TEXARKANA MAGAZINE
of Bulleit Bourbon, simple syrup, ice, and bitters, garnished with muddled cherries and an orange slice. APPETIZER The steak crostinis were not your ordinary appetizer and were an unexpected treat from the kitchen. Three perfectly marbled, thick slices of ribeye resting perfectly on crostini with a house made horseradish sauce and balsamic reduction were topped, in true Twisted Fork fashion, with a fiery pico that led us right back to our wonderful cocktails. As one of the highlights of our meal, each bite was savory, sweet, salty, and spicy, with a nice kick of acidity to round out this perfect appetizer. ENTRÉES We are firm believers that when dining out, a person should try new things. Variety is the spice of life! So, with that in mind, we pursued a route untraveled. We chose menu items neither of us had ordered before, but both of which we will have again!
Andrew’s V-Day Meal APÉRITIF Witchy Woman
APPETIZER Steak Crostini with Horseradish Cream and Balsamic Reduction ENTRÉE Beef Short Ribs with Parmesan and Mushroom Risotto
DESSERT Apple Pie Bread Pudding
Kyle’s V-Day Meal APÉRITIF Old Fashioned with Bulleit Bourbon APPETIZER Steak Crostini with Horseradish Cream and Balsamic Reduction
Andrew —As a red meat enthusiast, I tend to stick with grilled, seared, or smoked, but the satisfaction resulting from the braised short ribs was second to none. It tasted like what you would get if a ribeye and a brisket were to have offspring. It was the tenderness of the brisket and the marbling of a prime ribeye. After the first bite, I tried to put on my best poker face hoping I might be able to finish my meal in peace, but once Kyle glanced over seeing the satisfied look on my face, it wasn’t long until his fork was coming in for a taste (or two). A parmesan and mushroom risotto accompanied the dish, which was equally gratifying. Parmesan was a perfect choice for this side dish and, combined with the mild taste of mushrooms, it left nothing to be desired. The longer it sat (which was not long thanks to Kyle), and the more au jus that soaked into the bottom, the better it was. Let’s just say this will be a repeat dish for both of us in the future. Kyle —I decided to go a little lighter with my choice of the Baja tacos. They were refreshingly amazing! Just one bite of the three small flour tortillas, lightly toasted, filled with blackened redfish, a chilled coleslaw, fresh cilantro cream, and jalapeno slices transports
ENTRÉE Baja Tacos with Grilled Okra
DESSERT The S’more
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COMMUNITY & CULTURE
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