Red the Steakhouse: Surf vs. Turf
As our knowledgeable server informed us, the halibut is on the menu during its season (about three months). The pan-seared fish ($49) has a multitude of components, such as orzo, mushrooms, peas, and hearty chunks of lobster meat. The creamy sauce with a touch of truffle oil is not too rich and topped with microgreens. The only drawback is the price, which is about $10 to $15 more than this dish should cost.
|Red's eight-ounce filet mignon|
The eight-ounce. filet mignon ($39) is aged-certified USDA Beef Angus Prime, which, as every well-trained server at Red will tell you, "is the top 1.5 percent of graded beef in the United States." These meat is tender and juicy, with a buttery flavor.
Chef Vauthy seasons this steak with Kosher salt, Tellicherry pepper (a higher-grade black pepper), and "aglio brushing." The result is a fine steak, but nothing you haven't tasted before. So while the meat at Red is hyped up with well-rehearsed lines, the final product is nothing spectacular.
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