Master Unvegan, I think the only other substitute for mashed potatoes would be french fries, and anything else would not match the ethos of the restaurant (nachos or chips). I don’t think that the potatoes overpowered the steak, but the portions were so disproportional, given your desire for double potatoes, that the steak was lackluster in the pairing.

That being said, I would like a bleu cheese dressing on the butter lettuce.

That’s good to hear. Will they be adding more sides? My main issue was that I could only substitute more potatoes for salad, which then overpowered the steak.

Chefs Pete and Rian in San Diego are working with Brandt Beef on a sustainable whole animal project. They just got in half a cow from Brandt Beef and will be the first to to do the Brandt beef full animal project. This week they’ll receive half a cow in the form of basic cuts and age in house from anywhere between 21 days and 70 days depending on the cut. They’ll have aged whole bone-in Rib Eye, beef tenderloin, New York or Delmonico steaks. They will be using 20 different cuts total, including the bones for stock. Keep an eye out for the beef specials on their menu, because that’s where the beef will turn up.

They recently had a spring lamb in and it turned into beautiful lamb shanks, roast leg of lamb and a lamb Bolognese with hand cut fettuccine. They’re also currently curing their own bacon and proscuitto in house.