Let's discuss god tier restaurants we've been to.

>>8759648
Sorry for quality

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I struggle to label anything god-tier, but, good places I was at this week (I live in Miami):

Los Fuegos / Miami Beach
Decorated like a russian whore house, and full of russians to boot Service is alright, food very good. Empanadas are fantastic.
http://www.faena.com/miami-beach/restaurant/los-fuegos-by-francis-mallmann/

Makoto / Bal Harbour:
Great Japanese. I eat here like once a week for lunch after shopping, generally get a bento box with sushi
http://www.makoto-restaurant.com/

Matador Room / Miami Beach:
Latin cuisine, tapas. Very good, great room.
http://www.matadorroom.com/

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Foodies don't like The Keg but it is my favorite restaurant by far. Great food, great atmosphere. Pic related is what I normally order. Prime rib, garlic mash, deep fried onions.

>>8760407
anorexic 100lbs foodporn surfer here, how the heck do you chew through that fat?! the meat part looks good, but I hate the white chewy bits in meats like that

>>8759648
Go to San Sebastian, feel like this every 5 minutes.

>>8760440
>how the heck do you chew through that fat?!

It's tasty as fuck, that's how. But you're right, prime rib ain't lean, that's why I would only eat it when I go to this restaurant and I don't want to get in the habit of cooking it at home.

>>8760440
Imo that fat should be seared more. Then you can take a bite of it with the meat and it's great.

Otherwise, nothing wrong with trimming some fat off if you can't stomach it

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>>8760440
You chew on it and just swallow. It's not like biting into super tender pieces of meat but it's still good.
You gotta do that with proper korean BBQ too because they just serve you up the whole cuts of meat, they don't trim it. Adds a good amount of flavor.

Hiko-a-Mon - Louisville, KY

The only place I've ever been to that feels like it takes making sushi seriously. it's an actual Japanese restaurant run by Japanese people and not Koreans.

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>>8760464
I'm making this tonight!
https://www.youtube.com/watch?v=L2LyD3sNegE

I'm making it with fillets though.