I took a break from studyin' and had dinner at The Whole Ox Deli. Dinner? Aren't they just open for breakfast and lunch? Not anymore. Startin' from last week, they also open for dinner service from 5:30pm till 9:30pm. Reservations not taken so you gotta get there early... like at 5:30pm. And it's BYOB so that's another bonus!
We started with the Lardo with Pears (pork fat good... pork fat with pears, even gooder)
And some Whispering Angel Rose
Mao Farms Vegetable Plate with baby carrots, turnips and yogurt sauce (I could have had a whole plate of these roasted veggies as my entree)
And the Vegetable Pakora or fried baby kale and Alii mushrooms with harissa (I also could have simply had a plate of these crispy kale chips and batter coated mushrooms for my entree)
We also sampled a 2001 Ceretto Zonchera Barolo
And a 2001 Banfi Brunello di Montalcino
And a 2002 Cheval Andes Cab/Malbec blend
And a Lewis Alec's Blend Syrah blend
We then progressed to the Poutine with crispy pork, foie gras stinky cheese and foie gras gravy. Thank goodness for statin medications as this provided several weeks worth of fat and cholesterol but boy was it GOOD!
We also sampled the Smoked Kielbasa served with pierogies in a kim chi cream sauce. I assume Chef McGee makes his own kielbasa which was nice and smoky and balanced nicely by the kim chi sauce.
The 21 Day Dry Aged Burger (with foie gras)
The 75 Day Dry Aged Kauai Rib Eye... yes, that's almost 11 weeks of dry aging well beyond normal industry standards!
And the Beef Shank with peppers and onions on polenta
We paired these dishes with a 2005 Mercury Head Cabernet Sauvignon
A 2005 Halleck Hallberg Vinetard Pinot Noir
And a 2007 Herrera Frog Tree Vineyard Cabernet Sauvignon
We ended the evening with 2 desserts, a layered sponge cake (I think Chef McGee intentionally made it look like pork belly) with a mango cream.
And black and white cookies, the chocolate "black" cookies made with pork fat and the vanilla "white" cookies made with beef fat.
We then ended as usual with Champagne, a 2002 Dom Ruinart Brut
And a 2004 J. Lassalle Blanc de Blanc 1er Cru
Oh, we'll be back... especially since we didn't sample the $65 Pork Shank for four...
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