The steakhouse is not for the faint of heart. We started off with a bourbon, called Buffalo Trace, made for them by a distiller from back east. Carol ordered a very nicely prepared beef rib eye steak with asparagus wrapped in bacon, how can you miss. I had a buffalo rib eye steak with fried mac and cheese. Those survival knives brought with the steaks, weren't really needed, that's how tender the meat was. Dessert was just as fantastic. We tried something called "Kuchen", a custard resting between a pie dough medallion and whip cream smothered with a strawberry sauce, and glasses of port wine. Between the Kuchen and the wine made for a decedent shared dessert. Fortunately our hotel was only a couple of freeway exits away.
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