A 5 deckle, short rib and rare New York steak.(Photo By Lisa Paredes) My favorite was the tender New York steak – it was the perfect bite for me that evening. The deckle was tasty but a little overly fatty for my personal taste. Then Pollaci brought out plates of three different steaks – rare grass fed New York steak, A 5 deckle (premium wagyu rib eye) and a smoky sweet short rib. ![]() It’s a rather enjoyable experience, but probably not for everyone. To cleanse our palates after the richness, we followed Pollaci’s suggestion and each nibbled on a “buzz button.” The bright yellow Sichuan flower bud makes one’s lips and tongue tingle for a short time. It was perfect on its own without a sauce, too. The steak was terrific, marbled and tender, with nice flavor from being seared. (Photo By Lisa Paredes)Īfter cooking the wagyu on the 800-degree pink brick, we had fun exploring the various toppings and dips. We were then served raw zabuton-cut wagyu steak, a searing hot pink Himalayan salt brick and a host of sauces and toppings, including truffle butter, egg yolk, ponzu, scallion, togarashi, shallot marmalade, bearnaise, miso butter, pickled ginger and various salts and peppers. Absolutely stunning in taste and texture. Served in a hollowed-out white miniature pumpkin, the veloute (a savory sauce) was a creamy pumpkin soup accented with chunks of lobster, Chinese 5 spice blend and fromage blanc. The pumpkin veloute was one of the standouts of the evening. Accompanied by persimmon, smoked mushroom, a frothy ginger aromatic and forbidden rice, the dish was colorful and delicious, with a bit of a spicy kick. Pollaci then brought us a wild salmon belly poached in olive oil under a heat lamp. Amuse-bouche of steak tartare, lobster corn dog and pork belly. ![]() I particularly enjoyed the steak tartare with its excellent blend of textures and flavors. Our meal began with an amuse-bouche trio of small bites: a mini cone filled with steak tartare, creme fraiche and caviar, a lobster corn dog on a bed of black truffle shavings and pork belly topped with fish eggs. ![]() The sips of the Belle, Short Round and Steampunk Innovation we tasted warrant a future visit to The Green Room.Īfter walking by the dry room for curing meat, made with bricks of pink Himalayan salt, and the glass-walled wine closet, we were then seated at the Chef’s Table banquette and served a glass of house pinot noir. The bartender, Phil, did make some specialty drinks for us, that we unfortunately weren’t able to finish before being escorted to dinner. View of Burbank from the hidden cocktail lounge at Castaway. The absinthe tasted fine, but we would have been much happier with champagne or a simple cocktail. Our cocktail of the evening was absinthe, which is a bit of an odd choice. Upon arrival, Chef’s Table diners are ushered to Castaway Burbank’s exclusive The Green Room, for an complimentary drink. Diners can add on a wine pairing for $50. For $125 per person, Executive Chef Perry Pollaci will create and help serve a six-course meal for two to 10 people seated just outside the kitchen, off the main dining room area.
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