Order Up: Taurus Steakhouse - Updated
UPDATE: Please read the full review of Taurus Steakhouse here.
Anyone with a modicum of skill can take a dry-aged, 24-ounce prime rib eye and render it edible; that the chefs at Taurus Steakhouse can take unconventional cuts and bits of steer and transform them into something greater through spice, flame, and nearly 40 years of accumulated technique is a thing of beauty. The 4-month-old Peruvian steak house, or parrillada, serves eight cuts of beef, everything from prime tenderloin right on down to entraña (skirt), vacio (flank), and picanha (top round), each magiced into steaks as unique in texture and flavor as their luxurious counterparts. You'll find lamb, delicately seared as savory costillas (rib), or thin-cut slices of pierna (leg). Pork shows up as white, tender chops, and loin. Not to mention the chorizo, morcilla, char grilled kidneys, and bold, luscious anticuchos -- chunks of skewered beef heart marinated and grilled and absolutely irresistible. There's not much else besides meat: There is no ceviche, no yucca, no lomo saltado, all staples of Peruvian cuisine. But even though the menu more closely resembles an Argentine parrillada than a typical Peruvian restaurant, the flavors employed by Carlos Habaue and family are distinctly peruano.
Now feast on these pictures from our latest visit; hopefully, that's enough to hold you over until our review drops on Wednesday.
|The skewer above is anticuchos, which are grilled, marinated beef hearts. Below that is a thin-cut medallion of pork flavored with cumin and chili.|
|Parrillada takes the center seat at the table at Taurus Steakhouse.|
|Luscious grilled short ribs are relatively lean cut and teeming with savory juice.|
|The parrillada sports four types of animal and could feed that same number of humans. Come hungry.|