Elk Steak!

PL here --

Well, I was motivated to come back here with the first post on this blog in literally 10 years.  And it's about something closely related to something I posted about even longer ago than that -- Elk Burger, in 2013.

A few years after that post, I decided to move my dining up a bit, with a more delicious dish based on the same distinguished animal:  elk steak, medium rare.   I had it a few times in Chillingsworth in Brewster, MA -- more precisely, Chillingsworth Bistro, now called Chills Bistro, and it was scrumptious, more delicate than beef steak, but with a keener flavor.  In addition to those benefits, it takes a smaller portion of elk steak to feed you.

For a variety of reasons -- at least one of which was Chillingsworth wasn't open when I wanted it --  The Beacon Room, on the east side of Brewster in Orleans, became the place I ordered elk steak, when I dined there with Tina (another contributor to this blog), either just the two of us, or with Sue and Bob, or Sue and Bob and Karen and Bob.  And the elk steak was superb, perfectly cooked, every time.

I even mentioned it to my science fiction writing friend (author of a fabulous time-travel novel Novikov Windows) Chris Cosmain who lives in Australia.  He was so impressed, he asks me me every time we converse on Zoom or even a exchange an email how the elk steak is doing this year.  And the answer always is: just fabulous.

Now, for those of you who don't know me, although I could never be a vegetarian, I could easily be a pescatarian, as in fact I am, usually at least half a week.  So you can see how amazing it is that I'm such a devoted consumer of elk steak, at least in two Cape Cod restaurants.  I give it my most zestful recommendation.