|
It really depends on what you like: Provencal, Nouvelle Cuisine, Heavy French, Asian, ......and, what meat do you like?
Used to be the way to test a five star restaurant was to order any veal dish. If they could do veal, they could do anything....piccante, marsala...specialties...nothing that drowns..veal medallions in a lite porcini creme sauce always works..
Northern Italian is nice, as is Southern Italian..sorry for not breaking it down by city.....
A good steak house, on the other hand, knows their red meat....like, what's that restaurant in Chicago? The Chop House? They know how to cook meat.
New Orleans influenced food, cajun, excellent and crawfish might be your style or crab etouffee or prawns.....
A nice caviar, preferably sevruga or beluga, served with toast crisps and sour cream, chopped onion, chopped egg, capers, etc...
Anyone who can create creme brulee has my vote. If done well, it's an excellent finish to a meal.....
A bowl of fruit and nuts with some cheese and crackers...not the smelly cheese..damn, why do restaurants serve that and a bit of salad..to cleanse the palate...after...
Oh, lobster bisque is a very nice serving with prawn quinelles...very lovely..
If you are into venison, that can be quite lovely, especially Czech venison, served with home made spaetzle....
Carpaccio is excellent, served with a bit of olive oil, scallions, parigiano cheese, capers, and lemon...
Anything lobster.
__________________
Raven
~RETIRED~
|