[…] 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.
March 13, 2014
by Beth Goulart