Photography by Kevin A. Roberts
In restaurants (and restaurant kitchens) around the world, one often hears that “classic dishes are classic for a reason.” When combinations of indigenous ingredients, flavors, and textures interact well together, they become universally appealing.
Consider such dishes as coq au vin, eggs Benedict, steak Oscar, Caprese salad—even the Chicago dog and humble BLT. Gamlin Whiskey House presents a new contender for that list: the tête de filet, a 7-ounce center-cut 1881 Omaha Hereford tenderloin. “It’s the best of the best,” says corporate chef Ryan Cooper. Garlic mashed Yukon Golds (a Gamlin family recipe) add a wintry touch, and jumbo asparagus is perfectly charred. The meat is napped with a 50/50 blend of Boursin and butter, and the onion-string garnish is so irresistible, you’ll try wheedling a side order out of your server.
