How The Perfect Prime Rib Is Made At New York's The Grill - The Meat Show 

I love the chef calling out Nick for his dry aged fetish. Also, the prime rib looked so incredibly tender. Loved the chefs' attitude

"prime. not dry aged. I know it devastates you" this chef is a real life youtube comment.

The chef is an ace, he carries himself well in the conversation, smooth and intelligent. He's very keen on his food choices.

You know you have a problem when the audience is rooting for the interviewee because the host is so abrasive.

the Chef definitely did his homework on Nick lmfao... he's really smart I can say that much. That's how you keep a conversation going, with a little spice!

Someone who's just as opinionated about meat as the host....And he didn't back down. Well played, chef, Well played....

4:12 chef is like "shut the hell up and eat it"

The Chef is confident and committed to his decision concerning this dish. I’d be honored to dine at his restaurant anytime!

That jacket /dress shirt combo is dry-aged

Loved the Chef. Investigating Nick, calling him on his noted predispositions and challenging them. Great stuff, A+.

2:09 I love how Nick even looks away as a clear sign of someone lying.

Chef is absolutely committed and confident of his preparation. That's worth the price of admission right there.

I love that the chef won't let Nick put him in a box and is going to be heard....biggest frustration with the meat show ...nick talks too much

☑ Iconic ☑ Artisanal ☑ Profound ☑ Deep notes of flavour ☑ Underlying smell or taste ☑ Resounding ☑ Modern ☑ Beefiness ☐ Mentions quintessential ☐ Umami ☐ Magnificent ☐ Maillard reaction ☐ Unctuousness ☐ Delivering ideals ☐ "mere/tiny rumours" ☐ Ethereal ☐ Describes Meat as Funky ☐ Concussive ☐ [insert city] style of beef ☑ Keeps referring to culture and history of the meat ☐ Stratosphere ☐ Fantastical ☐ Platonic ☐ Dark meat flavours ☐ Signature dish ☑ Pungent ☐ Parts of cow mentioned ☐ Primal ☑ Mention of how much he loves Meat rare. 3/10 not enough Nick-isms. Points awarded for Nick looking uncomfortable when talking.

"This may not be a knife and fork moment" 😂😅 I love this chef.

"Why do you prefer the Smith steak?" Answer: "Uh well my Dad uh I don't know."

Nick out here in his best Joker attire

"there's an underlying beefy smell" Guy must be a genius

The chefs comment on dry aging is so true that every time Nick tasted dry aged prime he thought it was not so good. Chef knows his stuff

this is what we want, eaters! finally a chef without some wierd dry age fetish

I love how real this episode is. Both sides saying their piece and not speaking for the camera as much.

Solare's laid down his typical plan of attack: stun the chef with an impossibly hideous suit/shirt combo, try to dominate the convo with his ever-so-present and forced nu yok accent and work them with dry aged nonsense. I simply loved the chef's demeanor, display of knowledge about food and cooking and polite yet firm rebuttal of Solare's nonsensical argument. A hat tip to Mr. Carbone.

Nick can’t let go of smith & wollrnsky’s because of the nostalgia with his dad, but even he knows the superior product is right in front of him.

Nick's face turns red when chef said it devastate you for the 2nd time. Great chef

The chef disappointing Nick with no dry aging

I like this chief a lot he’s so interactive it’s a back and forth going like it.

There was such a beautiful honesty in this video.

I wanna see the chef back on the show!

Good episode, I liked the dialogue between the two. This ep is distinctly different from the others. Great work!

This show is amazing bring it back

I just watched the Smith & Wollenksy Prime Rib video and I must say I like how The G Grill's looks better. I must say it is refreshing that a chef really shares his passion behind his cooking even in the face of potentially disagreeing with a food critic!

The host's pretentiousness is exposed by the chef. xD

All I have to say is this... I can appreciate all approaches to cooking beef. I think it's just beautiful. This is no less beautiful than other methods.

My mouth watered a cup fully while watching this!

I'm gonna go on a limb and say that he's gonna mention the spinalis dorsi.

This chef is one confident dude that loves his food. Love it!

I always end up coming back to watch this video countless times

Chef: "I don't want your preconcieved notions to infiltrate all situations..." "I like Smith's because I'm familiar with it..." "I like dry aged because it's seen as the Pinnacle of luxury..."

Real Chef. Perfectly prepared beef with exceptional technique.

Nick and Mario make a great team here. The conversation is natural, interesting and funny. Sometimes the chefs are awkward and just kind of sit and stare as Nick tries to converse about their dishes, but Mario is really down to earth and interested and it flows the whole time

I love how much they understand each other's comprehension when it comes to the bone BBQ

Omg my mouth is watering that looks great chef “well done” wish I could afford it

Have to respect the chef, this is the absolute pinnacle of prime rib, what a perfectly crafted dish.

Chef: “This may not be a knife and fork moment” Pretentious annoying food critic: *proceeds to eat barbecue rib with knife and fork*

Single best restaurant experience of my life occurred at The Grill. Superior across the board, from the moment you walk in, til the moment they get your coat when you leave. Impeccable, and the benchmark by which I measure every high-end restaurant experience since.

That presentation was perfect.

That chef seems like a cool doode.

S&m is good. Nostalgia is a tough thing to overcome

Looks incredibly good!!!!

i give this dude props for conning everyone into giving him fancy food.

That chef is fantastic

Ok this is by far a STUNNING PRIME RIB!!! The chef is on par with standing up against the Dry Age

OMG! that one amazing Steak I ever seen!!!!! love to go to new York one day and try it out! Once in my life!

Gotta love the chef!

You can really see the confidence the that Chef Mario has in his product here. You can tell he wants Nick to give it a seal pf approval but he doesn't really care if it happens or not. He's chillin because he knows he has something outstanding.

In the mid-1970s I cooked at a restaurant in Salem, Oregon called Prime Rib. We did serve steaks and other things but Prime Rib was the reason why we were there. We used ordinary aged prime rib roasts and left the bone on. We incased each prime rib in rock salt and slow roasted them at around 275 degrees for 10 to 12 hours. The salt helped keep the juices inside. We then let the roast sit at room temperature, still incased in the salt, for an half hour or so. Just like in this video we carved the beef at the tableside. We used what we called a coffin because that's what it looked like a large stainless steel coffin on wheels. The meat was always tender and juicy. Amazing in the year I worked there I never got tired of eating prime rib. Still live it. I will have to try theirs because I have never found a prime rib that I have liked. Maybe it was the slow cooking. By the way we served Yorkshire Pudding. Which is very good when eaten hot and fresh. We used rendered beef fat in the bottom if the muffin tins for the Yorshire Pudding.

Looks fantastic !!

Looks incredible

"And of course I'll start at the edge" Where else would you start? The center??

"It looks like barbecue." "It's 100% barbecue." 😆😆😆😆😆😆

Wow that looks amazing

Amazing job chef

imagine sitting there and listening to someone tell you that they'd bring a prime rib from another restaurant and eat it in your dining room.

I'm over here eating cereal "THIS IS THE HEIGHT OF LUXURY"

Haha you can tell that chef is fiercely competitive

The color is gorgeous

Bring this show back!

the chef is like "chill dude, it's just prime rib. Eat and enjoy it. Stop talking lol"

After watching this dude in some of the videos,, the more raw the meat is, the better it is for him.

This is the most beautiful piece of beef I've ever seen

The meat looks great...Good job Chef!

“Whoever sold you that suit had a real sense of humor!”

When you factor in nostalgia into food, it takes out the credibility =\

Watch for Mario in the future. He is going places. Great episode.

The chef is a legend !

I am so hungry right now lol

Nick Solares might have the biggest selection of horrible suits in the known world.

This is the best!! I love that that dude gets in your face about dry aging. Dry aging is wonderful I just love to see a guy passionately argue a counterpoint

The attention to detail that restaurants like these pay is really impressive

as a food critic, 6:55 he just admitted his personal bias for one particular restaurant due to nostalgia, which kind of throws his professionalism and credentials out the window, if he had any to begin with. Makes you wonder what other restaurants or food he did do injustice to due to his biases.

I've come to the conclusion that there are certain things that, at some point in our lives, we set in our minds as "perfect." Once that is set, it is very hard to find a new experience (or flavor of a particular cut, doneness, or "quality" of beef, for instance) that will change our minds. "Familiarity = excellence" at some point. Nick has Smith & Wollensky's prime rib set in his mind as the beef "litmus test." It will likely never change, nor does it need to. Certainly this is so highly subjective, I don't believe that it is reasonable to argue about this. Just my 2 cents...peace and love!

Looks like heaven!!!!!!

That looks fantastic

Chef looks like Joey Salads

what a funky video

Bring the wagon! - I like Chef Mario's attitude. :D

That definitely looked better than S&W. Nick is going off pure nostalgia

This video got me hyped up about trying it, so I did recently. Wasn't my cup of tea, they're too heavy on the seasoning. Felt like all I could taste in the crust was heavy pepper. Creme Brulee Crueller was great though, if you're looking for fun dessert.

Great chef. Not so much for the host.

I hope to try this ..someday.

This looks amazing. Everything about it is perfect. (Well, probably except the price)

The chef clearly spit roasted the interviewer today folks... Well done for the grilling XD lol.

I'm glad someone finally called him out on his obsession over dry aged meat.

The chef is good. Honest. Nice job dudes

I made my birthday reservation, based on the chef not backing down, alone. Can't wait!

thats a big ass suit he's wearing

The chef is awesome

Every couple of months I remember this video. I love how it's just 7:39 seconds of Nick getting roasted.

Wow, amazing!

"It's all about me eating" hahahahahaha. Sure