The dry-aged porterhouse served at FireLake restaurant is marked with grill hashes and flecked with spices and herbs. It's banded by a thick strap of fat and split down the middle with a T-shaped bone. The meat's tender, juicy interior contrasts its carnitas-like crust, and its flavor is deep, almost concentrated. It's exactly what you'd expect to find at a world-class steakhouse. Except that... More >>>