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Sous Vide Halibut
Expensive, lean, and unforgiving in a pan. 132F gives you the firm meaty texture halibut is bought for, without the dryness that usually comes with it.
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Precision when it matters, fire when it doesn't.
Coffee to the gram, barbecue by feel, and the reasoning for both.
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Worth the Trip
The places I would drive across a city for, and have. Not the most expensive ones and not the newest ones: the ones where I have never once left thinking I should have gone somewhere else. Every one of them was paid for as a customer, with nobody told I was coming.
6 places
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