Categories

Best Main Course

Editors' Pick

Bison Rib Eye

Chef-owner Dennis Friedman was aiming for a dish that was a little unique at Newton’s Table, the modern American restaurant that opened in Bethesda last April.

His Bison Rib Eye, with spicy cocoa rub, balsamic glazed onions and blueberry demi-glace, is just the thing. It sounds risky, but the spicy-vinegary-fruity flavors juxtaposed with the assertive lean meat really works.

“It became a real star on the menu,” Friedman says of the $36 entrée.

The chef rubs the rib eye with bittersweet cacao nibs (small bits of husked cocoa beans), cayenne, cumin and a touch of paprika. The rich, deep flavor of the sauce is achieved by veal demi-glace combined with crushed blueberries. The caramelized onions add a sweet and vinegary punch.

For the winter months, Friedman is switching out the accompanying citrus salad for a heartier side, and as he rotates main courses, the rib eye may be offered as a special rather than a regular menu item.

But whatever the season, “we’ll always have it available,” Friedman says. Bravo.

4917 Elm St., Bethesda, 301-718-0550, www.newtonstable.com

Linux Systems Engineer

SHINE Systems

Substitute Teacher

The Primary Day School

Service and Engagement Associate

International Baccalaureate

Nurse (Supplmental)

National Institutes of Health

Revenue Manager

Choice Hotels International

Leading Professionals »

Newsletters

Dining Guide


-->