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2012-05-13
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The Steak House. The one and only, with proper Charcoal Grill and Premium Steak cuts and Dry Aging..French Quercy Rack of Lamb. 16Oz - $680This was recommended by a foodie friend, and it was truly exceptional indeed, after being cooked well on the charcoal bed. The portion seemed bigger than the size suggested. ~ 8/10.Dry Aged for 24 Days, Cold Smoked, USDA Prime Porterhouse 20Oz, Medium Rare - $1080It’s not often when you see a properly Dry Aged and Cold Smoked combination. The
The Steak House. The one and only, with proper Charcoal Grill and Premium Steak cuts and Dry Aging..
French Quercy Rack of Lamb. 16Oz - $680This was recommended by a foodie friend, and it was truly exceptional indeed, after being cooked well on the charcoal bed. The portion seemed bigger than the size suggested. ~ 8/10
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Dry Aged for 24 Days, Cold Smoked, USDA Prime Porterhouse 20Oz, Medium Rare - $1080It’s not often when you see a properly Dry Aged and Cold Smoked combination. The charcoal grill already imparts some smokiness onto the steak but prior to that it has carried some cold smoked aroma. Double smoked meat, interesting indeed. Considering the massive size of this slab of meat, the price is reasonable. Properly charred with beef and grilling flavours. Great in all aspects. ~ 9/10
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Lobster Truffled Macaroni – $90Reasonably priced, this was cooked perfectly with a lot of condensed lobster taste with some truffle paste taste. The pasta of Macaroni was done good enough. A Must Order here. ~ 8/10
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