Vegas may have champagne-filled vending machines, but the South likes to do things a little bit bigger and (dare we say?) better.
Classic Steak Tartare
If you can get impeccable beef tenderloin, why not showcase it by serving it as the Parisian bistro classic, steak tartare? An assertive sauce of mashed anchovies (which are optional), capers, Dijon mustard, egg yolks, red onion, and parsley complements the rich mineral flavor of the meat.
Covers tells a restaurant's story through its numbers. Here, Chefs Nicole Krasinski and Stuart Brioza reveal the stats behind their James Beard Award–winning restaurant State Bird Provisions in San Francisco.