Restaurant: Tony D’s 288 Exchange Blvd, Rochester, NY, (585) 340-6200
Chef: Jay Speranza
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Prepared in classic steakhouse fashion (pan seared and pressed and then finished in Tony D’s unique coal fired oven), this steak compares very favorably with similar dishes at high profile steakhouses like Morton’s or Smith & Wollensky, making it a great find here in Rochester. The crusty char on the outer edge adds texture and dimension while the perfectly balanced seasonings highlight the flavor and quality of the beef, complementing it, never covering. Tender, juicy and beautifully presented, the filet is served with a rich, aromatic veal and chianti reduction that alone is worth the price of admission. And unlike classic steakhouses where sides and sauces are offered a la carte, Tony D’s tenderloin arrives perched atop a heaping helping of perfectly sauteed spinach and crisp-tender roasted potatoes, making this a special occasion dish you can justify ordering any time. Enormously popular, this Best Dish has been appearing on the specials menu for the last four years. You can find out about this and other specials by following Tony D’s on Facebook.
-Allison Zimmer
