When it comes to putting together a decadent meal at a top-notch restaurant, listen to the pros.
, he's talking about bourbon."Great bourbon is always worth the splurge ," he says."I'm also a big fan of a B&B at the end of a meal and will definitely splurge on that."While steakhouses are prime places to splurge, there's a fine line between celebration and food coma, which is why some chefs recommend indulging without the unnecessary excess.
"When I go to a steakhouse, I love to get simple things like an Old Fashioned, wedge salad, rib-eye, and creamed corn," says."All these dishes are not new or inventive but are comfort foods that are cooked and made perfectly. The product is the star of the show." Right up there with shrimp cocktail, Manion sings the praises of a good old-fashioned wedge salad."Truly American cuisine at its apex, the wedge is the platonic ideal of what a salad should be, devoid of nutritional value, its simplicity almost poetic. The wedge is also your best opportunity to ingest bacon before taking on a large slab of USDA prime beef."When the time comes for the main attraction at a steakhouse, the beefier the better.
Finally, he says dry-aging adds an amazing depth of flavor."The reason why dry-aging is so advantageous is that during the aging process moisture evaporates from the meat, concentrating its flavors, all while naturally occurring enzymes begin breaking down the steak, making it so much more tender."
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