Left at the Fork

the road | the food | a new direction

Day: January 20, 2015

Flat Iron Steak Frites: the eight-ounce steak is napped with Sauce Bordelaise. Bearnaise and Beurre Maître d’Hôtel are also options. The fries are hand-cut. Flat iron steaks are very beefy, but can sometimes be a little chewier than premium cuts. If tenderness is a priority you'd be better off with another steak.

Brasserie L’Oustau de Provence, Manchester Center VT

January 20, 2015 / / 0 Comments

REVIEW

We’re impressed: Brasserie L’Oustau de Provence does reasonably capture much of the French brasserie experience. The bright, country-French Provencal-styled restaurant hits most of the old French country classics; this is not the spot for cutting edge cuisine. That’s not what a brasserie is about. Continue reading

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