July 2019 Issue #31 July 2019 Issue #31 4Guys | Page 157

From the Ocean, there is Bacalao Negro con Miso ($34), a customer favourite from the
restaurant’s previous incarnation.
Carried over to this menu to appease regulars and convert newcomers, the flavourful
black cod (a.k.a. sablefish) is moist and succulent with Saikyo miso giving it umami
and a hint of sweetness. Accompanied by crispy Jerusalem artichokes and pickled
veg, it’s easy to see why this is a popular order.
Of course, since this is a steakhouse, the main attraction here is the items from the
Land. Filete de Costilla (market price), an impressively enormous Flintstones-sized
Prime Tomahawk, is slowly cooked to order, to a tender, melt-in-mouth medium rare
over the open wood-fired grill.
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