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Sign Up. Already have an account? Log in. Event Saved. Your message has been sent! Your email will only be seen by the event organizer. Your Name. Email Address. Enter the code as shown below:. To start, we shared a plate of the beef carpaccio. Thinly sliced rare tenderloin was laid out on a plate, drizzled with olive oil, seasoned with cracked pepper and sea salt and topped with shaved Parmesan cheese.

The flavours were light as was the beef. I would have preferred some greens, such as arugula, to add a bit of bitterness and texture, but it was still good. Three out of four in our merry band opted for the beef goulash. A beef stew with peppers, mushrooms and paprika, served with slices of rye bread and butter, it looked thick and rich.

The type of hearty meal you crave for a cold winter evening, it will keep you warm long after you have finished off the bowl. The excellent and rich steak tartar with garlic and fried bread.

Traditionally prepared, raw minced tender beef arrived the size of, I would guess, at least a six ounce steak with slices of fried crostini and a few fresh cloves of garlic. Not knowing what the garlic was for, I started breaking some tartar away from the patty with my knife. Turns out, you take the clove of garlic and rub it on the toasty bread, and the garlic just melts right into it like butter. I had no idea, but I loved it, even if my breath was going to smell like that for a week.

The crostini was so buttery and garlicky, the toast crisped up just right, and the melt-in-your-mouth steak tartar was seasoned to perfection. As full as I was when I was done, I left wanting more. You are commenting using your WordPress. You are commenting using your Google account. You are commenting using your Twitter account.

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