By: Dana Rozansky
If you’re a carnivore who loves nothing more than a big hunk of meat at a swanky steakhouse, you’ve more than likely dined at Red, The Steakhouse.
Red’s steaks are nothing short of legendary - not only are they about the size of my torso (okay, maybe a SLIGHT exaggeration), but they’re seasoned to perfection and known to make steak lovers swoon.
While Red’s steaks are no secret, you may be surprised to learn that Red has got so much more than MEATS the eye.
I recently had the opportunity to SEA for myself what Chef Peter Vauthy has up his sleeve...and let’s just say I’m now following a strict see food diet.
Let’s start with the fact that the Chef had king crab flown in overnight for the occasion. They say once you go king crab, you never go back…so I guess I’m royally screwed because I tasted a bit of heaven and I’m genuinely concerned nothing will ever measure up.
Now, king crab on its own requires no bells and whistles. It’s fresh, sweet and buttery – in short, perfection. However, Chef Peter Vauthy always adds his own creative touch to each dish, so I was lucky enough to consume king crab in a variety of delectable dishes.
Now if you’re not a fan of crabs (then you probably haven’t had king crabs…), there’s plenty more seafood to go around. A few of my personal favorites:
So you know what you’ve got to do…head on over to Red and SEA for yourself what all the hype is about.