Dish of the Week: Ribeye at Masseria

11 May

Ribeye at Masseria

Dish of the week is an ongoing series from District Cuisine that highlights one of our favorite dishes from a local restaurant.

District Cuisine recently had a delicious spring dinner at Masseria in Union Market.  While several of the dishes were great (Masseria features a several course tasting menu and does not offer a la carte except at the bar), the ribeye was particularly memorable.  Dry aged for 30 days and then cooked rare-medium rare, it was one of the most tender pieces of meat we had every had and truly melted in your mouth.  It is lightly drizzled with a cheese fonduta as well.  Plated with “crushed” (basically mashed) potatoes, spring onions, and fresh flowers it was a real taste of spring.  Definitely check it out before it disappears from their frequently changing menu!

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