On May 7, 8:32*am, Sqwertz <swe...@cluemail.compst> wrote:
> Dimitri wrote:
> > In England, a large cut of beef (50 to 100 pounds, depending on the size
> > of the animal) usually consisting of a double SIRLOIN. A baron of beef
> > is generally roasted only for traditional or ceremonial occasions. In
> > France, a baron refers to the saddle and two legs of lamb or mutton.
> > © Copyright Barron's Educational Services
> In Pittsburgh, PA back in the 60-70's we had a restaurant called Johnny
> Garneau's that had a baron of beef on the smorgasbord every night. *(For
> those paying attention, yes - that's an English cut of beef on a Sweedish
> buffet in a French-sounding restaurant)
> The chef at the carving station used what appeared to be at least 20"
> granton slicer and cut to order rare, medium, or well done any thickness
> and quantity you wanted. *I'd bet they went through at least two of these
> on weekend nights. *They also had a whole ham at the carving station, and
> plenty of other hot entrees.
> It was the best buffet I can remember. *I must have eaten there at least
> 25 times over the years. *I would love to go back in time and visit that
> restaurant again knowing about and appreciating food as much as I do know..
> * I was probably only 14 years old the last time I ate there ~1980 or so.
> Any other Pittsbuggers remember they place? *There was at least 3 of them
> "Johnny Garneau's Golden Spike": Monreoville, North Hills, 6th Street
> (crossposted from AFB)
I remember the Golden Spike on 6th street. I ate there a couple of
times, great food.