Sometimes you don't need a reason to have a steak dinner. It's really a reason to say, "Why not?". And so Mr. M&P, Ms. Pastry Chef, and I headed out to Uncle Jack's to stuff our faces with delicious beefy goodness. Let's the bovine parade begin.
To start, we tried the Kobe meatballs ($15) which come 4 to a dish. I don't know why they put a Japan flag on there because it was clearly American Kobe. Anyway, tender meatballs in a thick wine sauce. It tasted good but I always feel that kobe or even rib eye is lost when ground up. No need for the marbling of fat within the meat. You can just add fat to the grinder with leaner meat. Personally, I'd say skip.
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To start, we tried the Kobe meatballs ($15) which come 4 to a dish. I don't know why they put a Japan flag on there because it was clearly American Kobe. Anyway, tender meatballs in a thick wine sauce. It tasted good but I always feel that kobe or even rib eye is lost when ground up. No need for the marbling of fat within the meat. You can just add fat to the grinder with leaner meat. Personally, I'd say skip.
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