Carne Crudo with Enoki Mushrooms & Black Truffle Bruschetta

7 Jan

This dish is from Manzo at Eataly in New York. It was one of the memorable dishes from my recent vacation and I feel it is worth blogging about for several reasons…it was beautifully plated, had an excellent combination of flavors, and for using Grass-fed Beef.

I had not previously heard of Piemontese Beef. It comes from a breed of cattle originally from the North-West region of Piemont in Italy, and considered among the best in the world for being especially tender and lower in fat.

I am a big proponent of Grass-fed Beef, especially after watching the video Food, Inc. (which I highly recommend),  and it’s my preference for the limited occasions when I eat Beef. As you probably know, Grass-fed Beef farms provide a more humane livestock system, a healthier human diet, less deadly E. coli, and elimination of feedlots that are filthy, require tons of antibiotics, and cruel to the animals. Manzo’s Razza Piemontese Beef is American-sourced, coming from Brewer Ranch in Miles City, Montana.

As usual, our preference was taking a seat at the counter rather than at a table, so we could watch the food being prepared and hopefully, get better service, which we did…the bartender was prompt, friendly and guided us in the right direction with his top recommendations.

I was quite surprised to see the meat for this Crudo being freshly ground up, right before our eyes, in the smallest, individual-size grinder that I’ve ever seen. I’m going to search for it and will put up a link in My Tasty Store when I find it (remember to check out My Tasty Store on the side bar of the blog when you’re viewing on a computer–unfortunately, it’s still not working well on mobile devices…it’s a project for the New Year!). The earthy flavors of Mushrooms and Black Truffles, together with the delicate Quail Egg Yolk, were divine.

We also enjoyed a Roasted Cauliflower and Romaine Salad with an Anchovy  Caper Vinaigrette. I will definitely be duplicating this salad at home!

Chef Michael Toscano, the former Sous-Chef of Mario Batali’s Babbo, definitely impressed me and I look forward to going back.

If you’d like to see some of the other dishes, here is a link to the Fall menu. Be prepared to get hungry!

What restaurant dish has given you inspiration to try at home?

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