Bryan Flannery

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Bryan Flannery

Post  Bill Tex Landreth on Mon Jan 19, 2009 11:40 pm

OK, I'll be the first to state the obvious.

Until proven wrong, Flannery represents the finest beef, as well as other critters in the country. Best service bar none.
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Re: Bryan Flannery

Post  Zachary L A N G on Tue Jan 20, 2009 12:22 am

And we can all thank Jeff Leve for knowing about it!!!!! Sleep Sleep Sleep
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Re: Bryan Flannery

Post  Bill Tex Landreth on Tue Jan 20, 2009 12:28 am

For mentioning that name, you are on double secret probation.
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Re: Bryan Flannery

Post  Justin Wells on Tue Jan 20, 2009 12:37 am

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Last edited by Justin Wells on Fri Jan 23, 2009 9:09 am; edited 1 time in total
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Re: Bryan Flannery

Post  Bill Tex Landreth on Tue Jan 20, 2009 12:41 am

Tru dat.
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Re: Bryan Flannery

Post  Cris Whetstone on Tue Jan 20, 2009 12:42 am

I had my first sit down Flannery experience last night. Was a very nice New York, ultra tender, cut like butter. I liked it a lot but flavor-wise it didn't wow me. I enjoyed it a lot but honestly I had hoped for more.
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Re: Bryan Flannery

Post  Justin Wells on Tue Jan 20, 2009 12:54 am

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Last edited by Justin Wells on Fri Jan 23, 2009 9:09 am; edited 1 time in total
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Re: Bryan Flannery

Post  Mark.Ricca on Tue Jan 20, 2009 1:21 am

Didn't Michel Abood do something like that and post on it in Squires' BB?
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Re: Bryan Flannery

Post  Michael Bowden on Tue Jan 20, 2009 1:42 am

I'm in for any form of beef tasting. Ive only had Lobels once....it was good but not earth shattering. I would welcome another shot at it.
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Re: Bryan Flannery

Post  Justin Wells on Tue Jan 20, 2009 1:57 am

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Re: Bryan Flannery

Post  Rick Smith on Tue Jan 20, 2009 2:50 am

I've yet to make the Flannery's plunge, but have had Lobel's on multiple occasions. Their hanger steak is as good as any I have had (probably better) and realistically priced!

I prefer to just go to their shop on the Upper East Side anyway.
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Re: Bryan Flannery

Post  Michael Bowden on Tue Jan 20, 2009 4:04 am

Justin Wells wrote:Anytime any of you feels like flying to Seattle, I'll make it happen.

How about you come to Dallas.....I can make it there quite easily.
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Re: Bryan Flannery

Post  LeahAmir on Tue Jan 20, 2009 4:54 am

You guys make me hungry every time you talk about Flannery steaks. I think I will put an order in for some tasty steaks this weekend. Very Happy
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Re: Bryan Flannery

Post  Justin Wells on Tue Jan 20, 2009 5:11 am

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Re: Bryan Flannery

Post  Bill Tex Landreth on Tue Jan 20, 2009 2:17 pm

A true steak off would be awesome.

To answer JW, I like the 52 day for the rib cap and porterhouse.
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Re: Bryan Flannery

Post  Michael Bowden on Wed Jan 21, 2009 4:48 pm

Bill Tex Landreth wrote:A true steak off would be awesome.

To answer JW, I like the 52 day for the rib cap and porterhouse.

That 52 day porterhouse that I had from you was stunning....a great piece of meat.
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Re: Bryan Flannery

Post  Bill Tex Landreth on Wed Jan 21, 2009 4:50 pm

Based on what Bryan has available to send us for Flannery Fest II, I would like to serve 52 day rib caps and porters again.

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Re: Bryan Flannery

Post  Justin Wells on Wed Jan 21, 2009 5:30 pm

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Re: Bryan Flannery

Post  Todd F r e n c h on Wed Jan 21, 2009 5:32 pm

Justin Wells wrote:
Bill Tex Landreth wrote:Based on what Bryan has available to send us for Flannery Fest II, I would like to serve 52 day rib caps and porters again.

I will allow that. Wink
Yeah, like you're going...
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Re: Bryan Flannery

Post  Justin Wells on Wed Jan 21, 2009 5:38 pm

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Re: Bryan Flannery

Post  C. Fu on Wed Jan 21, 2009 5:45 pm

Cris Whetstone wrote:I had my first sit down Flannery experience last night. Was a very nice New York, ultra tender, cut like butter. I liked it a lot but flavor-wise it didn't wow me. I enjoyed it a lot but honestly I had hoped for more.

maybe it's cause you like vegetables wuss! LEAVE THIS FORUM!
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Re: Bryan Flannery

Post  Michael Bowden on Wed Jan 21, 2009 5:45 pm

Bill Tex Landreth wrote:Based on what Bryan has available to send us for Flannery Fest II, I would like to serve 52 day rib caps and porters again.

Well there is plenty of time for him to age something up......
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the only "disappointing" Flannery

Post  J. Pfohl on Fri Jan 23, 2009 10:00 am

I've had is the 30 day aged stuff. I thought it was great, UNTIL I had the 45 day. I find it consistently very very very very good. I don't mind longer as well but 45d seems to be the "Sweet spot" for what I order (ribeyes, NY strips, hangers).
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Re: Bryan Flannery

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