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Michael’s New York Autumn Menu Tasting, Course 7

October 14, 2011

Bring on the meat! The final three main dishes we tried from the autumn menu were well worthy of everything that had come before. Without further ado…

Snake River Kurobuta Pork Chop, Heirloom Carrots, Polenta, Endive, Pommery Mustard Jus.

Pork and polenta make a heavenly duo. Even in the midst of a near food-coma, we couldn’t resist this divine plate. Michael was floored, loving the way all of the elements on the plate came together. The light Pommery mustard sauce moistens everything, bathing the ingredients in a mildly spicy, earthy flavor.

28-Day Dry-Aged DeBragga Prime NY Steak, Potato Puree, Porcini Mushrooms, Brussels Sprouts, Bordelaise.

Steak at Michael’s is always divine. That’s what happens when you start with the finest meat money can buy (thank you, Debragga) and then prepare it in the simplest, most delicious way. Every element on this plate was absolutely delicious. A must!

Ellensburg Rack of Lamb, Potato Gratin, Cipollini Onions, Broccoli, Lamb Jus.

Here’s evidence of how irresistible this lamb dish was: We forgot to snap a photo before we all started digging in! Needless to say, this plate was enticing and beautiful, starring gorgeous lamb chops with the dreamiest accompaniments.

At the conclusion of the meal, aside from being insanely full, all assembled were truly floored by Kyung Up Lim’s autumn creations. He has outdone himself with this menu, declared “the best yet” by Big Mike. Thanks to everyone for an incredible tasting experience. A pleasure to eat, especially with Michael and his daughter Clancy as table-mates.

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