Here's the problem: the first courses at Michael Voltaggio's Ink. are so sneakily delightful that by the time the steak arrives, you're unable to give it the respect it deserves. For this is a great piece of meat, beautifully aged and gorgeously seared, filled with that elusive primal beef flavor. (That little frill of puffed tendon is a nice touch.)
The Three T's of Ink.
The Three T's of Ink.
The Three T's of Ink.
Here's the problem: the first courses at Michael Voltaggio's Ink. are so sneakily delightful that by the time the steak arrives, you're unable to give it the respect it deserves. For this is a great piece of meat, beautifully aged and gorgeously seared, filled with that elusive primal beef flavor. (That little frill of puffed tendon is a nice touch.)