What more can a girl ask for her birthday than to be taken out for a tasty steak dinner?
Nothing, I tell you.
Of course, me being me, my date was my mom.
I chose Kozy’s Steaks and Seafood mostly because mom’s on a budget and Kozy’s seemed to have decent food to dollar ratio.
Kozy’s is in The Galleria shopping center in Edina, MN. Malls are not normally my first choice for steak restaurants–something about all malls having the same stores and fastfood places doesn’t lend itself to my idea of where a steak place should be located. But, The Galleria isn’t a mall, mall. It’s a rich people’s mall. And, Kozy’s isn’t owned by mall steak people; it’s owned by the folks that own Kozlak’s Royal Oak–a Twin Cities dining fine dining flagship. So, I knew it would probably be pretty good.
My thought was proven out.
We both got filet mignon ($27) which included salad and garlic mashed potatoes. (I’d been warned by my brother that mom would think anything over $20 that didn’t include sides would be too expensive.)
The steak was probably the best I’ve had in that price range. It was cooked perfectly (medium) with a wonderful crust. It was tender, tender, tender! The potatoes were slightly lumpy (a good thing), with actual roasted garlic bits laced laced throughout.
The setting was very unmall-like and was done in classic steakhouse: dark wood, lush drapes etc. We were seated in a backish room which meant that the mall was hidden from view and that we had actual windows that faced the out of doors.
Overall, twas a fabulous, tasty birthday dinner.
You can see from the flickr TAGS and stuff that he doesn’t live in Tokyo, he lives in HONG KONG!
Of course he does.
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maRLinda cooking up a storm…or not
I really love this site, it’s fresh and new and I just found it. I think I’m going to have to go through and figure out good recipes from here. It totally seems like there are going to be good recipes.
And the photography too, see?
I just can’t quite figure it out, the names, the kind of cooking, it just looks really yummy and fun.
If Tia says Yum Yum…Daddy sure want’s more! And I do want more… I just can’t come up with that name of that Cast Iron pots, those painted orange in Enamel…remember? (Le Creuset, my dear) Oh well..Let mommy Tia edit this later on…She knows where the pics are!
Sadly the recipes linked in the photos are passworded. Wonder why?
Just beautiful.
Is there really anything more to say here? If I had both of those things at the same time, I’d TOTALLY take a picture of it and put it on the world wide web.
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It’s funny. It’s on the side of a building in Europe.
It means:
Save the Fishes.
Eat more Steaks.
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In an informative article, Which steak tastes the best? Mark Schatzker of Slate Magazine proclaims “Marbling, schmarbling.”
I liked reading this piece, because of a few different reasons.
- the little guy wins [alderspring.com]
- the happy cows win [nimanranch.com]
- the happy cows get eaten
- nobody really knows for sure why or can guarantee good results except for the factory guys, who fare the worst and are most expensive, HA!
In other news, I don’t know, maybe I will buy some twenty-two-buck-a-pound steaks…
Hahaha.
Apparently it’s from Canada.
You really can’t fault them, what do they know from steak? Canada is BACON COUNTRY.
Meatgasm (<ahem> whippersnappers!) suggests extremely no-frills Bachelor steak preparation.
My comment: if you’re unwilling to at least use a timer, and have a fully thawed room-temperature steak, you deserve what you end up with, and will want a bottle of HP sauce on hand.
If anybody out there has ever dined on steak at a certain Hamersley’s Bistro in Boston, drop me a line. I’m getting ready to fry up some steak, bistro-style, from Hamersley’s luscious cookbook Bistro Cooking At Home and I’d like to compare notes or something.
I think it’d be fun to do a side-by-side review of a dish prepaired at a restaurant, with the same or similar dish prepaired from that restaurant’s chef’s cookbook. I’d probably pick the Sear-roasted Rib Steak With Garlic Butter (for simplicity of steak) or the Grilled Flank Steak With Coffee and Black Pepper Marinade (cause I love flank steak, and coffee and pepper, wow!)
The Bacon Guys have done this book from a bacon perspective… I think it’s time for the steak perspective.
It came to my attention that there are people I know who read this site. And furthermore, that they were interested in clicking through the comments and (more…) links to add their words, or finish reading long things. This is spectacular, and I would like to thank those people, those friends for pointing out to me the problems they were having doing those things. It is my hope that now those things are repaired and that they will come back and try clicking those things and adding their words one more time.
THANK YOU FRIENDS!
