The Emerald Restaurant

[…] Take the beef. Our entrée that night was prepared as Marge intended it. She named the entrée the Kinsale for a seaport village in Ireland that she loved to visit. The dish centered around a Châteaubriand, a classic cut of tenderloin associated with romance because one piece is cooked for two people, then sliced apart just before eating. A tender red potato, carrots cooked in sugared water, and just-tender broccoli accompanied it.[…]

Irish or Not, Lucky at the Emerald
The Bee Cave restaurant serves up Old World hospitality, family-style.
Austin American-Statesman
March 13, 2014
by Beth Goulart

Published in print edition and here. (Pay-wall requires subscription or digital pass. Email me to request a full copy.)

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