Howdy to everyone. I hope everything is great in your lives!
You know we now live in northern California. There are so many good restaurants in the San Francisco area. Some are a little pricey and worth it while others are a little pricey and maybe just a little too proud. I am not saying the restaurant we ate at last night is either. I just thought I would share a little of our experience.
Here’s a page of the menu from 5A5 Steak Lounge. The meat in the photo is the 4 (4 ounce pieces) the waiter brought to our table to show us what we would get if we ordered the A5 Experience. You have to admit the pieces of meat do look pretty amazing.
I have worked in gourmet restaurants and understand how much it costs for good food, great employees, etc. To charge $550 for 16 ounces of meat in a restaurant says a lot to me. It says we have highly trained professional chefs who are experts at cooking and creating, you will remember and talk about the taste of this meal for years and our service is more of an experience than just serving you what you ordered. Basically, it will be the ultimate dining experience.
Needless to say we opted out of the wagyu steak section. I’m not saying it’s not worth it. I just saying as a chef, if I want 16 ounces of wagyu beef, I would much rather pay wholesale prices and cook it at home myself.
We shared some appetizers; I love lamb so I ordered the Colorado lamb, Mitzi had some wagyu sliders with sweet potato fries and our friends had filets. We shared a few side dishes too. We had a great time. If you have not tried wagyu beef, I do recommend giving it a try. Maybe put it on your bucket list?
On another note, I have still been food styling. It is so much fun. My latest project was working as a food stylist in San Francisco for the Mezzetta Company. They needed a photo of a salmon rillettes. I worked with Marshall Gordon. He is definitely a seasoned pro!
I have a busy couple weeks coming up. The NHRA is coming to Sonoma and I am headed to the track to cook for Jeggie and his team. I traveled with him and cooked for the team from 2002-2009. I can’t wait! The Sonoma race is special to me anyway because it is where I met Mitzi. Enough said!
Have a great week and let me know if you are cooking or eating anything great.
Until next time...