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Cote du Boeuf--expensive??


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Cote du Boeuf--expensive??

Star | Jul 29, 2004 12:02 PM

In Irene's Windows review, she talks about being bristled after ordering the bone-in filet the waiter raved about, only to find that it was $59 on the bill. We had a similar experience last night at another restaurant.

The cote du boeuf sounded just like what we wanted, so we ordered it. It was a special, though only delivered verbally by our server. We didn't ask how much it was, but we were chatting while decided and honestly, I just didn't think about it considering most of the entrees are priced in the 20something range.

ANYHOO, the 30-day dry-aged Neiman Ranch cote du bouef for two was quite good. Nice flavor, cooked a lovely med-rare. My dining partner didn't eat nearly all of hers because her portion was quite fatty. I ate a significant amount of mine. THe dishes were brought out first, with a smattering of sliced potatoes and some green bean salad; they brought the pre-sliced meat to our table and dished it out.

This is all well and good, until I got the bill: $85. $85!!!! for two plates of food. Is that reasonable?? I had cote du bouef at Patina once, but I can't remember the cost (though I will call soon). This is a neighborhoodish restaurant, slightly upscale (only slightly).

Am I wrong in being shocked?

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