Romaine, three ways…
For this stunning new dish at Tony’s, chef de cuisine Grant Gordon interprets two classic ingredients of American cuisine: Romaine Lettuce and Steak.
The Romaine is served using three preparations.
The leaves are served raw.
The fronds are lightly sautéed until golden brown.
And the hearts are gently poached using a cutting-edge culinary technology known as sous-vide.
And the steak?
Tony’s in-house dry-aged beef — the best in Texas…