Annunciation’s offers a Seared Yellowfin Tuna with Creole fried black rice, sweet potato-habanero sauce and signature “Steel sauce”. “The dish is warm, cool, salty, sweet, spicy, meaty, light, crunchy and tender.”
Author: Flavor & The Menu Staff
Primehouse steakhouse’s Venison Chop uses Miyazaki beef fat to make the real flavor difference. It’s served with red wine venison sausage made in house, and a lavender broth with diced vegetables and baby root vegetables.
Quaintrelle’s latest beet salad juxtaposes earthy and buttery flavors (roasted sunchokes, beets and toasted cashews), with contrasting sharper elements (ancho cress, radish, tahini purée and lemon oil to finish).
Champagne French Bakery’s decadent sandwich is made with sliced Black Forest ham, Swiss cheese and creamy béchamel sauce, served between two buttered slices of pain de mie. It’s topped with a mild grated Swiss cheese, then oven-baked to create a flavorful crust.
Laurel Point’s Poke Burrito – sushi rice, black beans, avocado, chuka wakame, marinated tuna, cabbage and spicy mayonnaise.