Meat

I like meat.  A lot.  Beef is my favorite, pork is good, chicken and turkey are okay.  Beef is the best.  With beef and pork as my two favorite meats, it is no surprise that I like barbecue.  Ribs, brisket and pulled pork dominate my barbecue diet.  But surprisingly enough, the meat I long for the most is not barbecue.  It's prime rib.  Not from anywhere.  Most restaurant prime rib is nothing more that roast beef. 

I long for the prime rib served by Antoine's on the Boulevard.  Antoine's was once a restaurant in downtown Kansas City located on Southwest Boulevard.  It was one of those memorable places that couldn't be compared to any other.  The owner was the cook and usually made his way from table to table speaking with his customers during the meal.  After the main course was completed, a halved watermelon would be delivered filled with fruit balls floating in 7-Up.  The fruit balls had been soaked in the remnants of gin, rum or other liquor bottles.  Once the bill was paid, Antoine would hand deliver roses to the ladies and suckers to the men.  Antoine knew how to take care of his customers.

Antoine's on the Boulevard served boiled shrimp.  All you could eat.  They brought it to the table in a Tonka dump truck.  Due to the relative chronological proximity to my employment at Red Lobster, I didn't like shrimp that much at that time.  I never ate it there, but those who did raved about the flavor.  They also served lasagna and other Italian dishes.  I have no idea what they tasted like.

Antoine's on the Boulevard served prime rib.  It was good.  That is an understatement.  It was better than any prime rib I have had before or since.  Antoine served it up every weekend for about $10 a person.  Usually the portion size was around 16 ounces.  On a good night, Antoine became generous and the portion size was that of a small roast.  Maybe a medium size roast.  But the size wasn't the reason I craved it.  It was the flavor.  I have no idea how Antoine seasoned his prime rib, but it was delicious and unique.  The cut was always extremely tender and immensely flavorful.

Antoine's on the Boulevard closed when Antoine decided to retire.  I was shocked that nobody continued the business.  He had a loyal following.  Every night, he had a waiting line of an hour or more.  No, not a line, a waiting mob.  There wasn't a lobby.  People would wait anywhere in the restaurant they could find enough space to stand.  It was not uncommon to have somebody stand next to your table as they waited on your table.  You would think that somebody would have stepped up to serve that demand for prime rib and shrimp.

My search for a good cut of prime rib has been fruitless.  There was one close call in Nebraska.  We were visiting Terri's side of the family in Hampton, and were treated to a meal at a place called Chances 'R'.  I had the prime rib.  We were in prime beef country.  It had to be good.  And it was.  It was the closest I have experience to Antoine's on the Boulevard.  But not quite there.  Chances 'R' gets an honorable mention. Antoine's on the Boulevard closed over 20 years ago.  I still crave that meat.