Published on November 24, 2015

6 Hearty Mains to Warm You This Winter

Winter eating is all about snuggling up to a big plate of something that’s as cozy as you are (or want to be!) Our advice: save the salads and crudite for warmer days. Just as the wind and rain demand our chunkiest sweaters and heaviest boots, so too do they require properly fortifying meals. Here are a few choice options for the meaty main courses that’ll keep you warm all winter long.

6 Meaty Mains to Warm Up Winter

BOWERY MEAT COMPANY - Côte de Boeuf (New York)

38 ounces of tender, top-grade beef served alongside savory Parisian potatoes and topped with fresh salsa verde.

BowerMeatCompany_Cote_deBoeuf

Bowery Meat Company delivers a unique take on the traditional steakhouse, serving modern meat dishes as well as old-school Italian-American classics. The restaurant’s inviting, retro vibe comes courtesy of sleek wood finishings and geometric designs. An extensive list of wine, spirits and beer are on available to complement the hearty fare.

BRINDILLE - Rib of Beef (Chicago)

Perfectly paired with a tarte tatin of artichokes, potatoes and gruyere, a drizzle of marbled olive oil, a touch of bearnaise, and an aromatic sauce of red wine, marrow and thyme.

Brindille rib of beef

Offering authentic French fare and a sophisticated setting complete with crisp white linens, Brindille gives a nod to classic Parisian bistros. The wine list features selections from all over France, ideal for enjoying alongside rich dishes like lamb saddle and roasted squab.

CAULFIELD’S BAR AND DINING ROOM - Roasted Chicken (Los Angeles)

Juicy roasted chicken with mascarpone whipped potatoes, wax beans and brussels sprouts, this one’s just like tucking in with your favorite warm blanket.

Caulfield's chicken

Located on the first floor of the SIXTY Hotel in Beverly Hills, Caulfield's Bar and Dining Room is a glamorous, vintage-style dining destination. Serving Mediterranean-influenced American cuisine, this critically-acclaimed hotspot offers guests expertly crafted, market-driven fare and handcrafted cocktails.

FRASCATI  - Maple Leaf Duck Breast (San Francisco)

Melt-in-your-mouth moist and served atop crispy duck confit hash, mache-roasted grape salad, fennel and huckleberry jus.

Frascati_Duck_II

Frascati serves up seasonal California-Mediterranean cuisine in Russian Hill. A curated, eclectic wine list accompanies the ever-changing menu, which features hearty pastas and meat dishes as well as homemade ice creams and desserts.

RURAL SOCIETY - Mixto Asado (Washington D.C.)

A hearty selection of housemade sausages with charred scallions — the perfect savory, salty plate to pair with an invigorating local brew.

Rural Society mixto asado

Amidst the decor of warm leather and dark wood, Rural Society is Chef Jose Garces’ take on an Argentine steakhouse, offering an array of grilled meats and seafood, Argentinian-influenced pizzas, pastas and lots of cocktails.

VERNICK - Organic Roasted Amish Chicken  (Philadelphia)

A succulent whole or half organic Amish chicken, roasted with fresh lemon and herb jus. Be sure to grab some extra bread for sopping up all that heavenly sauce.

Vernick_chicken

From inside a revamped Rittenhouse brownstone — the site of a former bookstore — Vernick delivers hearty New American food in its tasty large and small plates. The drink list spotlights classic and seasonal cocktails, as well as  a curated selection of international wines.

Just open up the Reserve app, and place a request to try some of these meaty main courses this week!

Happy dining,
The Reserve Editorial Team

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