This week, Post curmudgeon Steve Cuozzo reviews the "worst steakhouse in NYC," . What, exactly, is so terrible about the churrascaria chain?
Roadhouse-grade flank steak and filet mignon gave way to bone-dry, 100-percent flavor-free pork tenderloin and concrete-dense, yucca-flour-coated 'pork belly.' The only available lubricants were oily, separated chimichurri sauce and near-liquid mint jelly.
That, plus items like "reheated-tasting" chicken parm and a salad bar worse than a "Bronx bodega buffet" are all part of a meal that costs $100 a head. Cuozzo is not amused. Then, to crown the experience, as the critic recounts with horror, he witnesses two managers "attempt to 'clean' the floor by dragging wet paper towels across it with their feet." Needless to say, he awards no stars.