Can a Brooklyn restaurant rival any top Manhattan eatery? The answer is a resounding yes, it can, it does! SY and I found just such a dining experience at T Fusion Steakhouse.
My companion ordered a medium cooked Spencer Steak, a boneless prime ribeye cut. It was juicy, tender, with a certain crispness on top that added tremendously to the taste.
I ordered a Filet Mignon au Poivre, a mock 8 oz. filet steak served with sautéed spinach and very thin, long, curly pommes frites.
Both of these dishes were perfectly cooked with a rare understanding of what makes each cut unique, a total mastery and control of the mysteries of flavor. Visually, the boneless ribeye and filet steak looked very inviting. Their presentation was made with an obviously artistic eye, as their mere appearance made our mouths water. Their taste did not disappoint!
The wine selection is excellent and we opted for a South African selection, Rothberg Cellars Cabernet Sauvignon. A delightful choice!
As a fierce chocolate lover I ended the meal with Chocolate Fondue while SY had the Tiramisu. Great choices to top off a true feast that delighted the eye and the palate. Service was polite, helpful and very friendly.
All in all, it was an experience to remember and one we will repeat again and again.
CS
[Our upcoming website, the supremegourmet.com will feature a longer more in depth review of this restaurant and our experience there]
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