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David Lissner
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Friday food porn: Here’s the beef!

South Water Kitchen's black-pepper bistro 'filet.'

South Water Kitchen's black-pepper bistro 'filet.'

No, that’s not beef tenderloin. At South Water Kitchen in the Loop, Chef Roger Waysok this black pepper bistro “filet,” a lookalike made from a new cut of chuck — beef shoulder. He serves it with celery root puree, wild mushrooms and red-wine reduction, $30.