25 August 2014
Perfect side dish
What a side dish would be the best combination for the steak - this is a question that haunts meat adherent minds.
After all the side dish should on the one hand shade the natural flavor of the meat, and on the other hand - to be light enough that the lunch doesn’t make you feel bloated. Especially when we are talking about full-length 400-gram Ribeye and Striploin steaks which are served in the "MEAT" restaurant.
The "MEAT" restaurant recommends ordering steaks with roasted vegetables: Ramiro peppers, tomatoes and zucchini – that is easy and amazingly delicious side dish that keeps both the figure and the taste of the steak. Vegetables and meat are cooked in the Josper coal oven, situated in the center of the main hall.
After all the side dish should on the one hand shade the natural flavor of the meat, and on the other hand - to be light enough that the lunch doesn’t make you feel bloated. Especially when we are talking about full-length 400-gram Ribeye and Striploin steaks which are served in the "MEAT" restaurant.
The "MEAT" restaurant recommends ordering steaks with roasted vegetables: Ramiro peppers, tomatoes and zucchini – that is easy and amazingly delicious side dish that keeps both the figure and the taste of the steak. Vegetables and meat are cooked in the Josper coal oven, situated in the center of the main hall.
