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Then there were beef sliders on a good crunchy roll; gambas (giant shrimp) with a touch of garlic and a lot of red peppers; well-browned scallops atop a pile of greens; and sautéed wild mushrooms surrounded by grapes, bacon, and cherry tomatoes in an aged sherry glaze.
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I found the menu quite traditional Italian, except for the Argentine empanadas, and of course there is beef in several versions.
And yet there's beef and brilliance everywhere.
The movie stars Vin Diesel, The Rock, Jason Statham, Ludacris, Scott Eastwood … Self-evidently there is beef.
And once there's beef in the flat, it can be hard to get away from.
There is beef chili, served with cornbread ($4.50 a cup; $15 a gallon) and mini-cheeseburger "poppers" ($1.50).
There are beef balls, too, made of beef splashed with fish sauce, ground into a paste, frozen, ground again, then boiled until springy.
There are beef burgers made with Welsh Black beef and lamb kebabs made with Welsh Mountain lamb and venison burgers made with, well, venison.
For an old-fashioned touch, there is beef pot roast — incredibly tender slices — served with whipped potatoes and an array of roasted baby carrots and other vegetables.
Of the non-compulsory appetizers, there's beef tartare and goat-cheese pierogies, but the deep-fried "little bags of pheasant" have perhaps the most character.
There are beef oxtails of uncommon excellence, braised until sticky in red wine, a dish the late Pat Buckley once said she would choose as her last on Earth.
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CEO of Professional Science Editing for Scientists @ prosciediting.com