When: August 6, 2016, 7:30 PM
Our dinner at the Carthay Circle Restaurant hasn’t started well: the starter (Ceviche of Citrus-Marinated Cobia) left the table underwhelmed. We are all hoping the entrees will rally, and pick up the pace. Fingers crossed.
The Cast Member arrives. Plates are placed on the table.
My dish is the Thick-Cut Pork Chop. It’s gorgeous. A beautiful piece of meat, beautifully presented, with an equally-beautiful medley of fingerling potatoes, peas, and radishes. Everything sits on top of a plum reduction.
I break out the cutlery, and go to work.
This is outrageously good. It’s perfectly cooked, easy to cut. Moist, but not wet. It’s practically exploding with flavor. I found myself slowing down as I ate, just to make sure I could savor everything on the tongue.
The veg is expertly prepared and an excellent counterpoint to the meat. Along with the plum reduction, there’s little peeks and pops of happiness in every bite.
This is an excellent, excellent entree, and I would order it again anytime. Absolutely recommended.
UPDATE: As of June 2017, this dish is no longer available.