A couple months ago, someone asked chef Damon Menapace if he’d ever heard of anyone dry-aging a steak for 100 days. And okay, so to a normal person, that might be a weird question. But Menapace is the chef at Kensington Quarters — a restaurant that takes meat very seriously. So Menapace thought about it. He…
The post Eat This Now: 100-Day Dry-Aged Rib Eye at Kensington Quarters appeared first on Philadelphia Magazine.
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