Chop! Chop! It’s time to meet the meat at two unique restaurants in Sydney’s Western suburbs.
Karen Ledbury loves a T-bone – but at the new Chophouse Restaurant in Parramatta, head chef Scott Kim has cooked her some rib-eye beef–1.7 kilograms of it!
Still on the bone, it’s known as a Tomahawk steak and it’s a very impressive sight. But no, she doesn’t just look at it!
The meat theme flows through to the bar – where even cocktails have a meaty theme. Sound weird? Well, when you’ve got rendered beef fat from the best cut of meat in the world (wagyu)… of course you’re going to infuse it in bourbon and make a cocktail!
Karen’s meat feast then takes on an American accent when she drops into Frank’s Original Philly Cheesesteak & Dogs in Wetherill Park. The tiny hole-in-the-wall restaurant is putting out two big American favourites that are authentic and delicious. Saving the best for last? Deep-fried Oreos. We suggest a standing ovation for this place!
