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2012-10-03
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Stale notions of complimentary bread and butter fly out the window, substituted at Grand Hyatt's sterling signature establishment with crunchy pita and creamy chicken liver pate that combine to rouse the appetite remarkably.Beef, Part One: Steak tartare, beautifully presented, red and raw.Beef, Part Two: Australian Black Angus rib-eye. We requested it rare; it emerged impeccable. Every bite supplied blissful succulence.Thirty8's chocolate cake comes with a flourish, sealed with dry ice for visua
Stale notions of complimentary bread and butter fly out the window, substituted at Grand Hyatt's sterling signature establishment with crunchy pita and creamy chicken liver pate that combine to rouse the appetite remarkably.
Beef, Part One: Steak tartare, beautifully presented, red and raw.
Beef, Part Two: Australian Black Angus rib-eye. We requested it rare; it emerged impeccable. Every bite supplied blissful succulence.
Thirty8's chocolate cake comes with a flourish, sealed with dry ice for visual flair.
Hot chocolate is poured into the center of a layered cake that supplies both melt-in-the-mouth and crisp textures. Served with caramelized banana ice cream.
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