Since I have such a nice collection of Kentucky's finest at home, I don't often drink bourbon in restaurants, but when I do... it's for a special occaision. And this special Feb. 1 evening was in celebration of my. turning 60 years old.
Knowing that I wanted an old school steak for my birthday dinner, I made reservations for Auckland's oldest steakhouse, Tony’s Wellesley Street. And it was kismet that they too are celebrating their 60th year of existence as well.
Sarah wanted us to kick dinner off with oysters and that meant I needed to pair the briny boogers with something sweet to sip on. And what better beverage to balance the salty oysters in an old-fashioned 60's era steakhouse than a good ole Old Fashioned.
Fairly certain they used Woodford Reserve and it was a delicious pour balanced with the orange bitters and perky sweetness. It hit the spot for sure.
For dinner, I went with the locally sourced Scotch fillet (aka ribeye back at home). At 12+ ounces, it was cooked to a perfect medium rare with a tasty, peppery outer crust. It paired well with my glass of Spy Valley (Marlborough, NZ) Pinot Noir. At $27 USD, the Scotch fillet was a great deal and the second best steak of the AU/NZ trip.
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