Dining room at KO Prime.
This is a continuation of our carnivorous night at KO Prime. We began the evening with an amuse bouche and a glass of fine wine. Then it was right onto our first course: cola-marinated skirt steak tacos with avocado and salsa. The mini tacos were artfully presented and more than satisfying. In fact, we liked the presentation so much that we just may be serving these as tapas at one of our own dinners soon.
Dining room at KO Prime.
Our second course was a ragu of morels and asparagus with crispy tripe. The mushrooms were really flavorful and set off by green and white asparagus tips perfectly done. We were all anxiously awaiting the "crispy tripe" and with good cause. Rare is the true fan of tripe but this was an inventive use that fit this perfectly seasoned dish well. Great combination.
Bar at KO Prime.
The main course was an assiette de boeuf. The assortment was also a spot-on hit and included: Dashi-Braised Short Rib, Red Kobe Bavette, Roasted Bone Marrow, Pea Greens and and Beef Tongue Marmalade. Again, inventive and flavorful. The marmalade was particularly impressive. As a big fan of savory jams and chutneys, I found this to be a highlight taste. The meats were, of course, perfectly rare and the marrow like butter.
Flank steak at KO Prime.
Dessert was Whole Milk Vanilla Ice Cream with Braised Rhubarb, Chef Oringer's surprise premiere dessert for the event. The whole milk is sourced locally and the dish tasted surprisingly light, not unlike a frozen puff of whipped cream. We could tell it was rich, though, when Andrew's plate sat alone for a while as he signed books. There was absolutely no sign of the ice cream melting, not unlike a stick of butter.
Bone marrow at KO Prime.
There is no doubt that beef is in good hands with the James Beard Award-winning Chef Oringer. KO Prime brings the concept of a steak house to a whole new level. And for a weeknight during these trying economic times his nearly full house was testament enough.
Short ribs at KO Prime.
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