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I had my filet with a little garlic butter.
This was the sound of my mother whacking a beef filet with a meat pounder.
The current menu includes oven-braised veal cheek simmered in red wine, and sea bass filet with sherry reduction sauce.
The pan-roasted salmon filet, with a mixed mushroom ragout, pommes Anna and a chardonnay sauce, was perfectly prepared.
Try the grilled salmon filet with sweet and savory mango curry ($17.95) or the grilled zinfandel sirloin ($16.95).
Matsutake, along with mussels, bob in a frothy aligot in one of the restaurant's more substantial dishes, a sweet tilefish filet with its iridescent scales still on.
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You can start with lobster ravioli; follow that with filet mignon with sautéed mushrooms, mashed potatoes, vegetables and creamy béarnaise sauce; and finish with chocolate macadamia nut tart.
Gray sharks were being chopped into filets with a rhythmic thud.
Also first-rate are moist John Dory filets with a delicate triple-cheese sauce.
Then came tiny tender pink lamb filets with more root vegetables and a compote that involved roasted garlic and milk and was exponentially more delicious than it sounded.
Veneer-thin sheets of it — set on fire to infuse black cod filets with their smoke — waft like incense as the plates cross the room, sending curious noses skyward in their wake.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com