When: November 12, 2016, 8:00 PM
Elaine’s been working on her Slow-Roasted Prime Rib. Seeing my entree sadness, she smiles, swaps our plates, and says, “try this.” So I do.
Oh, man. This.
It’s a 12-ounce cut of meat. It’s moist. Cuts and chews easily. The temperature is perfect. And the whole thing just melts in the mouth, making way for another happy-making forkful. It’s wonderful.
The Prime Rib also comes with a light horseradish – almost a creme fresh. It’s a nice complement – not too strong, not overpowering at all. Delicious.
We eventually swapped back, but I did so reluctantly. The Prime Rib was far and away the better choice. It restored my faith in the restaurant.