A lot of restaurants are all bark and no bite. They are full of too much hype and not enough flavor. From food trucks to hole in the walls to 5 star establishments, I'm here to answer the question on everyone's mind, "Is it really that good!" I am not an Iron Chef let alone a line cook. I'm just an ordinary girl who loves to eat extraordinary food.
Wednesday, July 13, 2011
Ed’s entrée was the 18oz Dry-Aged Bone-In Rib Eye and paired it with King crab legs (not pictured). The king crab legs were steamed nicely. They were perfectly plump and juicy. It was sweet and succulent, everything a King crab should be. It's served plain with no butter. Not that crab absolutely has to be dipped in butter, but butter just makes it that much sweeter. He ordered the rib eye medium rare plus, meaning a little more done than medium rare. It’s still pink in the middle but not red. The steak came out perfectly cooked and seasoned.
Posted by Margarita Vitasa at 3:46 PM