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 -- mostly because 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.

your humble author enjoying elk at The Beacon Room, October 2023

Elk Burger

PL here -

Hey, I admit to having adventurous dining tastes.  Over the years, I've enjoyed venison, bison, mutton, and frog legs. Ok, maybe not that adventurous - certainly not as adventurous as Anthony Bordain -  but better than some.  I did once try ostrich - cooked at home - and found it too dry. Probably not due to the bird but my overcooking.

But when my wife Tina told me about this new place, BareBurger Organic  - new for Westchester, NY - that served burgers of wild boar, bison, elk, and, yeah, ostrich, in addition to more conventional fare, I knew I would have to try it.  We were on Rt. 119, on our way to another fine establishment, when Tina said hey, how about that new burger place?  I hung a sharp turn down Central Avenue.  Tina went for the beef burger, organic, and loved it.

And I went for the elk.  It was just perfect - in many ways like the finest beef burger, but with absolutely none of the fat, not a hint of grease, not even an aftertaste impression of grease.  It was just tender, delicious meat, almost fragrant it tasted so good.   The brioche and the spinach greens and tomato - also organic - were perfect accompaniment.  I was almost sorry I put a little honey mustard dressing into the mix - the elk burger was so savory.

There are BareBurgers in Manhattan, New Jersey, who knows where else.  If the burgers those serve are anywhere nearly as good as the ones Tina and I had late this afternoon a little south of White Plains - trust me, you'll love it.   I may even go for the ostrich next time.