The best steak I ever had was part of a 12-course menu. It was a finger-size portion of A5 wagyu cooked to a perfect rare, with a huitlacoche-butter sauce.
And then the pastry chef sent us out five full-size dessert courses because it was a slow night, my wife was also a pastry chef, and the guy wanted her opinion on some dishes he had planned for future menus. Each one was delicious in ways I still struggle to describe but the restaurant staff almost had to roll us out of there Willy Wonka-style afterwards…
The best steak I ever had was part of a 12-course menu. It was a finger-size portion of A5 wagyu cooked to a perfect rare, with a huitlacoche-butter sauce.
And then the pastry chef sent us out five full-size dessert courses because it was a slow night, my wife was also a pastry chef, and the guy wanted her opinion on some dishes he had planned for future menus. Each one was delicious in ways I still struggle to describe but the restaurant staff almost had to roll us out of there Willy Wonka-style afterwards…