"El Rey de los Jugos is so far from South Beach and there are no English speaker around, yet there is always a line on Sundays for their traditional Cuban roasted pig. This is true Cuban pork!"
"Timon combines oxtail marmalade and bone marrow to make a complete heaven of richness between the fat in the bone marrow and the tang from the marmalade. This is truly a palate pleaser."
"I love this skirt steak. Chef Brasel has the highest quality, most tender meat with the perfect, slight chewiness that a skirt steak should have. It's generously topped with loads of garlic and herbs from the chimichurri."
"Anything Sean does with foie is good, but the pineapple foie gras with mango chutney, coconut-crusted pineapple, and mango sauce is rich, decadent, and has a nice tropical twist."
"There are few things I love more than a ripe, in-season heirloom tomato. The salad, which has basil, great olive oil, and grilled onions, is simple but delicious. Paired with an 18-ounce, center-cut, New York grass-fed steak, it can’t get any better."
"Koji cured @certifiedangusbeef prime New York, charred onion & Black garlic purée, umami a-jus #koji #gorare #foodie @arccardinal plate ware #broken_mold"