I started the Coach4aday blog in 2014 and have done daily posts on one topic for each year. In 2014 my daily posts were on the “Beer of the Day”, 2015 it was “A Friend of a Friend”, 2016 I wrote about “North Carolina”, and in 2017 it was “Colleges and Universities”.
The one consistent piece of feedback I have received with this blog is the 2015 series on “A Friend of a Friend”. Readers and blog followers said please bring it back. The stats also back that up with the number of views each of those posts received.
So in 2018 two things will happen with the Coach4aday blog; One I plan to collaborate with a friend named John Rancke and revisit some of those 2015 “A Friend of a Friend” posts and do some new ones with a slightly different twist. I will write the post on odd numbered days of the week and John does the even numbered days each month.
In addition John and I will write about things we both are interested which will include basketball, food, people, music, our granddaughters, and great stories.
If you want to follow the blog via email go to the bottom right of the post and click the follow button.
My twitter handle is @coach4aday2 if you want to follow the blog that way.
John’s twitter handle is @JohnRancke if you want to reach out to him.
January 30, 2018 Keens Steak House-NYC
I must confess that I have never eaten as well as I did during the time I was involved with the Carolina Basketball Program. Every road trip was an adventure in fine dining and deluxe accommodations. We stayed at the Tanglewood Resort west of Winston when we were playing in the ACC tourney in Greensboro. Trips to Charlottesville meant overnight at the Boars Head Inn. Maryland trips meant The Watergate Hotel (yes,the same Watergate that became a household word in the mid 70’s). The break-in occurred just before we arrived. Flying out of the small Raleigh Durham Airport after an early practice meant a stopover at the Angus Barn for dinner before the flight. Filets all the way around with shrimp cocktails for all!!
But when we went to New York, the dining venue was kicked up a notch. It was always that old steakhouse on 36th street down near Madison Square Garden. Opened in 1885, Keens Steakhouse was the name and was and is known world-wide as having the world’s best Mutton Chop.
It also had the most amazing steaks I’ve ever eaten. I will say the Porchini rubbed rib-eye at the Capitol Grill in Philadelphia comes close to Number 1. But Keens is just at another level.
Keens is set in the old Herald Square Theater District and is the last remaining landmark of that time in New York City. Keens started out as a part of the Lambs Club which was a famous literary and theater that had its origins in London. Albert Keen was the manager of the Lambs Club. In 1885, Albert Keen opened Keens Chophouse and its popularity by the actors of the neighboring Garrick Theater grew. Every night actors in full costume and makeup would slip into Keens for a quick pick me up between scenes.
The famous English actress, the lovely Miss Lillie Lang try (introduced to us living today in the movie The Life and Times of Judge Roy Bean) took Keens to court for denying her access to the male only establishment. She won her argument and opened the door for women. Where Paul Newman portraying Judge Roy Bean fits into this timeline I have no idea.
The ceiling in Keens is the home of the World’s largest collection of Churchwarden pipes in the world. The thin stemmed pipe was too fragile to carry around in a pocket or saddlebag so it was stored at the various establishments in England since its origin in the 17th century The tradition of pipe smoking began at Keens in the early 20th century. Pipe smoking was thought to cure the “evil Homourse of the brain.
Keens would order 50,000 pipes every 3 years from The Netherlands and they were maintained by Keen’s Pipe warden and his crew of Pipe boys. Each pipe was registered for an individual patron.
Membership at Keens included George M Cohan, Babe Ruth, John Barrymore, Douglas MacArthur, Adlai Stevenson, J,P, Morgan, Buffalo Bill Cody, and Will Rogers. At last check it did not include Coachh4aday bloggers Dan Kenney and John Rancke
Keens will store filet mignon, lamb racks, and prime rib alongside the short loins and strip loins (which are aged for three weeks onsite) in their dry aging room. The room holds about 20,000 pounds of meat, more in the winter and less in the summer. That’s 10 tons of beef stored on site!!
A T-Bone Steak from Keens.
Keens also has over 300 different labels of scotch. The largest selection in Manhattan.
Always ask for your cheesecake to be served at room temperature. Otherwise you’re eating just a frozen mess. You should be able to cut through your cheesecake with no pressure on your fork.
Another little thing to try is to ask for a little bowl of honey whenever you order a steak no matter where it is. Use it as a dipping sauce for your steak. Not much, just a smidgen! Old training table habits are hard to break!
I know Peter Luger is the hot spot but sometimes you just gotta go old school and step back into history.
Located 2 blocks north of the Empire State Building and a couple of blocks east of the Garden.
You will think about Keens every time you walk into Outback when you return from New York. I promise.