Served at
Alice BRestaurant associated with chef Mary Sue Milliken
The apple wood fire grill created a beautifully caramelised crust while locking in the beef’s juices, adding layers of smoky complexity that enhanced the natural richness of the grain-fed ribeye. Paired with creamy mashed potatoes and tangy pickled kohlrabi, it was a satisfying finish to the meal.
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Restaurant associated with chef Mary Sue Milliken
An award-winning chef recognized by the James Beard Foundation.
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