A Symphony of Flavors
A Sneak Peek at Steak 48's Future Menu
Nestled in a cozy corner of Charlotte's renowned Steak 48, a culinary adventure awaited. Invited to a private tasting orchestrated by the restaurant's new Corporate R&D Chef, Raul Del Pozo, I was offered a glimpse into the future of the menu.
Chef Del Pozo's infectious enthusiasm was evident as he unveiled the evening's program. The first act began with a luxurious indulgence: champagne flutes clinked in a toast, followed by the arrival of decadent caviar cones. These bite-sized delights featured Sasanian Siberian osetra caviar nestled within a crispy shell, balanced perfectly by a touch of horseradish crème fraîche and a touch of opulence with gold leaf. Notably, all caviar served at Steak 48 is sourced sustainably and ethically raised in Poland & Italy.
Each subsequent course was a revelation. Torched scallops offered a tantalizing fusion of yuzu ponzu, truffle crema, and of course, the crowning touch of Siberian osetra caviar. The Hanging Bacon, a soon-to-be-signature dish, promised an explosion of smoky, savory goodness with its steak rub. Spring Pea Ravioli, a vibrant addition, burst with the taste of the season thanks to its sweet corn crema and finishing touch of chive oil.
As the evening progressed, Chef Del Pozo unveiled the Whole Branzino Filet, a melody of flavors with oven-roasted goodness, charred lemon, and a delicate beurre blanc sauce. The Roasted Cauliflower offered a delightful contrast of textures. The caramelized florets yielded to the creamy caress of smoked basil aioli, finished with the sharp bite of aged pecorino.
Throughout the evening, Chef Del Pozo's passion for his craft was undeniable. Each dish was a testament to his dedication to using high-quality, sustainable ingredients to create innovative and delectable experiences. As the final bite faded, one thing was certain: Steak 48, under Chef Del Pozo's creative direction, is poised to become an even more captivating destination for discerning palates.
Other remarkable dishes coming this year include:
- Blistered Shishito Peppers - Menu Description: smoked lemon essence, roasted garlic, sea salt
- Shells + Cheese - Menu Description: boursin cheese + velveeta, garlic bread crumbs, caramelized (this is also available as Alaskan King Crab and Shrimp Shells & Cheese- the above with alaskan king crab leg and atlantic shrimp)
- Boursin Cheese Whipped Potatoes -Menu Description: yukon + russets, classic fine herb garlic boursin, sweet cream
