San Jose, CALB Steak was quite a treat. The filet cut was about as choice as it gets anywhere. I actually cut myself a piece using only my fork. The fat was marbled perfectly throughout the cut and cooked to perfection using a classic salt and pepper rub. The Rib Eye comes out on a unique slab that makes for a great presentation. The side dishes would be the only thing that would I wouldn't give an absolute A grade on. Don't get me wrong, they were delicious but the house potato cake didn't measure up to some of the classic Au Gratin dishes at other classic steak houses across the country. I also had a Caesar Salad that came embedded with long thin slices of anchovies. For some this would probably be a delicious and unique plating but it was too much fish for me.
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AuthorBrandon Adams is an Entrepreneur who travels around the country visiting with clients at the finest steakhouses this country has to offer. He has no background in the culinary arts. He is just a good ole' red blooded meat loving American man. Archives
October 2020
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