ABSteak by Chef Akira Back
4.5 (139)restaurant
4.5 (139)A modern Korean steakhouse pairing cuts dry-aged up to 30 days with distinctive house-made salts and condiments.
Description
Chef Akira Back frames the table around a cross-cultural approach, mixing Korean flavors with influences from other cuisines. The focus rests on extended aging, which yields a more concentrated taste, a denser meaty texture, and a sharper aroma reminiscent of aged cheese.
