Skip to content

Romaine, three ways…

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…

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 2,490 other followers

%d bloggers like this: