All burgers come medium-well done by default.
It came medium rare as requested, though its Tuscan garlic bread cover was charred.
The American Kobe beef burger ($12) came medium rare, as ordered, on a toasted roll with jicama slaw and house-cut fries.
Franklin Roosevelt called it the coming medium for newspaper delivery, but you'd have lost all investing in it then, or at any other point in its history up to the 1970s.
Although our waitress didn't ask how we wanted our seared breast of Muscovy duck cooked, it came medium-rare, just as our guest desired it.
It was from this list that we ordered the $32 veal chop, which proved no better than decent: a thick cut of high-quality meat that came medium-well instead of medium-rare, and therefore too dry.
But at $65, it should have been perfect, and it fell short: ordered medium-rare, it came medium-well in spots, and like the shell steak, it lacked the concentrated power of confidently aged beef.
Fillet of lamb came more medium than medium rare, but the well-trimmed meat proved wonderfully flavorful nonetheless.
Recently, a rare order came out medium, while a medium rare came out medium gray.
"They all come out medium anyway".
