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Branching out at Musso & Franks

Tom P | Jan 6, 201412:04 PM     58

I love Musso's, have been going for years. I always get the same things: Martini; Caesar Salad (or occasionally the romaine salad with the wonderful Blue Cheese Vinaigrette); Filet or Pork Chop or Sand Dabs, all wonderful; Baked or fries and creamed spinach. So I've been trying to branch out here and there to try some of the other items. Last year I became hooked on their macaroni au gratin. Wow. Is that terrific. Different… it's made with bucatini. But it is wonderful. Another new discovery: the boneless whole chicken with garlic. Incredible. An entire chicken, deboned but still looks exactly like a small chicken, roasted and served with an amazing au jus and tons of soft roasted garlic cloves. Divine.

Saturday a friend and I resolved to try all new things. Well, almost all new. I had a martini still, always will. But everything else was new… and excellent!

Lobster and Shrimp Bisque: The special soup of the day. Very rich. Wonderful. Lots of sherry and cream. Yum.

Musso and Frank's special salad: While I am not sure it was worth the 20 bucks, it was very good. Romaine, artichoke hearts and diced avocado, tossed lightly in their french dressing. Crisp lettuce and the avocado was divine, could not have been more ripe and perfect.

Chicken a la King: Everything you could want with such a dish, even served with toast points. I loved this and will get it again and again.

Grenadines of Beef: Filet medallions topped with Bernaise, served over a bed of wonderful brown sauce. I am not sure what the brown sauce was but it was really good. Both of these entrees were very rich. Not a complaint! Just a note :)

Lyonnaise potatoes: ok, if you like chunks of potatoes sautéed with onions, not hash browns at all, much better, this is for you. Wow. These were GOOD.

Sauteed Baby Spinach: this I have had before but my friend wanted to try. It's relatively new and it is excellent. Baby spinach perfectly sautéed with slivers of garlic.

It did my heart well to see the restaurant packed to the gills Saturday night, still thriving when we left at 10 PM. I love this place, love the changes the younger family members have made while keeping it still the classic restaurant it has always been.

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