Please note that on December 22nd, 2018, we upgraded our site and unfortunately were not able to bring the user ids and passwords from the old site.  So if you were a previous member of MBGT, unfortunately you must re-register on this site.  Your old user id and password will not work.  When you re-register, please use your user id (display name) from the old MBGT site. Thank you for your understanding and patience.

On April 22nd, our hosting provider suffered a very serious cyber attack (some of the details can be found here – https://www.a2hosting.com/blog/windows-service-update/).  As part of the recovery process, they had to perform a system restoration which has caused us to lose about 1 week of posts (plus the week we were offline so that is why recent posts are saying 2 weeks old).  We are still trying to get back the archive site; however, that is looking doubtful at this point in time as the software had some vulnerabilities and may not be permitted to be turned back on even if they can recover the data.

Thank you for your patience during this time.

Update – May 31, 2019

We are happy to announce that almost all functionality has been restored and we have migrated to a new platform which will also speed up the site (something that has been asked for).  Unfortunately, we have not yet found a way to securely host the forum archive, so it remains offline for now.

Thanks again for your patience and understanding.

The ribeye @Martini (picture)  

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jw11
 jw11
(@jw11)
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30/06/2019 4:07 am  

20181020 213920

This was in October 2018

Great place to eat.

Martini in NMB on 17 near Main St.

 

"King Of The Mid-tiers"


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jw11
 jw11
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30/06/2019 4:09 am  

I order it charred / medium.

My wife- across the table -had a filet.

Everything is good there.

jw11

 

"King Of The Mid-tiers"


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ArtMBGolf
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Posts: 445
30/06/2019 1:24 pm  

How many OZ was that.   
 
My best steak on the last trip was a filet at Fire and Smoke.  

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jw11
 jw11
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30/06/2019 1:31 pm  

I think 20oz Art.

I had a great ribeye at Thoroughbreds last time I was there.

I want to try the ribeye at Angus. Bob says they are top notch.

JW

"King Of The Mid-tiers"


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tadpole
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30/06/2019 5:12 pm  

Have eaten at Martini's many times and with one exception got very good food and the servers were outstanding.


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jw11
 jw11
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30/06/2019 8:15 pm  

Tadpole.

Same with me.

 I had one meal I did not enjoy but the three others the same night had great meals.

I think it's a very good fine dining experience . They have live entertainment in the dining room but it's usually very soft music ... piano and acoustic guitar and singing.

Great atmosphere  and great happy hour but there are not many spots in the fire area so you got to get there when happy hour starts

jw11

"King Of The Mid-tiers"


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Undercover Golf Pro
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Posts: 793
02/07/2019 7:48 pm  

If you're old and single, Martini's is a hot spot - and good food!

Golf is just an excuse to drink whiskey and smoke cigars


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leftygar1
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04/07/2019 9:44 am  

Now that's a good piece of meat.  Friend have said the same a good place to eat.


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Undercover Golf Pro
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Posts: 793
04/07/2019 10:50 am  

That ribeye is a low carbers dream!!!

Golf is just an excuse to drink whiskey and smoke cigars


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2manyputters
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04/07/2019 11:19 am  
Posted by: jw11

20181020 213920

This was in October 2018

Great place to eat.

Martini in NMB on 17 near Main St.

 

I love the idea of a charred outside, but medium is overcooked for this carnivore. 😎 

IMG_0649.jpg


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jw11
 jw11
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04/07/2019 1:04 pm  

You can probably do charred /medium rare 

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2manyputters
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05/07/2019 9:42 am  
Posted by: jw11

You can probably do charred /medium rare 

Definitely can be done medium rare or rare. Often referred to as Pittsburgh rare. 

IMG_0649.jpg


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Polekat914
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05/07/2019 1:21 pm  
Posted by: 2manyputters
Posted by: jw11

20181020 213920

This was in October 2018

Great place to eat.

Martini in NMB on 17 near Main St.

 

I love the idea of a charred outside, but medium is overcooked for this carnivore. 😎 

Nice!

I like the smaller steaks on the rare/medium rare side, but I prefer to have the bigger steaks (12 oz & above) cooked to medium.  I find it easier to eat a bigger steak that's cooked a little more when they are large.  My jaws get tired of chewing if not done this way.  Of course, it is a very fine line to not overcook the steak into medium well territory.


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