Sure it seems an odd choice at a restaurant that prides itself on Cali-Baja cuisine, but don’t underestimate the power of a skilled cook and a hot grill. The rib eye hits the table with the fat still sizzling underneath a salty, deeply browned crust. Cut through the crackling exterior, and you’ll find ruby red meat marbled with veins of nearly liquid fat. There’s a spicy Mex-seasoned butter globbed on top, but it’s unnecessary. That compound butter is damn tasty, though, especially when it drips onto the creamy mashed potatoes.
This article appears in Best of The Bay 2007.
