Who’s up for a steak dinner? A juicy, sizzling chunk of cow flesh, pink and rare, with all the trimmings?
The “steak” part of this equation is fairly easy to fill. Start talking about “all the trimmings,” though, and things get complicated. Head for an executive-style steak house, and you can get a slab of cow on your plate with no muss or fuss. Choose your own sides.
Continue reading The ordinary becomes extraordinary at Corbett’s
This story appears in LEO’s Dining Guide 2010.
Some days you feel like a nut, as the old Almond Joy commercial told us, and some days you don’t. As for me, some days I feel like a bloody haunch of barely seared cow flesh. Some days I feel like alfalfa sprouts and tofu.
Is there a name for a wannabe vegetarian who likes meat way too much to give it up? I’m thinking “herbocrite,” and I’m willing to bear the label with pride.
Continue reading Herbocrite seeks veggie enlightenment: Creative veggie dishes at local restaurants
