Foodoir Photography: Beef Tenderloin with Asparagus from Castle Hill Cafe

That tenderloin doesn't look so tender any more. It reminds me of Anthony Bourdain's bit in Kitchen Confidential about "save for well done."

The bread at Castle Hill is more photoworthy. It's a kind-of expensive restaurant that serves regular french rolls. Nothing special. No unique ingredients, etc. So underwhelming.

Seth

I just called you a sellout because I love you in a gay way.

LM, you still crack me up. Even if you did call me a sellout a while back.

The burnt looking hunk of beef is terrorizing me. Make it stop!

That tenderloin looks like a briquette. Was that at your request?

So not Eddie V's...

I gather that's supposed to look appetizing, but it, in fact, does the opposite.