A Cut Above
I try a new take on steak and peppers
By Mina Yamashita
When it comes to flavor, it’s hard to beat a well-marbled rib eye. But when it comes to cost without sacrificing flavor, I go for the flatiron. It comes from the top of the shoulder and is sometimes called a top blade, top boneless chuck or petite steak. It’s used in steak frites in restaurants, and it’s sometimes hard to find at a standard grocer. When trimmed out by a good butcher, a tough, sinewy membrane down its center is removed to leave a perfect steak for the grill.
Sergio Salvador salvadorphoto.com
Fresh ideas in seasonal cuisine
By Ari LeVaux
Meat, of all the ingredients a restaurant serves, is arguably the most deserving of care in how it is sourced. Unless, perhaps, the name of the restaurant in question is Cafe Green. At the three-year-old Downtown breakfast and lunch joint, the greens of both the salad and the chile persuasions are local. And some of the meat on the menu is too, if you consider Pueblo, Colo, to be local. (We do.)
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Beerland at The Lodge at Santa Fe
Celebrate the premiere of the new VICE docu-series exploring the world of home-brewing at the tour’s first stop. Enjoy happy hour, live music, lawn games, seminars, a special screening of Beerland and more.
Downtown Grower's Market at Robinson Park
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