Saturday, March 28, 2009

Gratuitous Sexiness: Such a Boar


Besh Steak's seasonal wild boar, tender and sliced into thick medallions atop a bed of creamy, rich grits and served atop a cast-iron skillet, is certainly not for the boorish. It's refined and less gamey than you would expect, but a far cry from our domesticated pig, with a little bit more lean tough muscle to the flesh than pork. The sauce, if I recall correctly, was a something vaguely honeyed, and the baby carrots and thin-cut baby zucchini were tender and steamed well. I don't remember what the foam was made of, but the whole thing came together quite nicely.

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