You can probably picture the sort of menu that features Clams Casino, Crab Louie, and Steak Diane. It’s oversize, a single card-stock placard, handed to you with great flourish by a waiter wearing a white dress shirt and black bow tie. The background music is piano, played at a gentle volume just out of sight. Elegantly old-school, this kind of fine-dining experience demands a pre-meal martini and might even make you long for a post-dessert smoke.
Serve them on a bed of rock salt to stabilize the wobbly half shells of clams—and make for a beautiful presentation. Get the recipe >Steak DianeHigh drama, minimal effort—that's the appeal of this steak smothered in a flambeéd cognac sauce. It used to be the signature dish at Manhattan’s Drake Hotel, the 21-floor structure that went up on Park Avenue in 1927 and had a steady clientele of celebrities, from Judy Garland to the members of Led Zeppelin.
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