We had another excellent dinner at Tillie’s.
The outstanding comp of the month was tender grilled octopus with red kidney beans, scallions, and pork in a spicy romesco sauce. I also brought a nice bottle of wine for Chef Wirt as appreciation.
We also shared an excellent smoked pulled pork shoulder with red cabbage and grits.
For entrees Mrs. P had pan roasted swordfish with sweet corn, NJ chanterelles, and giardineira. I had a dry aged grass fed rib eye with green beans, spinach, and blue cheese. It was cooked Pittsburgh style with a nice char on the outside and perfectly medium rare on the inside. It all went great with a 2015 Muga Reserva Tempranillo. Thanks to @Barca for your excellent wine recommendation!
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