Carnivores have taken their lumps lately, as “recession” menus in restaurants across America are forced to trim their use of quality beef due to its stratospheric price.
The sad result is a surfeit of poorly camouflaged cheap cuts, chicken ala Everything, and pasta by the pound. Consumers have found that they’re trading today’s deep discounts for yesterday’s deep satisfaction.
A few bold places, however, like Boston’s KO PRIME, still offer the ultimate dining luxury: generous cuts of organic, sustainable, USDA beef, cooked to perfection and creatively garnished, thanks to the ingenuity of James Beard Award-winning chef Kenneth Oringer.
Newly-published author Andrew Rimas is a fan of Ken's and KO PRIME, and will appear at the restaurant on Thursday, April 23 ay 6:30 PM to talk beef with Ken, and to read excerpts from his New York Times-reviewed book Beef: The Untold Story Of How Milk, Meat and Muscle Shaped the World. Autographed copies of the book will be sold on site.
Oringer’s carnivorous 4-course, $39 prix fixe menu that evening (excl. tax/tip/alcohol) will feature:
First course: Cola-Marinated Skirt Steak Tacos with Avocado & Salsa
Second course: Ragu of Morels and Asparagus with Crispy Tripe
Main Course: Assiette de Boeuf--Dashi-Braised Short Rib, Red Kobe Bavette, Roasted Bone Marrow, Eva’s Pea Greens, Beef Tongue Marmalade
Dessert: Whole Milk Vanilla Ice Cream with Braised Rhubarb
Reservations are available online or by calling the restaurant direct at 617-772-0202.