HUNGRY GERALD

Before throat cancer surgery 31 years ago limited HG’s chewing and swallowing, HG relished New York’s best-in-world red meat. HG will indulge in the pleasure of  culinary nostalgia and list the best of the best: STEAK–Christ Cella produced masterpieces. Al Cooper’s in the Garment Center was the runner up. FILET MIGNON–Ben Benson’s was the champ. LAMB CHOPS–The chops at Coach House in Greenwich Village scaled new heights in flavor and juices when cooked medium rare. And, thankfully, they were thick. Surprise. Theater district Sardi’s had very good lamb chops and accompanied them with kidneys. STEAK TARTARE–At lunch, HG often liked this raw meat dish and its flavorful embellishments. Best was found at The Blue Ribbon, a German restaurant a few blocks from The New  York Times. When in Paris, HG ate steak tartare at Chez Georges and Le Stella. MUTTON CHOP–Keen’s, of course. Huge in size and deliciousness. The mutton chop (and corn fritters) at Gage & Tollner in Brooklyn was more modest in size but full of flavor. HAMBURGER–Cooked with a pink interior, these were equally good at P.J. Clarke’s and J.G. Melon.