10 Best Things I Ate and Drank in May
A polenta board from Crudo.
With the end of another month comes yet another look back on the best things I've eaten in the last few weeks. I've already shared a few in-depth looks at some really great dishes this month, including the frog legs I ate at Bryan's Black Mountain BBQ and the Carne Adovada Enchiladas at Los Dos Molinos. This list contains even more delicious bites, some from extravagant dinner events and others from well-known spots around town.
I hope you get to try some if it for yourself soon.
See also: 10 Best Things I Ate and Drank in April
Polenta Board at Crudo
Chef Cullen Campbell hasn't been offering these family-style polenta board dinners for very long, but if you haven't made time to go try it for yourself, you're making a big mistake. The menu specifics change weekly, but on my visit to Crudo the meal included a farmer salad with fresh strawberries, followed by a pile of tender, moist whole roasted pork over a bed of creamy polenta. I'm not sure what Campbell puts in his polenta but it's delightfully creamy in both texture and taste. And that's not even the best part. The best parts are the jars of housemade accouterments that included sweet pickled garlic, a spicy giardinere, and bright flavorful pesto.
Horchata from Restaurant Atoyac.
Horchata from Restaurant Atoyac
Restaurant Atoyac Estilo Oaxaca may be known for its tacos -- I'm a big fan of the fish ones -- but you should know that they also have some kick ass horchata. When I last stopped in I got a cup of wonderfully mild, creamy horchata and it was probably the best I've ever had. It was topped with pieces of melon and crumbled walnuts, giving the drink just a hint of sweetness and a nice, nutty flavor making it much more complex than most versions I've tasted in the past.
A Delmonico steak from Steak 44.
Delmonico at Steak 44
I'll be honest and admit that I didn't think I was going to like Steak 44 as much as I did. I'm not a big steak fan, but the restaurant's Delmonico was one of the best steak experiences I've ever had at a restaurant. I loved the fattiness of the cut -- which is really just another name for boneless ribeye -- and the tenderness of the meat, which is 28-day wet aged and then handcut. Of course, it also helps that they drown it in butter (or truffle butter, if you so choose).Next Page
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