. I jokingly called the lobster knuckle meat a knuckle sandwich due to the portion size. This dish was truly a lick the plate kinda situation, but I had to contain myself as that type of behavior doesn’t quite go with the ambiance of the Diamond Grill. For dessert, the classic vanilla crème brulee made with four ingredients vanilla, sugar, egg yolks and heavy cream garnished with fresh strawberries. Chef’s kiss for sure.
Scott Laliberte is the man around these parts. Along with the Louisiana Restaurant Association, he oversees the Hotel Bentley, Bentley Room, Mirror Room, and the Diamond Grill where hospitality and humanity are the leading catalysts for he and his team. “What’s better than great food and great service?”
