Hidden gem in Charlotte’s Oakhurst neighborhood where the menu is as creative as the food
December 17, 2020
Q&A: Wagyu steaks and Christmas lights
Each week, we answer your questions about food and drink in Charlotte
The Goodyear House is decorated for the holidays. Kristen Wile/UP
Q: What’s the best restaurant for Christmas lights?
Kristen: I love the decorations at The Fig Tree. They tastefully decorate the old home as it would have been for a family celebrating there, with greenery and white lights and nutcrackers. I went to The Goodyear House’s Ben’s Friends fundraising dinner last week, and they did a lovely job as well. They’re also doing a fun promotion with a hidden elf in the restaurant. Follow the restaurant on Instagram for hints about her location.
Q: My question is more cooking related, but hopefully you can help me out. I was lucky enough to get some A5 wagyu beef. I was wondering the best way to cook it. It came already frozen and the steaks are about half an inch thick. I think that I usually make a pretty good steak, but cooking this type of beef for the first time has me a little concerned. Defrost or not? High heat or low heat?
Kristen: Delicious! We thought this was a good question for chef Matthew Krenz, formerly of the Asbury and now at Sycamore Brewing overseeing the coffee program. His family owns a beef ranch, which makes him uniquely qualified for this one. Here’s his answer for half-inch thick Wagyu steaks: “That’s going to cook quick. If it was me, I would say how I always cook our steaks from the farm: just get a well-seasoned cast iron skillet as hot as I possible can.” Season it with salt and pepper, and when it hits the cast iron, let it sizzle for 2-2.5 minutes until you get a nice crust on it. For that width, I’d just sear the one side. You can baste it with butter and thyme, and rub a garlic clove over it for seasoning. Other tips: Let it defrost in the fridge, then let it come up to room temperature before it hits the pan. Pat it as dry as possible — you can wrap it in a paper towel after salting it.
Q: What’s your favorite Christmas cookie in town?
Kristen: While we were handing out cocktail kits at Camp North End, Jon popped in to Wentworth & Fenn and found my new favorite winter cookie: soft ginger cookie with dark chocolate and sea salt. The ginger cookie has a zing and the dark chocolate makes it extra decadent.
Have a question for us? E-mail it to editor@unpretentiouspalate.com and we’ll answer it next week!
