Now we serve an attractive, smaller portion of one of the best cuts available. More intense flavor than the tenderloin, and still ranks high for tenderness among middle meats. Ideal for grilling/broiling.VIEW MORE
Simmering them slowly with garlic and vegetables in red wine yields a rich broth and tender, succulent meat, making a lavish feast for you.
— Oxtails, Disjointed
— Olive Oil
— Red Wine
— Garlic Cloves
— Green Bell Pepper
Serve with your favorite steamed vegetable and a mixed green salad to round out the meal. Feel the difference
— Olive Oil
— Filet Mignons
— Minced Fresh Garlic
— Minced Shallots
— Cracked Black Pepper
Made with the freshest eggs and natural milk . You can choose from several flavors. Besides add the extra you want
— Ice Cream
— Something Your Imagination
None of us expected to fall in love with this dish when we tested it, but we all did. Most Thermidor recipes yield something that tastes stodgy and heavy, but this version, by La Rosa Restaurant chef Alberto, is almost sleek.
Octopus can intimidate the home cook. Once you understand that it takes two simple techniques to take octopus from threatening foe to cherished dinnertime friend, you’ll be hooked on its mild oceanic flavor and slightly springy texture.
The food itself is delightful. A special of sea bass carpaccio is heavy with fragrant olive oil, and shaved roast beef with lashings of mustard butter has that pleasing nose-tickle effect.
Chef Rob Hanzer perfectly cooks chickens in a giant rotisserie oven, but the birds are equally delicious roasted on a rack in a home oven.
Hard work? At all. We make our journey has a party. Professionals and enthusiasts, from assistants to the chef. All in tune to make your order out as quickly as possible. But above all, with the quality that you expect. “Taste the Difference”