Oak at fourteenth continues to create unique dishes that are pleasing to the palate. Some are new twists on old favorites (Housemade Pastrami Sandwich) and others take the patron on food adventures, re-discovering delicacies. This week, Chef Steve, features Lasater Grasslands Beef tongue soup with garlic.
Beef tongue is not a very common dish to most of you, but this rich cut of meat is enjoyed in many parts of the world. Previously, Joe and I have only tasted cow tongue in Mexican tacos. Tonight, Joe, Ryan S. & I were eager to try this interesting dish. We discovered a perfectly delicate soup that would compliment any meal. Chef Steve poached the tongue in beef stock, bay leaves, & thyme for approximately 8 hours, tenderizing this tasty delicacy. The outer membrane was then removed, and the tongue was thinly sliced. The poaching liquid, which is reminiscent of a consomme, was poured over blanched baby golden beets, carrots, along with the tongue slices. It was beautifully garnished with thin shavings of fresh garlic, a bit of thyme, and drizzled with tarragon-parsley oil. Tongue is similar in flavor to brisket and pot roast. We all delighted in our shared adventure of eating this relatively rare cut of beef. We then continued on with our culinary tour and ordered fried pickles. This crunchy & tangy 'shared plates' dish is served with a creamy green goddess aioli and is YUMMY!
If you have a chance to visit Oak at fourteenth, stop in for lunch, dinner or brunch sometime soon. Owners Steve Redzikowski, Annie Polk, & Bryan Dayton have renovated the old 14th Street Bar & Grill space and created a warm, inviting atmosphere that is perfect any time of day.
HOURS:
Lunch and Dinner Tuesday-Sunday
Saturday & Sunday Brunch
1400 Pearl Street
303.444.3622
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