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Post from Chicken Fried Texas
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Unique chicken fried steak is hard to come by, especially because the iconic dish remains tied to tradition and people are rooted in the CFS their grandmother made or the first time they ate a delightful plate of crispy, creamy goodness.




But, the eclectic Beaver’s Ice House does a terrific job at refining a very rustic dish. The “CFNYStrip” ($15) is a New York strip steak pounded to the texture of traditional sirloin. The texture was good, although the connective tissue often made for a chewy bite.






The mesh of flavors was excellent. The bacon mushroom gravy added an earthy and salty finish to an excellent bite. Perched on a cabbage and onion sauté, the dish jumps off the plate. The cabbage brought unctuous and sour notes to the dish that I wasn’t sure would work at first but jelled nicely with the rest of the dish.




Plus, the ability to add an egg the dish for a dollar brings the continuous potential for innovation. Sometimes, traditions need to be updated.




(Also, aside from the outstanding CFS, the fried “beaver balls” are a must have for any visit: fried brownie cakes with ice cream balls on top. Need I say more?)





Post from Chicken Fried Texas
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