Hopefully the house smoked hanger steak is still as I I remember it.
The aromas that waft up from my plate were clear: charcoal, meat juices, roasted tomato, fresh rosemary and thyme. The well-marbled steak was cold-smoked and grilled rare. A savory cabernet veal jus eliminated any call for table salt. Side dishes included a radicchio cup that looked like a catcher's mitt full of buttery mashed potatoes served atop grilled zucchini and a roasted tomato ragout. Dinner wine was an easy choice. The deep, ruby McCrea Ciel du Cheval syrah from Washington was perfect with that steak.
Normally I eat fish on Friday...perhaps I will make an exception tonight.
Cheers!
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