One of my favorite restaurant tricks is carving the meat in the kitchen. In many mid-high end establishments, when you order a roasted steak or veal chop or other large cut of meat, they will parade the beautifully cooked meat through the dining room, show it to the person who ordered it, and then take it back to the kitchen to carve. Yes, I know it can be disappointing when they return with a greatly reduced plate of food, but some restaurants will actually carve and serve the whole cut. While I enjoy the idea of tackling a large piece of meat on my own, in reality it can be daunting to try and take things apart with a steak knife and the limited room on your plate. This was a perfectly rosy two-bone veal chop. We took the meat off the bone, eliminated any large pieces of fat and gristle, then sliced up the center cut and the deckle separately. It made it much easier to enjoy at the table and everyone to focus on their favorite pieces. Win-win.
August 1, 2009