"The crunchy tostada contrasts the velvety tartar beautifully. Green goddess dressing brings it all together. Segovia continues to deliver one of the best dining experiences in the city from the food, to the atmosphere, to the service."
"3rd stop of the #savorsarasota dish preview tour. These guys come on house made brioche rolls, the grouper is blackened on a bed of Napa cabbage. Other is organic chicken breast, local tomato, fresh creamy motz, with a basil mayo. Both were fantastic"
"2nd stop #savorsarasota dishes. A true gem, Lila takes time to do everything perfect. House made tortellini filled with "yes" house made ricotta , finished with spring peas, peeled cherry tomatoes, fresh basil, a citrus EVOO, dish was to die for"
"First stop of #savorsarasota tour, Salmon seared and seasoned to perfection. Balsamic poached pear with apricot walnut mousse was delish. The butternut squash was both creamy and crunchy added a nice texture to dish. Great job by Chef Jose."
In Texas, beef is a blank canvas. It has the power to bring communities together, to evoke heritage, and to prompt whole new levels of creativity. For Thai-born, Texas-raised Chef Uno Immanivong, a smoky mesquite ribeye topped with a fish sauce and lime-spiked salsa is as close to home as it gets.
See more: https://www.chefsfeed.com/medium-rare
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