Press Clippings Archive – 2009

How to Select and Cook the Perfect Holiday Rib Roast
Luxist; Dec. 7, 2009
"Not only will Lobel's send you the perfect piece of meat but they have many suggestions on their Web site to help you pick and prepare the perfect roast." Read "How to Select and Cook ..."

Beef Encounters
New York Times Magazine; Dec. 6, 2009
"An 80/20 meat/fat ratio? a fifth-generation all-around meat maven, [Evan Lobel] should know." Read "Beef Encounters"

For just the two of you
The Reporter; Nov. 20, 2009
"Arguably the best butcher shop in the States, Lobel's dry ages their beef for six weeks, resulting in meltingly tender steaks." Read  "For just the two of you"

Lobel's Introduces Significantly Expanded Selection of Beef Cuts
PR Web; Nov. 18, 2009
"Gourmet meat purveyor Lobel's has added more than a dozen new cuts of the USDA Prime, Natural Prime and Wagyu beef to its virtual butcher shop, giving Lobel's one of the most extensive selections of beef on the market today." Read "Lobel's Introduces ..."

Wagyu Skirt
Wine Spectator; Nov. 15, 2009
"Wagyu became popularly known in the United States as Kobe, the Japanese city that developed animals with the highest marbling. That marbling, which contributes to the meat's legendary tenderness and flavor, is so pervasive that it is hard to know where the meat stops and the fat begins." Read "Wagyu skirt"

Stanley Lobel's Thanksgiving Turkey Tips
Everyday Food with Sandy Gluck on Martha Stewart Living Radio; Nov. 10, 2009
Stanley Lobel shared with Sandy Gluck his favorite tips for preparing a wonderful, juicy, delicious turkey for Thanksgiving. If you missed the broadcast, read Stanley's tips here. Read "Stanley Lobel's Thanksgiving Turkey Tips"

The Best Food Books of 2009
Publishers Weekly; Nov. 9, 2009
The Lobel's Meat Bible is marked as one of the top food books of 2009 by Publishers Weekly. Read "The Best Food Books of 2009"

Food Pros Answer: What's your best home cooking tip?
Prevention; Nov. 1, 2009
Stanley and Mark Lobel give a tip from Lobel's Meat Bible, on understanding meats. "Look for beef with ivory-colored marbling and a dark red hue." Read "Food Pros Answer"

Duck, Duck, Goose! (and Hens)
Fine Cooking; November 2009
"Set your holiday table with a bird of another feather." Read "Duck, Duck, Goose!"

Meat Bible from store to table
Tribune Star; Oct. 19, 2009
"The 300-plus-page no-nonsense volume walks cooks from buying meat to getting it on the table in the tastiest, most cost-efficient way. Each chapter ends with recipes for putting your new knowledge to use." Read "Meat Bible from store to table"

Why Every Man Needs a Butcher
GQ Gentlemen's Quarterly; October 2009
"A butcher shop is one of those institutions, like a good barber or a tailor, that are as much clubhouses as commercial enterprises, except you're granted membership simply by stepping through the door." Read "Why every man needs a butcher"

Two ways to spice up beef: Korean and Hawaiian
The Week; Aug. 7, 2009
"Korean-style grilled barbecued short ribs or Hawaiian-style stir-fry? Two recent books suggest fast and easy ways to give beef an exotic flourish." Read "Two ways to spice up beef"

Foodie All-Star Lineup
Westchester Magazine Eater Blog; July 13, 2009
"This pop-up butcher shop showcases its skills as passersby watch butchers trim cuts of beef for use at the stadium's two full-service restaurants through a glass window replica of Lobel's Madison Avenue location." Read "Foodie All-Star Lineup"

On our desk: 'Lobel's Meat Bible'
The Oregonian FOODday Blog; July 21, 2009
"Despite all of our vegetarians and vegans, Portland still is a meat-loving town, and this complete guide to what's in the butcher case is perfect for home cooks and backyard barbecue enthusiasts who don't know their tri-tips from their T-bones." Read "On our desk ..."

Big-League Eats
Bloomberg Markets; July 1, 2009
"I tried the sliced USDA prime, dry-aged New York Strip steak soaked in beef juices and served on a soft roll with green-and-black-olive tapenade. [The] pre-wrapped steak sandwich I sampled from a generic upper-deck stand bore no relation to the Lobel's sandwich." Read "Big-League Eats"

2 Ballpark Bites
Travel & Leisure; July 1, 2009
While at the Yankee Stadium, visit Lobel's to get a "genuine taste of the Bronx." Read "2 Ballpark Bites"

Veal scaloppine from New York's master butchers
The Week; June 26, 2009
In the Lobel's latest cookbook, Lobel's Meat Bible, identifying and choosing the best cuts of meat is utterly important. " Lobel's of New York...the art of butchering not only endures but thrives." Read "Veal scaloppine from New York's master butchers"

Bone up on a meaty subject
Houston Chronicle; June 17, 2009
"Lobel's Meat Bible is the definitive text for that man in your life who worships the best of the butcher's cuts. There are 150 recipes...[in] this cookbook from one of the most respected family of butchers in the country." Read "Bone up on a meaty subject"

How to rope a good steak
Milwaukee Wisconsin Journal Sentinel Online; June 9, 2009
"For generations dating back to the Austrian empire, the Lobel family has passed down the art of butchering from father to son." Stanley Lobel shares his thoughts on Celebrity Chef Chat. Read "How to rope a good steak"

Where's the beef?
Book Page; June 1, 2009
"Confirmed carnivores have their day, their book, chapter and verse from Stanley, Evan, Mark and David Lobel, 'America's master butchers.'" Read "Where's the beef?"

The Master Butchers of Lobel's School Us In the Art of Meat
Word Press; May 22, 2009
"Evan Lobel...Yes, this man knows his meat." Read "The Master Butchers of Lobel's School Us In the Art of Meat"

Chewing the Fat with Stanley Lobel
Zagat Buzz; May 21, 2009
"Having already illustrated that steak is still prime, we spoke to [Stanley] Lobel about why it deserves to be, and asked him to share some trade secrets and opinions on current trends." Read "Chewing the Fat with Stanley Lobel"

Purchase Resident Brings Local Flavor to New Yankee Stadium
Town Report; May, 15 2009
"'Who said hot dogs have to be the way to go?' 20-year Purchase resident Mark Lobel says...The carving station is already one of the most popular concession stands at the new ballpark, with over 1,000 sandwiches sold per game." Read "Purchase Resident Brings Local Flavor to New Yankee Stadium"

Building a Legend
Venues Today; May 1, 2009
"As past of the fresh-to-order initiative, Yankee fans can see butchers from Lobel's of New York preparing steaks through a window in the left-field concourse of the Field Level." Read "Building a Legend"

The Thrill of the Grill
Men's Fitness; May 1, 2009
Check out the Korean-Style Barbecued Short Ribs recipe from the Lobel's Meat Bible. Read "The Thrill of the Grill"

Eat Your Heart Out
Every Day with Rachael Ray; May 2009
"Great cooks share one thing: passion. The seven people you're about to meet have it in spades, each devoting his or her life to just one ingredient. From ground beef to chocolate, odds are you've got these everyday foods in your fridge and pantry—but our insiders will show you how to use them in fun, fresh ways." Read "Eat Your Heart Out"

Good eats at new ballparks

The Marietta Times; April 19, 2009
"Oh, that butcher wasn't carving just for show...[and] you don't need a ticket to the game to eat there." Read "Good eats at new ballparks"

Taste-Testing New York Baseball

The Wall Street Journal; April 19, 2009
"...Lobel's...sells prime steak sandwiches to the rest of us, who deserve great meat you can eat with one hand while pumping your fist with the other." Read "Taste-Testing New York Baseball"

Lobel's Steak Sandwich is Heaven in Your Mouth
New Stadium Insider; April 19, 2009
"The first bite of the sandwich was nearly indescribable. Envision your favorite food, favorite texture, favorite taste, favorite smell, favorite feeling, all in one bite. This is not hyperbole, it is truly the emotion we felt during this meal. Is it possible that the best food we have ever eaten comes from a concession stand in a baseball stadium?" Read "Lobel's Steak Sandwich is Heaven in Your Mouth"

User's Guide: What to Eat at Yankee Stadium

New York Magazine's Restaurant Blog; April 16, 2009
"The single best food item in the entire stadium is Lobel's USDA dry-aged sliced-steak sandwich on a house-made bun." Read "User's Guide: What to Eat at Yankee Stadium"

Yankee Stadium Brings Dining Delight to Fans

Epoch Times; April 16, 2009
"The restaurant is owned by Stanley Lobel, his two sons, and his nephew. According to Stanley, having the onsite service at the stadium is 'taking the art of butchery to a whole new level.'" Read "Yankee Stadium Brings Dining Delight to Fans"

Munchmobile Guy Goes to Yankee Stadium; April 16, 2009
"Lobel's is a legendary NYC butcher shop, and its see-through butcher shop on the food concourse is something you won't see at any other ballpark. The steak sandwich from Lobel's rocks: a fistful of fresh, juicy, high-end meat, on good bread, with an olive spread that adds the perfect seasoning touch." Read "Munchmobile Guy Goes to Yankee Stadium"

Guide to Yankee Stadium

Times Herald-Record; April 15, 2009
"A full butcher carving station where fans can take home prepackaged filet mignon and prime beef that is kept refrigerated in the Yankees team's store on the field level." Read "Guide to Yankee Stadium"

First Look at the New Yankees Stadium Food
Serious Eats; April 15, 2009
"...this is really the magic of Yankees concession land. Lobel's, the institutional New York butcher shop, has a carving station with rotating meat sandwiches ($15). Today it was USDA prime strip steak, but they'll also have filet mignon and prime rib at future games. It came slathered with an olive spread—so much yes—on a warm, doughy bun." Read "First Look at the New Yankees Stadium Food"

In New York, what's old is new again
Naples Daily News; April 11, 2009
"New York City's new baseball fields are fond remembrances of the old ballparks of the past." Read "In New York, what's old is new again"

History's new home: New stadium mixes classic touches, modern luxury
New York Post: April 5, 2009
"On your first journey to the new Yankee Stadium, make sure you don't stumble. It would be easy to lose your balance as you walk with head raised and jaw dropped, gazing at the team's new palace like a tourist in Times Square." Read "History's new home: New stadium mixes classic touches, modern luxury"

Yankee Stadium: Food, shopping and baseball, too
Associated Press; April 4, 2009
"An amused crowd watched through glass behind third base, finding it hard to believe a butcher from Lobel's was carving a huge rack of ribs. " Read "Yankee Stadium: Food, shopping and baseball, too"

Not Nouvelle, Not Nedick's, Chow for Now
The New York Times; April 3, 2009
"Even the bleacher creatures at the new Yankee Stadium will be able to get steak sandwiches from a premium butcher." Read "Not Nouvelle, Not Nedick's, Chow for Now"

Leg of lamb makes a deliciously simple holiday dinner
Garden City News; April 3, 2009
"Easter is a perfect time to take advantage of the availability of spring lamb, for a festive, gourmand's dinner that tastes heavenly yet is easy to prepare. " Read "Leg of lamb makes a deliciously simple holiday dinner"

Triumphs in the Past Lane
Food Arts; April 1, 2009
"A group of top New York City chefs shower culinary gold at a series of artfully tweaked, history rekindling feasts." Read "Triumphs in the Past Lane"

The Most Underrated Cut of Beef: Full of flavor and juice, prime rib deserves another look
Men's Journal; March 2009
"Here's a question every meat-loving man should ask himself: Do I know what prime rib is?" Read "The Most Underrated Cut of Beef: Full of flavor and juice, prime rib deserves another look"


Press Clipping Archives | 2011 | 2010 | 2009 | 2008 |