83: Filet and Crab Cake from Cheuvront
The classic surf and turf is always a good bet, but we cringe at the prospect of braving the over-the-top, All-American hoopla of some steakhouses, or the insipid mega chain environments of others. Luckily, our base animal desires can be satisfied at a quaint Downtown wine bar that leaves us feeling urbane at the end of our meat-a-palooza. At Cheuvront, you can unleash your carnivorous side in an atmosphere that's pure posh, with the Filet and Crab Cake duo.
While it may be a bit on the dainty side compared to a giant slab o' beef, the 3 oz filet and crab cake are the perfect combination to ensure that you save enough room for a couple glasses of wine over cheese at the end of your main course. The filet was cooked to medium rare perfection with a crisp sear on the outside, and was smothered with a luscious demi glace that puts A1 to shame. The surf portion of the meal was a large crab cake with a crunchy, wheaty basket-weave that provided the only trace of filler we could detect in an otherwise creamy, meaty crustacean cake. Surf and turn just got the first class upgrade.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!