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Thursday Special Fried Chicken (24 hour salt-brined, spiced-chervil buttermilk battered and deep-fried, served with mashed potatoes and grilled asparagus); Burrata (house-made buffalo mozzarella stuffed with whipped creme fresh and garlic confit paired with garden blisteted cherry tomatoes, basil and balsamic vinegar).
"The 4 Mile" – (named after a nearby surf spot) a tri-tip sandwich consisting of tri-tip (rubbed with crushed black pepper, coarse salt, garlic, onion and paprika), cooked in a sous vide for 48 hours, sliced and grilled, topped with gorgonzola cheese, and fried onion strips (made with Montreal seasoning, black pepper and salt, dredged in a ...
"Hot Chicken Platter" ($12.50) (two pieces of secret recipe hot chicken smothered with "cry baby" mild garlic hot sauce served on a bed of white bread, topped with housemade pickles, and a choice of two sides: fries, coleslaw, mac & cheese etc.);
Here, we've swapped in Greek yogurt (and feta, oregano, red onion, and basil) for a Greek-inspired version you're going to love. Get the Air Fryer Corn On The Cob recipe . PHOTO: JOEL GOLDBERG ...
"Ditalini and Cheese" –mac and cheese (made with short ditalini pasta, milk, heavy cream, sea salt, fresh ground pepper, a roux of butter and flour, aged Asiago, sharp white cheddar and American cheeses), baked in the salamander and topped with local pink shrimp (sautéed scampi-style in a hot pan with garlic, salt and pepper, butter, lemon ...
Restaurant Location Specialty(s) Strip House: Planet Hollywood, Las Vegas, Nevada "Tomahawk Ribeye" – 50-ounce 40-day aged tomahawk-cut bone-in Imperial Wagyu ribeye, topped with olive oil, salt, and cracked black pepper, broiled and coated with a cold-smoked bleu cheese crust, sliced tableside and served with a whole roasted garlic clove and black truffle creamed spinach (in a truffle ...
"Beef Brisket" – 60-year-old recipe: pounded beef brisket rubbed with cracked black pepper and iodized salt, slow-smoked for 16–18 hours with local wood, sliced and served two ways; the flat (a lean section) and the point (a marbled, fatty end), served on butcher paper.
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