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Filet Mignon Hibachi Dinner

One of the best things about Worcester Foodies is that I am exposed to a new restaurant almost every month. My wife and I tend to favor the same, albeit wonderful, restaurants, all located within a five minute drive of our Worcester home. If it were not for Foodies I don’t know if I would have made the whopping 14 minute drive to Hirosaki Prime, and that would have been a shame. The décor is cool and contemporary, the service was excellent, and the food was artfully prepared and quite good. I chose the Filet Mignon (“aged to perfection”) for $23.99 and the fried rice for an additional $2.99. I was also offered and accepted miso soup instead of the onion soup listed on the menu. The miso soup offered subtle, delicate flavors, and the dressing on the salad was ginger perfection. As for the main course, just a few simple, quality ingredients quickly chopped and fried in front of our table made for a light and flavorful meal. The meal, including appetizer and drinks was a little on the expensive side, but the atmosphere and the chef’s performance cooking at our table made for a good value for the evening. Hirosaki Prime is a solid choice for Worcesterites looking to celebrate a special occasion or create a memorable first date. Even if it is, you know, a whole 14 minutes from downtown. -JD

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Filetto Al Pepe Nero

Filetto Al Pepe Nero available at Piccolo's on Shrewsbury Street.

Restaurant: Piccolo’s, Shrewsbury Street

As it appears in the menu: Two grilled filet mignon medallions, cracked black pepper, caramelized onions, Gorgonzola cream served over a bountiful amount of linguine pasta topped with freshly grated Parmesan cheese and cracked pepper.

Foodie’s Review: Beautiful presentation! Steak was cooked perfectly and had perfect grill markings, to top it off the aroma was intoxicating. The plate was garnished with fresh chives and parsley and complimented by the freshly grated Parmesan cheese and pepper. The steak was prepared a true medium rare, as requested, and the pasta was filled with caramelized onions and a rich, salty Gorgonzola sauce. The most difficult part of this dish was to keeping the others away from trying to have a taste.

This review was done by an independent member of the Worcester Foodies group during their monthly meeting in April 2011.