"The mutton chop is why Keens has existed since 1885. A single saddle chop, dry-aged, broiled under high heat until the fat cap caramelizes. It is served on a pewter plate with a baked potato. That is the entire menu."
— Expert, 99/100 credibilityExpert Reviews
"The mutton chop is why Keens has existed since 1885. A single saddle chop, dry-aged, broiled under high heat until the fat cap caramelizes. It is served on a pewter plate with a baked potato. That is the entire menu."
"72 ounces of beef on a bone. The chop is carved at tableside. The flavor is intense — lamb fat has a more complex fatty profile than beef. This is a historical artifact that happens to be edible."