Seared Ribeye with arugula salad and Plantains

Tags

dinner, healthy, low carb, paleo, plantains, ribeye, Steak

I have become a HUGE fan of steak. I have always liked steaks but before Paleo didn’t really have a method for preparing it. Once I figured out my method, I ventured out into all the different steak house cuts that known to be expensive when dining out, but making at home saves tons of money and really allows you to do just about whatever you like with it.

While dining out the other day at a steakhouse with BR, a woman at a table seated next to us ordered a filet mignon and asked for it to be cooked “super well done”. While everyone is entitled to their preferred temperatures, choosing a filet mignon at a restaurant and having the chef cook every ounce of moisture out of it, is a total waste of good meat and good money! Want a well done steak? No Problem- make one at home!

BR and I prefer our steaks medium. So, if you are going to make this recipe and you like your steaks a little more done, just leave the steaks in the oven for a little longer.

For this particular dinner, i had taken these ribeyes out of the freezer and had a green plantain. I had just run out of sweet potatoes and brussels sprouts. Then i remembered, my CSA dropped off a beautiful bag of arugula. Arugula can be very bitter, so i always dress it in an acidic dressing to balance out the bitterness.

Ingredients: for 2

2  6-8 oz rib eyes

1 TBSP of your favorite steak seasoning (i use a blend of salt, garlic, onion, and cayenne pepper)

1 tsp oil

Method:

Preheat oven to 450*.

Season ribeye on both sides.

Heat an 8 or 9 inch cast iron skillet or heavy bottom frying pan with oil over a medium high heat for about 2 minutes.

Once the pan is screaming hot, carefully add the two ribeyes and allow them to cook undisturbed for 6 minutes. After 6 minutes is up, turn over and allow to cook for 3 minutes.

transfer the pan to the oven and cook for 10 minutes. (if you want it well done, leave it in the oven for 15 minutes). Once the pan is removed from the oven, allow to rest undisturbed for 10 minutes.

Serve atop an arugula salad. I dressed my salad with lemon juice and a touch of olive oil.

And a side of plantains!

P.S.

PALEO!

 

Pan Seared Steak

Tags

paleo, Steak

Since starting the Paleo journey, I have developed a fondness for a killer homemade steak. I have discovered different cuts of meat. Some I love, some I wish I never bought. But when I have a winner, its a damn good night. 

The Pat La Frieda cuts of Eye of Round were surprisingly delicious and came at a hell of a deal.

Getting a good steak is great, but overcooking steak is a crime. And a waste of some possibly wonderful texture.

What you will need:

heavy bottom skillet or frying pan

eye of round, about 1.5 inches thick

butter or oil

steak seasoning

Start by seasoning your steak. I stick to salt and pepper and sometimes add a sprinkle of onion and garlic powder.

Preheat the oven to 450*.

Heat a heavy bottom skillet over a medium high flame. Add a tablespoon of butter or oil and allow the pan to heat for about 1 minute or 2. If you add a drop of water to the pan and it sizzles, its ready. Gently add the steak(s) to the pan. Set a time for 6 minutes. Let the steak cook, undisturbed. At the end of the 6 minutes, flip the steak over and allow to cook for 6 additional minutes undisturbed.

Finally, transfer the entire skillet into the oven and allow to cook for 5-10 minutes, depending on how well you like your steak. I like my steak medium so i allow it to cook in the oven for 5 minutes.  When the steak comes out of the oven, allow it to rest for 10 minutes. This will allow the steak to redistribute its juices and be absolute perfection when you are ready to cut in!

The steak had a good amount of fat on it so it was juicy and delicious. A leaner steak will require less cooking, otherwise it will taste like leather. Also, a thinner steak will require shorter cooking times but this is our favorite way to prepare steaks!

Go forth and Eat steak!!!! 🙂

Skirt Steak with Chimichurri sauce

Tags

carrots, chimichurri, CSA, potato, potatoes, skirt steak, Steak, thyme

So, not that it’s a huge secret or anything but I have been holding out on you. In the beginning of the summer, I signed up with my first ever CSA. For those that are not familiar, CSA stands for Community Shared Agriculture. The CSA provides farm fresh vegetables on a weekly basis. The one I joined is located in my neighborhood, is affordable AND they deliver! I am in heaven! BR? Not so much.

The contents are always different (except that one time I got kale for 5 weeks straight) and it really inspires my creativity in the kitchen. On this one particular occasion, the weekly newsletter came in with a list of what would likely be added to the CSA.

– carrots

– red potatoes

– english thyme

– kale

– cremini mushrooms

Along with the list of ingredients, the company suggests ways to get the most out of the CSA. They suggested saving the tops of the carrots and using them in a salad.

But I had steak on the menu for that evening and wanted to try my hand at a chimichurri sauce. So instead of the traditional parsley, I used the tops of the carrots. Here is my chimichurri:

– the tops of 1 bunch of carrots, finely chopped

– 2 cloves of garlic, minced

– 2 sprigs of english thyme,

– 1/8 tsp crushed red pepper flakes

– 3 Tbsp extra virgin olive oil

– salt to taste

Combine and set aside. The longer it sits, the more aromatic and flavorful it gets.

Meanwhile, I washed the potatoes and sliced them thinly. Then I sauteed some crushed garlic in butter and tossed in the sliced potatoes with the english thyme.

Slicing the potatoes thin allowed them to cook faster and get a nice buttery coating of garlic and lemony thyme.

While the potatoes were cooking, I seared some skirt steaks (seasoned with salt and pepper) on a grill pan for 6 minutes over a medium high flame.

After the first 6 minutes, I flipped the steak and transferred it to a 425* oven for 10 minutes.  When the steak reached my desired temperature (medium rare), I removed it from the oven and let it rest for 10 minutes.

When I was ready to serve, I plopped a big spoonful of the carrot top chimichurri sauce onto the steaks alongside the sauteed herbed potatoes and an arugula salad.

The chimichurri was a great addition to the steak and we liked it so much we put it on everything that we ate for the next 3 consecutive days.

And just an FYI, its heavy on the garlic. I highly recommend feeding it to all in attendance so no one notices the garlic breath.

One Year

Tags

Restaurant Review, Steak

One Year.

On August 18, 2012, I stood outside of the movie theatre in Union Square, Manhattan waiting for him. We agreed to meet at 8pm to catch a movie. We were friends at the office so I wasn’t completely nervous but this was obviously a date. A risky date since if it didn’t work out well, the odds of our friendship lasting would be slim… and then the whole working together thing.

As I stood in front of the theatre, I saw him approaching. He was dressed casually with crisply ironed khakis, a denim shirt with just a bit of white t-shirt showing. He walked  so confidently; it made my stomach flutter.  He oozed confidence and coolness… and I stammered and blabbered on nervously.

The date went really well, despite my obvious nerves and as he leaned in to kiss me goodnight on my cheek, he asked when he could take me out again. What followed were a series of amazing dates with a man that truly makes my heart skip a beat. And, here we are, 1 year later – happy and in love. 

To celebrate our first year together, we went to a local family-run steak house, De Stefano’s in Williamsburg. The owner, John, is a wonderful man and has always taken great care of my family. Spending this special occasion here was intimate and low key, but also delicious. (I apologize in advance for the not-so-good pics. I used my cell phone with a low battery)

I started the evening with a glass of sangria. It was a little on the weak side, and that’s coming from a lightweight.

We both started with soup as an appetizer. BR had the French Onion Soup that was loaded with cheese and onions. He is normally not a soup guy so I was surprised when he ordered this. Might have to start adding soups to our weekly dinners since I now have proof that he eats it.

My soup was highly recommended by the owner. The soup of the day. Cream of potato and bacon. An extremely delicious, but SO HEAVY soup. The soup was more like the texture of soupy mashed potatoes rather then the smooth and velvety soup I was expecting. Hell, I was expecting soup and this wasn’t soup. I cant knock it because I devoured it in all its bacony, cheesy (oh yeah, there was CHEESE too!) glory!

Ever the opportunist, BR seized the moment to try the veal chop. I gotta be honest, I have been to several steak houses in my lifetime, and I have never tried anything other than steak (and that one time I had fish). I admire BR for that. Also, I get to try it without forgoing my beloved ribeyes. The veal chop was a behemoth! A giant bone-in chop, cooked to a perfect medium and topped with bacon and mushrooms. A man’s meal if I ever saw one! It was divine.

 

I went the more traditional route. Filet mignon in a red wine reduction with whipped garlic mashed potatoes and sauteed string beans. The filet mignon was cooked a perfect medium and was quite big for an 8 oz filet. My sides did not disappoint either!

When the dessert menu came around, the waitress told me they were out of cheesecake… but I guess that was just to set up the awesome surprise. They presented us with a slice of creamy cheese cake with a sweet message written on the plate.

What a wonderful first anniversary! We had a wonderful dinner and exchanged gifts. I am the proud new owner of a shiny ipod. A much needed gift! Looking forward to many more years and steak dinners

Restaurant Week: Gotham Grill

Tags

chocolate, lunch, NYC, Restaurant Review, sea bass, Steak

Last Friday, my mother, BR and I decided to leave work early to take advantage of a leisurely lunch.  Since it was also Restaurant Week, we made reservations at Gotham Bar and Grill, a swanky little restaurant tucked away in between University Place and 5^th Avenue on 12^th street in Manhattan.

From what I already know about Gotham, I can tell you that:

-President Obama has eaten there several times

-My Godfather loves it here, and ate here on his birthday

-I cannot afford it, ever. Except for Restaurant Week.

With this being the first time I ever managed to snag a reservation for Restaurant Week at Gotham, the three of us made a day of it. We dressed up. We left work early. And I documented the whole thing via instagram. If you follow me, then you already know these photos are old news.

It started out as a great day. A light breezy 80ish degree kind of day. BR and I got to Gotham early and waited for my mother. Since it was well after 2pm, we were on the hungry slash cranky side. BR is very serious when he’s hungry or tired. And usually, those make the best photo ops. I captured this awesome pic of BR just looking down the street for any sign of my mom.

Once she arrived, we were seated immediately. I was happy to see we weren’t the only people taking advantage of the $25 pre fix lunch special.

Our server was very charming and witty. He was patient when we needed more time to order. I had offered to split some things with my mom on account that she is a little picky with certain items but she said no because the portions are Gotham are… well, small.

How small?

Well, take a look at her ceviche. With such a grand description of cod fish with watermelon and melon puree with citrus elements, the sliver of fish in a green broth- completely delicious- but oh so tiny. She offered me a bite but I let her enjoy her two bite appetizer. She liked it but was hoping for ceviche reminiscent of the one she got in Costa Rica.

BR and I opted for salad which was also a smallish portion but was very good. Chunks of creamy goat cheese with farm fresh cherry tomatoes and crisp shredded lettuce. It was perfectly dressed in a buttermilk ranch dressing.

For the entrée, BR and mom ordered the Strip Loin with summer corn and sweet polenta. BR looked disappointed. He loved his meal but the 3 slices of strip loin broke his heart. We jokingly spoke of where the next lunch will be immediately following our current lunch. BR was not joking.

I ordered the seared sea bass with sautéed zucchini, smoked eggplant puree and chipotle foam. The fish was cooked perfectly. Nice crust on the skin with tender flakes of fish. The eggplant puree was awesome as was the zucchini… I could totally do without the foam.

Since mom hates polenta, I gave her my vegetables. But the bites that I had, sure were delicious!

We all had the chocolate cake for dessert with almond ice cream. The dessert was waaaay too rich but they only gave us a sliver of cake. The cake appeared crumbly but had a fudgy consistency like a flourless cake. The almond ice cream was far too sweet for my liking.

Overall, we had a pretty decent lunch. Were we satisfied? YES! But we are greedy folks. We need a little more than 3 oz of meat and fish.

I did really like Gotham but I don’t see a follow up in my future…Unless BR hits the lottery.

Seared steak with Caramelized Onions

Tags

green beans, healthy, onion, potato, Steak

In my obsession with dodging the epic strain of the flu that has been plaguing this winter season with tons of hand sanitizer, I missed the memo on the other thing plaguing the winter. The stomach flu. Yep. It got me.

What started out as a fun filled weekend ended abruptly with bone aching fever and teeth chattering chills (along with the more unsavory elements of the stomach flu – which I will spare you of). The weekend was completely miserable (the 8 lb weight loss being the only plus) and sadly, am reading lots of literature on how ferocious this virus is. Word of warning, be safe. If you’re sick, stay home.

Now, BEFORE I felt like death, I craved steak. All the talks of restaurant week had me craving a juicy steak with a nice char and a deliciously pink center. My favorite online grocer must have known I was jonesing for some red meat as they recommended a steak that was both enticing and affordable. So I bit the bullet and ordered some steaks. 

On steak day, Mickey was camped out in front of the kitchen waiting for anything to fall to the floor.

BR doesn’t eat many greens but he is quite fond of green beans. I take fresh green beans, washed and trimmed, then sauté them in garlic and olive oil. On this particular occasion, I began the green beans in the sauté pan and then finished them in the oven at 400 degrees for 15 minutes.

The potato was zapped in the microwave and served with sea salt and non fat greek yogurt- delicious by the way- and the eye of round was seared. The steak I was most proud of didn’t make the cut photowise- note to self, CHECK the photos before turning camera off- so this steak which was just as delicious is lacking that beautiful brown crust from searing.

I seasoned the steak with onion, garlic, salt and pepper. Then cranked the heat on high of a lightly sprayed (with cooking spray) pan and placed the steak down on the pan when it was screaming hot. If you don’t hear crazy sizzling sounds, your pan is not hot enough and you are doing it wrong. I allowed the steak to cook on high for 3 minutes on each side. After it cooked on both sides, I let it rest. Resting is important.

I served the steak topped with caramelized onions.

Since Mickey was a good girl, she got scraps of steak and green beans. The steak was well seasoned and juicy. Despite it being so lean, the quick sear kept the meat succulent. A great steak for a great price.

Rib sticking and def satisfied the craving.

Capital Grille: Wall Street

Tags

burger, lunch, NYC, Restaurant Review, restaurant week, Steak, wine

It’s my favorite time of year: Restaurant Week.
Ah, Restaurant Week. It’s such a hot debate on some of the Facebook Groups that I belong to. A vast majority of “foodies” scoff at the concept of Restaurant Week altogether. They cringe at the idea of restaurants doling out bargain dinners to the average Joe and defend the hard working people in the industry who get dumped on during the bargain week.
To start, Restaurant Week is a select number of restaurants that offer a flat rate, pre-fixe, 3 course dinner. Lunch, $25. Dinner, $38. Some restaurants are really great for RW, others not so much. These anti-RW people mostly complain about not being able to experience the whole menu or even missing out on the experience of paying a month’s rent on a 3 course dinner.
But for me, Restaurant Week is a glimpse into fairy tale land where I can sit and dine in an establishment I might not otherwise afford. I am okay with admitting I am not a huge financial success, but what I have is adequate to make life livable. I can put food on the table. I can clothe myself. And sometimes, I can dine in a swanky restaurant on a budget.
Thank you Restaurant Week!

Following my humbling experience at the 9/11 Memorial, BR and I made reservations at Wall Street’s Capital Grille. It wouldn’t be my first time at this Capital Grille. The first time was for a Yelp Event hosted by the Generous Pour. I fell in love with the interior of this former bank and when I saw they were among the restaurants participating in RW, I made a reservation for Lunch.
BR has a heart for finance so when he saw the interior of the Capital Grille, he immediately loved it. Not to mention, seeing that the original vault was still intact and offered the room to be rented… note for a possible party in the future after I hit the lotto.

The staff here were very attentive.  Eager to take my coat, the hostess graciously hung our coats and seated us in a lush booth tucked in a corner of the restaurant with great people viewing opportunities. I was given both menus to choose from for lunch.

My heart was set on the RW menu so I ordered from there. The occasion called for a glass of wine. I really liked that Capital Grille had a selection of half bottles for purchase. A full bottle of wine seemed to glutinous for lunch. The half bottle of the house red, a mere $18 was a great deal. And filled our glasses just enough to quench our thirst for a little vino.

The server brought over a bread basket filled with a seeded dinner roll and two crispy sesame crackers along with a pat of soft, creamy salted butter. Dieters go home.
The RW menu offered an appetizer, entrée and dessert. For my starter, I chose between a Caesar salad, mixed green salad and clam chowder. I planned to have an entrée with a salad so I opted for the clam chowder. BR ordered the Caesar.

The clam chowder wasn’t overly spectacular but it was hot, creamy and had enough bits of clam in it to appease me. As far as the wow- factor, there was none. But it was cold outside. And the soup was hot and perfect for the day.  BR’s Caesar had some huge and buttery croutons that I might have reached over to taste.  A little soggy, but good.

The entrée menu had a little bit of this and that to please mostly anyone. Some salmon, a burger, and a steak. I find that when dining on the pre-fixe menus, I get a thrill out of ordering a steak. The sirloin steak with an arugula salad was calling my name. BR ordered the cheese burger and truffle fries.

When ordering steak, I like my steaks medium rare. I asked that the steak be prepared according to the chef’s recommendation. Lo and behold, a perfect medium rare. My darling ordered his burger medium rare as well. It was presented with an aioli, ketchup and spicy mustard. He loves mustard. I loved his aioli and saw fit to use some of it on my steak.

The steak was tender with a lovely red center. It was a hefty steak for lunch so I was grateful for the salad that it came with… anything heavier and I wouldn’t have made it through the evening.
BR’s burger was flavorful! And every bite he took resulted in delectable burger juice dripping from his hands. We both loved it. And while it didn’t look so big, it was certainly filling. The truffle fries were crispy and salty with just the right amount of truffle oil. They were his first truffle fries. He liked them very much.

As we felt the fullness in our bellies, the server came out with dessert. We had a choice between a flourless chocolate cake and a trio of homemade ice cream flavors.  I chose the flourless chocolate cake, BR chose the ice cream. I was too full to press on; however, after a bite of my dense and not-too- rich espresso chocolate flourless cake, I pressed on. I devoured my dessert greedily while BR ate his ice cream. I couldn’t care to try it, but he said it was delicious.

When we finally had enough, our server – who was ever- attentive, gave us his card with our check. For wine, 2 three course lunches, and tax, our lunch came to $74. Considering how much we actually ate, we got a serious bargain. We tipped generously for the wonderful service and rolled ourselves out of our decadent lunch.
If you are feeling inclined, do make a reservation for RW. Treat yourself. You deserve it!

Slow Cooker: Beer Braised Beef

Tags

beef, carrots, dinner, polenta, slow cooker, Steak

When I moved into my apartment, conveniently located across the street from my mother, she placed bets on occasions where I would show up after work with an appetite for some home cooked food. Perhaps 4 years ago, that might have been an instant win but, my, how the tables have turned. I feel incredibly blessed to be so close to home again after having moving out on my own for 4 years. Living on my own in Queens for 4 years taught me a lot about time management and living on a budget. My commute was a complete hour each way and when I got home, I would walk mickey and then when I returned from walking the dog, I would start cooking. Batch cooking was ESSENTIAL then as was utilizing my slow cooker. But now, my commute is a measly 23 minutes and coming home to cook is something I look forward to.
My family had a big renovation in their kitchen last week which meant no use of their stove or sink.
*Phone Rings*
Me: Hello?
Mom: Hi baby! How are you?
Me: Im good, mom.  Just getting in. What are you up to?
Mom: Ugh, this renovation is killing me! Wanted to know what you were doing for dinner tonight?
Me: As a matter of fact, I just turned off the slow cooker. I made some kind of beef dish.
Mom: Do you have enough to share?
***
Yes. The tables definitely have turned now. Make no mistake, I am more than happy to be there for my family. Whenever  I needed them, they were always there and now that I live so close to home I can be there for them- even for something so simple as providing a home cooked meal. That’s what family is.

Beer Braised Beef

Ingredients:
1 cup onion, chopped
Cooking spray
1 pound boneless top round steak, trimmed
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1/2 cup light beer
2 tablespoons molasses
1/4 teaspoon salt
1 Tbsp flour

Directions
Place onion in a 3- to 3 1/2-quart electric slow cooker coated with cooking spray.
Heat a large nonstick skillet over high heat; coat pan with cooking spray. Add steak; cook 2 minutes on each side to sear.

Place steak over onions in cooker; pour tomatoes and beer over steak. Cover and cook on LOW for 8 hours.

Shred steak with 2 forks in slow cooker; stir in molasses and salt. Whisk in flour to thicken the sauce.

 

Let steak stand 10 minutes before serving. 1 serving is 1 cup of beef. Serve over mashed potatoes, rice or polenta.

I served mine with my favorite polenta (also in the slow cooker) and some glazed Carrots!

Braised Chuck Steak

Tags

recipes, Steak

When I used to live with my momma-dukes, she used to honor an old tradition from when she was growing up on Sundays.

Sunday Dinner.

Sunday Dinner was the big dinner that cooked, practically, all day and brought us all together. We would go to church as a family, come home, cook and at around 3 or 4, have dinner.

One of the things she used to make was braised chuck. Chuck is cheap compared to the other cuts of beef. Its not the leanest of meats and because of the fat content, its amazing when its braised. It takes about 3 hrs to cook this baby and for those 3 hrs, you will surely torture yourself with the intoxicating aromas emanating from your kitchen.

What you need:

1-2  lbs chuck steak

Garlic powder

Onion Powder

Salt

1 tsp vinegar

1/4 cup water

Directions: Start by trimming the excess fat. I trimmed as much as I could. I seasoned both sides of the steak generously with garlic powder, onion powder and salt. Place the chuck steak in a shallow baking dish. Pour the vinegar onto the steak. Add water to the pan. The water should not pass the steak, but more like along the same line as the top of the steak. Cover the pan with foil and bake for 3 hrs at 300*.

The end result is a steak that yields to the gentlest pressure from a fork. No knives for this baby! It shrinks significantly as you can see but it’s a definite crowd pleaser.

I separate the meat from the drippings. Save the drippings to make gravy! simmer the drippings (after they have been strained) and whisk in a tablespoon of flour.

I served this with some garlic smashed potatoes and roasted baby carrots.

This steak is great the next day too! if you have leftovers, shred them into an omlette!

Enjoy!

DUO Restaurant and Lounge

Tags

chocolate mousse, dessert, dinner, DUO, salmon, Steak

For those living in the New York City area, its Restaurant Week in NYC. I have been a long time fan of Restaurant Week as it gives me the opportunity to dine at places I normally would never splurge on #brokegirlproblems. And in recent years, Restaurant Week has gotten so popular that it has been extended! So, if you are looking to Treat Yo’Self between now and February 10th, check out the list of participating restaurants here, make a reservation, and have a good time!

When the list of participating restaurants opened up, I had a good time getting excited over all the wonderful places available! And Patty got excited about a place we have been to for a Yelp Event. DUO. Having been there for a Press Tasting of their Dinner Menu as well as a sneak peek at their brunch menu, I was curious to check out DUO as a paying customer. So, Patty and I made a reservation for 5:30 pm.

The restaurant itself is lovely to look at. Its every girly girls place to be. With jet black and velvetty gray decor with splashes of hot pink from the bar, this posh establishment, for me, is a great combination of sexy and elegance to make my dinner feel like a real treat.

With the restaurant still in its first year of business, they are still not packing the house. When Patty and I arrived, there was literally no one else there. I chalked it up to the fact that we were there at the very start of dinner service.

Being the only two diners didnt sway me one bit. The service was ultra attentive! I felt quite pampered.

They started us with two warm rolls after they seated us and checked our coats. Our purses were immediately swopped from ther current spot on the floor and placed on cute little stools beside us.

We were given the Restaurant Week Pre Fixe Menu as well as the regular Light Up menu in case we wanted extras. I was tempted to order a side of truffle mashed potatoes but thought the Pre Fixe menu would suffice.

We each ordered an entree. Patty is kinda sorta a picky eater and daringly ordered the homemade mushroom ravioli. She tried it. Didnt love it. But certainly was impressed that she was eating a mushroom and didnt want to hurl! So, thats sort of a success! The plate came with two mushroom ravioli. She ate one and let me have the other.

Score! It was really good! Also had a hint of black truffle.

I ordered the seafood Ceviche. I normally am not a huge fan of ceviche but i figured since Patty was ordering the ravioli, I should order something else. The ceviche was very fresh tasting with bursts of citrus and lots of tasty seafood. It was garnished with micro greens as well as chives and guacamole. My favorite was the shrimp. The calamari and scallops left a little something to be desired… but I think thats because ceviche is not really my thing.

Patty ordered the filet Mignon. A hearty 10 oz slab of juicy meat topped with crispy onions and a blue cheese stuffed mushroom cap. She really loved it!

I was torn between the osso bucco and the salmon and opted for the salmon. I was really craving a tender filet of salmon. The salmon was cooked perfectly on a bed of sticky purple rice topped with stir fried baby bok choy and carrots.

I tore this plate up! It was delicious! and so Filling!

Because we were both so full from our entrees, we asked to take our dessert to go. Patty got a chocolate mousse cake.

And I, a chocolate raspberry mousse cake.

Overall, everything was a homerun except for the dessert. For me, it was way too rich but then again, i am more of a savory girl than a sweet one. So, if you love you some rich chocolatey dessert- this will not dissapoint!

The Pre Fixe menus for Restaurant Week offer fixed prices. $24.07 for lunch and $35 for dinner. After tax and tip, my grand total for dinner came to $50  a piece. Its still a little steep but compared to the regular menu, its really quite a steal.

So, go make a reservation and Treat Yo’ Self!