December 2018 Issue #24 December 2018 Issue #24 CHRISTMAS | Page 21

Harry’s Rib Steak ($65) served with bone
in is wet aged 28 days then dry aged three
weeks at Barberian’s; USDA grade and hit
with a little of Barberian’s signature steak
spice, like most everything here.
Moist and blush pink inside with an almost
crispy golden brown crust, the perfectly bal-
anced seasoning of sea salt, herbs and spic-
es, garlic and onion is the final stroke of a
masterpiece. Fluffy, salty, hand-cut fries and
a classic blistered tomato accompany.
Fancy Mushrooms ($9) gracefully accom-
pany the main event, shiitake and maitake,
given a straight-up sautee with butter and
garlic that brings out their earthy fragrance
and smooth, creamy texture.
There are typically two whole fish served on
the bone and a filet available every day as
well, say, orata and rainbow trout. They also
do oysters on the charcoal grill.
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