Last night, I attended a speaker dinner for TechDays Calgary at Chicago Chophouse. I had the “black and blue” filet mignon, which was an unusual treatment: it was covered in a savoury chocolate-based sauce and stuffed with blueberry bleu cheese. Reading the menu, it seemed so weird that I had to try it…and it was great!
When I eat at a steakhouse, my preferred dessert is the cookies-and-ice cream plate, and Chicago Chophouse does a nice rendition, as pictured above.
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