Answers from Our Experts (1)
The MEET’s chef de cuisine, Tobias Unger, likes to present his food unfettered. Broccoli comes out clean and green. Caesar salad is made, per your directions, tableside. French fries are thick and come spilling out of the bowl. But most of all, Unger gives special care to the steaks — and he wants you to appreciate them in their full glory. Whether you order a filet mignon or the four- to six-pound Ningaloo Tomahawk cut (which they bring out to the table and show you before they roast it), meat is the main event. It’s served on a sizzling stone and garnished with only a few grilled tomatoes — setting the stage for you to dig in.