O T B

But it is one of the two most recommended by New York&#39;s two stars. A set of tastes is smoked and pickled, and many are home-cooked sauces for more than a year, such as plums. The chef is very young and adventurous, and is very good at finding rare plants in the forest, such as pine fungus, spruce and so on. I also often enter the oversized scallops from South Africa, the kind that a scallop has to be opened for a long time... The whole meal is very special, and many family wineries in southern Europe are selected. The red wine with skate is very special. It is from a small coastal village in southern Italy. There is a faint smell of marine metal. It&#39;s the most special match I&#39;ve felt recently.

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Top 40 Fine Dining 

Today I learned that caviar is going to be eaten at the tiger stuttering restaurant in New York, which is Peter Luger in Brooklyn, and the second one? Wo Ji can be in the position: Peter Luger manager retired after 25 years of service and opened a steakhouse. The Great Ridge PorterHouse is a signature dish. In terms of taste, the appetizer also really likes ～.

The food here is totally amazing we chose to go the family stay with the lobster and every single dish that came out was amazing. I don&#39;t think there is a better deal to be had. 10 guys that can all put down a lot of food all left stuffed and no one had a bad thing to say about the food. With a review like that you would wonder why I only gave it 4 stars. Well the place Is very loud almost impossible to hear the people sitting across the table, they cram a lot of tables in there so you are sitting on top over everyone else. They are also so busy that you might have to wait long past your reservation time. They know they have great food and are giving a great deal at 65 pp with the lobster added to the menu or 55 without which included beer sangria and wine that they will always be busy. Bottom line I will go back without a doubt sometime you just gotta take a few minor negatives for great food.

The meat was delicious and freshly cooked we had breakfast at this restaurant on our first day here. The restaurant also does slaughter work and you can see them handling meat ingredients backstage (in a separate room), in addition to the restaurant there is an open kitchen. But there aren&#39;t many seats so be prepared to eat quickly and squeeze out! The food is not cheap but the quality is good. There are other delicious foods that are also very good, such as stew steak.

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