To be fair, it comes with a potato (how retro!), and some very good vegetables, or an extremely good black bean soup — that soup comes with a jigger of sherry, just as it should. But what really set off the meal for us was the pitch perfect wedge of lettuce with bacon and blue cheese:

We opted for the dry-aged strip (with a little Kagoshima A-5 thrown in for good measure) and both cuts were the equal of anything in town. The basil ravioli with guanciale and chanterelles was no slouch either, and would’ve been right at home at B&B Ristorante. It, along with that superb spinach salad, had me and the Food Gal® fighting for the last bite.

But what really floated our boat (as it was clogging our arteries) was the duo of foie gras:


ANDIRON and the Travels of Joe Zanelli

We were going to do a post about our recent meal at Andiron, replete with tasty snaps and phabulous phood photos, and then found out, less than a week ago, that Executive Chef Joe Zanelli (the fellow who was brought in to oversee the kitchen and help design the menu) was leaving to go back to the Wynn, where he will be returning to run Botero.

Continue reading “ANDIRON and the Travels of Joe Zanelli”