For our appetizer we selected three meats and two cheeses, which were a nice start to the meal. For our entrees we both ordered the bulgogi marinated flat iron steak - 10 oz. of dry aged roseda farms steak as served with brooks' kimchee, korean potato salad, and a black vinegar sauce.
The steak was juicy, cooked to perfection, and one of the best steaks that I've ever had. As soon as we finished our last bites we wanted more.
For dessert we split the cheesecake, which was made with goat cheese from a local Maryland farm, and chocolate pudding with cayenne pepper. Both were smooth, creamy, and rounded out the meal. Needless to say we walked out of the restaurant very satisfied - and wanting more!
