11/03/17
A thin, grilled steak topped with a fried egg comes out on a bed of thick cut fries, along with garlic white rice, a small salad, and some fried plantains. The bright orange sauce served on the side lent a good peppery heat to the steak and fries. Steak is normally the star of the show, but because of it's thinness it plays more of an ensemble role, passing the rock freely between the other flavors and elements of the dish. I'm a fan of variety so I didn't mind at all, this plate offers enough color variance between salty and sweet, soft and crunchy, spicy and cooling, that it makes for a satisfying lunch dish without making you feel too full.