Okay, so, just to get this out of the way, this is not a BBQ joint, but one single experience made me believe it deserved the attention of Pitmasters on AR.
This is a $50-$70+ per person restaurant where a reservation is pretty much a must, unless you're very lucky, but a same day reservation is pretty easy to get. As far as restaurants go, this was in my top 3 dining experiences ever. The food is exquisite, the staff were flawless, the chef even came out to our table to check on how things were going. They have a monthly Taster Menu, which is a 6 course meal where each bite is crafted to compliment the previous bite and prepare you for the next tasty journey that awaits you.
The reason I felt is belongs here, is when I ordered Tenderloin Braciole, they asked how I wanted it cooked. Being that I am a graduate of Meathead's BBQ 101, I always reply "med-rare." The waiter nodded and replied that was possible, but that the chef PREFERRED a specific temperature as opposed to standard labellings. As soon as I was able to pick my jaw up from the table I stammered "130F" and had the most delightful Tenderloin Braciole cooked perfectly to 130F. It was such a treat to dine in a place that treats food temperature with the same importance as I have come to since scouring the pages of AR.
This is a $50-$70+ per person restaurant where a reservation is pretty much a must, unless you're very lucky, but a same day reservation is pretty easy to get. As far as restaurants go, this was in my top 3 dining experiences ever. The food is exquisite, the staff were flawless, the chef even came out to our table to check on how things were going. They have a monthly Taster Menu, which is a 6 course meal where each bite is crafted to compliment the previous bite and prepare you for the next tasty journey that awaits you.
The reason I felt is belongs here, is when I ordered Tenderloin Braciole, they asked how I wanted it cooked. Being that I am a graduate of Meathead's BBQ 101, I always reply "med-rare." The waiter nodded and replied that was possible, but that the chef PREFERRED a specific temperature as opposed to standard labellings. As soon as I was able to pick my jaw up from the table I stammered "130F" and had the most delightful Tenderloin Braciole cooked perfectly to 130F. It was such a treat to dine in a place that treats food temperature with the same importance as I have come to since scouring the pages of AR.
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