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Always come back to the ribeye I’ve grilled up some good porterhouse steaks, flank steaks, and NY strip steaks recently, but I always come back to the ribeye as my all time favorite cut of beef. Nothing beats a perfectly smoked and seared ribeye. submitted by /u/ElCapitan006
Pasta with Lobster Sauce…hello, my summer fave! submitted by /u/Framed-Cooks
Sweet potato fries and pan fried seasoned porkchops submitted by /u/artpile
Short Ribs & Scrambled Eggs (w/ tomato & avocado) submitted by /u/glitterysweater
French Toast stuffed with strawberry cream submitted by /u/Odd_Drive379
Grilled Peach and Burrata Salad Basil, mint, lemon zest, red pepper flake, salt, honey, and olive oil submitted by /u/Beef_Nachos
Smoked veal tongue , veal brain ,in batter, veal brain sauce submitted by /u/KeepowOne
Ice cream cake, made of eye fish Look at these, amazing cake created by chef Josh Niland for Saint Peter, Australia Presented during hes talk in the conferences before the Award ceremony of World’s 50 Best Restaurants The bread has eye fish submitted by /u/ManyYouth5255
The dinner I ate in French submitted by /u/lisaaaaaaD1
Plantbased dessert option Poached Pears, infused fruit, strawberries/raspberries/mandarin/ rum pineapple/caramel banana, nasturtium consommé. submitted by /u/chefjasonhoward
Dutch kroket with mustard on a bun submitted by /u/mitch-mma
Donut Burger from No Fork Beachwood, OH submitted by /u/ffljm
48 hour wet cured & whole roast chicken with, roasties, asparagus and gravy submitted by /u/water2wine
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