Eating Out - Ribs

Reporter: Anthony Peridis

Hurricane’s Grill Bar & Restaurant

To celebrate American Independence Day on the 4th July, don’t just set off fire crackers and crank up Bruce Springsteen, do it in style at Hurricane’s Grill & Bar Restaurant in Darling Harbour.

Strictly speaking it’s not ‘Born in the USA,’ but Hurricane’s Grill serves up a mean rack of ribs, so who’s going to be picky when the food is this good?

Try it out for yourself with starters like the barbecue chicken wings basted and char-grilled.

After easing into your meal it’s time to upsize with a junior 400gram T-bone; or if you’ve got an enormous hunger, try tackling the kilo of Goliath T-bone. Although this is the thickest, juiciest steak you will ever lay eyes on, even T-Rex himself would find this challenge hard to swallow! Move from beef to chicken with the whole, yes, whole, barbecue chicken that’s grilled in a tangy barbecue sauce.

Or just tie on the bib, and bring on the ribs. These ribs are delish and marinated in a secret sauce. Gobble down your lean, tender pork ribs, or dig into the succulent lamb ribs. If you’re testing the water go for the half rack, but if you’re a seasoned pro – don’t hold back – the full rack of ribs is calling your name!

Celebrate Independence Day,Yankee style by digging in at Hurricane’s Grill in Darling Harbour.

Prices correct as at 04/07/09

Chophouse

When you’re after a mammoth meat feast, you’re going to want a suitable restaurant, and with a place called Chophouse you can’t go far wrong.

Chophouse in the city is a sight to behold. Not only is the food all about meat, but the layout of the restaurant with giant ribs that rise up to the ceiling and a chandelier made of bones, is somehow both macabre and charming.

Once you’ve checked out the restaurant, it’s time to give the menu the once-over. The Chophouse is basically a contemporary New York style steakhouse that shows off Australia’s produce.

For entrée, start with the carpaccio of dry aged angus tenderloin with all the condiments; then let out your belt and move onto mains.

There’s the delicious crumbed pork chop with sage, hazelnut, and apple sauce; or if you’ve got a hankering for lamb try the double lamb chops with mint jelly. To continue the rib theme, you can’t go past the glazed beef short rib with house-made barbecue sauce; or for the works, go for the roast dinner. This has all the trimmings and you won’t be leaving hungry.

If you do have a tiny bit of room left, fill it up with the pear tart tatin with gingerbread ice-cream.

For a fantastic meaty meal in a wonderful atmosphere get to the Chophouse chop-chop!

Prices correct as at 04/07/09