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| Lori Midson |
| Greet your meat |
13 comment(s) / Post a Comment
Well, I was thinking Z Cuisine but now that I consider the plate more carefully - I'd say something more trendy (the platter is a hint.) Maybe TAG or Colt and Gray?
Posted On: Friday, Oct. 30 2009 @ 4:17PMIs it that new Cliff Young joint? (CY, IIRC)
Posted On: Friday, Oct. 30 2009 @ 4:38PMYeah, gotta be CY Steak. Random piece of tarragon is a weird garnish.
Posted On: Friday, Oct. 30 2009 @ 6:04PMI'm guessing Colt & Gray; they are big on in-house charcuterie.
I wanted it to be The Arnold Ziffel from The Squeaky Bean, but their plating is much cuter and their bread toasted in a panini press and cut into strips. Maybe that should be your next choice of pork plate.
Posted On: Saturday, Oct. 31 2009 @ 1:32AMI don't think it's Colt and Gray--they serve(d) it on a wooden platter.
Is it Z Cuisine?
Posted On: Saturday, Oct. 31 2009 @ 9:29AMFolks, look at the clues: "titillating"; "fleshy skin"; "double the pleasure..."
There is no doubt she is referring to CY Steak at Diamond Cabaret, unless there is another nice restaurant in a strip club that I don't know about.
Posted On: Saturday, Oct. 31 2009 @ 8:31PMEric did a nice job, uh, peeling away the clues. It is, indeed, CY Steak.
Posted On: Sunday, Nov. 1 2009 @ 5:31PMWhile I know that the name comes from the gent's initials, the last thing they want to suggest in that environment is that the talent will be engaged in too much CYA.
Posted On: Monday, Nov. 2 2009 @ 5:39AM^ The phrase "gent's initials" reads like genitals. How apropos!
Posted On: Tuesday, Nov. 3 2009 @ 8:07PM
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