Dry aged bison ribeye seasoned with Montreal spice. All connective tissue removed and glued back together. Potato muille Feuille confit in smoked beef fat and caramelized. Potato horseradish foam. Sauce au poivre. Homage to the classic steak house.
by ZealousidealGiraffe1
5 Comments
looks tasty but i think the top half of the plate looks bare. i think it would benefit from going in a line through the centre, rather than off to one side.
Too many round shapes. More variety in composition and textures would improve this.
I love it, but it needs contrast.
I actually love this concept and the composition of the plate. I think it takes a classic steak plate that is sold in a million unoriginal forms by a million restaurants and reduces it to stark simplicity. I like that everything on the plate is similar in shape, I think it urges the diner to treat each component with equal respect instead of the usual “steak is the star, everything else is there to fill out the plate and support the steak.” I think it sounds delicious and is an elegant fuck you to the mediocre steak houses of america
Its simplistic, but evokes feeling prior to eating it. I love it.