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2021-05-28
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We had a steak farewell with two veteran colleagues, and at the same time we welcomed a new colleague back on board. The rich mushroom soup was a very nice starter, it’s like having the authentic purée of a bunch of mushrooms. Then here came our US 60-day dry aged porterhouse T-bone. It’s biggggg and thickkkk. We had it medium rare and it was so tender. The meat tasted all good- not too overwhelming and not too underwhelming. It’s refreshing to touch up with the herb butter and Cafe de Paris red
Then here came our US 60-day dry aged porterhouse T-bone. It’s biggggg and thickkkk. We had it medium rare and it was so tender. The meat tasted all good- not too overwhelming and not too underwhelming. It’s refreshing to touch up with the herb butter and Cafe de Paris red wine sauce. We were also served with two types of mustard sauces and a horseradish sauce.
The grilled whole garlic and veggies side-dish were sweet, I tried a piece of broccoli and bell pepper. The fries were really crispy and I kind of prefer the fries more. Overall, the restaurant has a very nice interior design and the service was great.
张贴
