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Chef Chris brings together some of his favorite steakhouse classics in this hearty dish. A gorgeous grass-fed rib eye steak is rubbed in Chef's house spice blend and grill to a perfect medium rare. Served alongside decadent homemade creamed spinach and topped it a slab of Maitre d’Hotel butter—a compound butter infused with silky sautéed leeks—this dish is a must-try for steak lovers.

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Nutritional facts

Protein

50g

Carbs

35g

Calories

810

Fat

53g

Ingredients

Grass Fed Rib Eye, Fingerling Potatoes, Canola and Olive Oil Blend, Sherry Vinegar, Broccoli , Black Pepper, Garlic, Sugar, Kosher Salt, Light Brown Sugar, Granulated Garlic, Green Onion, Mustard Powder, Shishito Peppers, Paprika

Reviews

4.2

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Based on 253 reviews

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Janie Mutchler · 05/11/24

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About Brandon Kida

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Executive Chef Brandon Kida brings a distinct vision that combines inspirations from his Japanese heritage and nostalgic flavors from his childhood in Los Angeles with refined French culinary technique. Using only the freshest ingredients from local farmers, fisheries, foragers, and producers, his menu tells the story of his global journeys: bold, layered flavors, graceful execution, flawless presentation, and a celebration of California's seasonal produce.

Following graduation from the Culinary Institute of America in Hyde Park, NY, in 2001, Kida sharpened his skills at L’Orangerie in Los Angeles and Lutèce in New York City. He then joined the opening team at Asiate at the Mandarin Oriental, New York, where he climbed the ranks to his first executive chef position before heading upstate New York to tend an eco-farm and run a Scandinavian kitchen before returning to the city to open Clement at The Peninsula New York, which under his leadership was awarded four stars by Forbes Travel Guide in 2015.

After 15 years of honing his craft, Kida returned to his hometown of Los Angeles to join Culinary Labs and helm Hinoki & the Bird as executive chef, where his imaginative, ingredient-centric focus has propelled the restaurant’s globally inspired, of-the-moment California fare to new heights. During his tenure with Culinary Labs, Kida has opened Sorra Hollywood, a rooftop dining concept, and Soprano, an Italian-American-inspired restaurant. In April 2020, Kida launched Go Go Gyoza, a handmade dumpling concept, and later in the year, Go Go Bird, offering LA-style fried chicken.

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