miami restaurants

Let them meat steak

August 9th, 2009 |

Disclaimer: I’ve just prepared a delightful vegetarian meal — Ina Garten’s Lemon Fusilli with Arugula — and I’ve consumed the accompanying two bottles of 2005 Sonoma County Merlot (with a little help from my husband). So excuse my dreamy pondering, but I’m weighing the virtues of vegetarianism. Sure, I’ve dabbled – from 1995 to 1997 or so. But my one-teen enviro-movement came to a crashing halt over dinner at a neighborhood Longhorn Steakhouse, during which my older brother’s taunts became too much to bear. To be fair, he was my sole role model and inspiration, having raised me from age 12 until my freshman year at University of Florida. Our relationship is based on sarcasm and will-bending — is there any other way? — and so, wanting to be cool for his 20-something friends, I caved. One medium-rare prime rib, please.

Obviously one of the most earth-friendly activities one could pursue would be to take it easy on your fellow fauna by, well, not eating them. But why? After all, the three little piggies are just so gloriously yummy. Plus, the powers that be are shouting PROTEIN! from the rooftops. Can’t get much more protein-rich than from a blood-red New York strip, or maybe Azul chef Clay Conley‘s “steak and egg” appetizer, which tops beef carpaccio with a crispy, truffle-scented egg yolk. Nutrient-rich, to be sure — though this gal wasn’t exactly dropping for a set of pushups following our Saturday night dinner.

Do we really even need meat? Veggies — and though one of my greatest comforts is a medium-rare fillet mignon from the Palm Beach Grill, I count several good friends among the non-meat-eating set — say we’re all overdosing on protein by the time we down the Activia (more on that later), hummus and black bean soup.

Either way, I am farily certain this gal is nowhere near boycotting the meat. And it’s not just the vino talking. Mama had a ridiculous dinner of coldwater oysters, followed by a trio of Moroccan-inspired lamb — braised, plus grilled chop and loin — at the aforementioned Mandarin Oriental eatery, and I’m not quite sure I understand the difference between chowing down on a sweet-faced, wooly mammal versus a graceful, overfished Swordfish.

Care to enlighten me? Veggies, sound off. Controversy is most welcome.

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Let them meat steak

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