Cork&Screw, Rustique: Such A Culinary Experience!

There are times when i want to dressed my self up and go to the fancy restaurants to have a slice of juicy steaks and a sip of wine. After strolled to the Padangnese vibrant eatery some times before, last weekend i chose to taste another part of Jakarta and sit gracefully on Cork&Screw and Rustique.
Cork& Screw which located in Wisma Kodel, Kuningan is a complete package of resto, bar, lounge, and wine store. My personal favorites from this place are the food (turns out that this place has a collaboration with Koi Resto, my favorite European resto), the atmosphere (the place has a low dimmed lighting, which reminds me of native restaurants), and the music background (it's chilled jazz, ambiance music, kinds of music which will make you stay all through the night). That night, with the sound of Mondogrosso, my favorite Japanese Jazz artist, i chose Asian Cuisine which is served by rice. I picked the Asian Black Pepper Beef Steak. The portion is quite big and the pepper wasn't quite strong but the taste still remained thick. I enjoyed my meal with Moscato d'Asti. This is a classic sweet Piedmont wine obtained from the soft pressing of Moscato Bianco grapes cultivated in the restricted area distinguished by the denomination of controlled and guaranteed origin. It has a pale straw yellow color, intense fruity perfume and a sweet, pleasantly and harmonious flavor. Moscato d'Asti should be served at temperature of about 9/10, traditionally in a goblet, but current trends seem to prefer a flute glass. I personally prefer white wine to red wine, and my friend's choice for wine was right. It tasted really good combined with my spicy food.

After visiting Cork&Screw on saturday, the next day, i went to have some steak at Rustique which located in Plaza Senayan on 4th floor. I believe that steak is better enjoyed for dinner. Maybe is just a state of mind because so far i haven't found the connection between food and the time you consumed it. Honestly, i picked this place because i just recently read the review for that restaurant in a local magazine. Rustique is famous for its specialty for serving the dry-aged beef for the steak. Dry aging occurs while the beef is hanging in a refrigerated cooler, at a specific temperature and humidity, for 10 to 28 days after harvest and prior to cutting. When beef is dry aged two things happen. First, moisture evaporates from the muscle creating a greater concentration of beefy flavor and taste. Secondly, the beef’s natural enzymes break down the fibrous, connective tissue in the muscle, tenderizing it. Most of the tenderizing activity occurs in the the first 10 to 14 days. So the meat will be so soft but still juicy when you chew. That night, i chose a 200 gr dry-aged Rib Eye Australian Beef with mushroom sauce and grill mix vegetables for the side dish. I requested the meat to be 3/4 cooked. I can say that this might be the best steak i have ever had. I can easily slice the meat and i don't need any effort to chew. The best part came when i chew the meat, the fat that sticks to the meat was firmly melt and it add the juicy of the steak itself. Yummy. For the drinks, i prefer a mocktail called Rustique Mocktail which consisted of lychee sorbet and mango juice.

As a wrap, i'd like to say that i will definitely go back there again. Because i love how they give me such experience in culinary with their best place and most exactly BEST FOOD!