re: A Chef's Perspective

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don't do grilled avocado. just raw sliced with the sirloin flap or on request

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Sorry thought a while back I had it at the waiter's rec where it was put on the grill for a moment (thought it had char marks), then served sliced with lime juice and coarse salt. Perhaps a false memory of it being put on the grill. I enjoyed it nonetheless.

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Milk fed veal from Dutch Valley.
we use the pancreas. most restaurants use thymus.

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They are delicious and a welcome change from the typical.


One more question: do you make your blood sausage in house or do you source it?