{"id":16518,"date":"2014-11-12T10:48:37","date_gmt":"2014-11-12T09:48:37","guid":{"rendered":"https:\/\/www.tasteaway.pl\/en\/?p=16518"},"modified":"2018-06-06T10:24:49","modified_gmt":"2018-06-06T08:24:49","slug":"ed-red-steaks-adam-chrzastowski","status":"publish","type":"post","link":"https:\/\/www.tasteaway.pl\/en\/2014\/11\/12\/ed-red-steaks-adam-chrzastowski\/","title":{"rendered":"Ed Red: steaks by Adam Chrz\u0105stowski"},"content":{"rendered":"

We’ve been thinking about going to Ed Red<\/strong><\/a> for a while. Actually we’ve been thinking it ever since we found out that Adam Chrz\u0105stowski left Ancora <\/a> and decided to open a steakhouse in Cracow. But you know how it is… Cracow is not always on the way.<\/p>\n

But we finally did it! A short stay in Cracow-Cz\u0119stochowa Upland, a Sunday’s trip to Cracow and long planned lunch at Ed Red<\/strong>. A difficult lunch – eaten in a group of 8 adults and 6 kids that are always too loud. A challenge for any restaurant. Fortunately, at Ed Red<\/strong> we get a separate room and a large table. The interior is pleasant, simple, first thing you notice is the open kitchen with the Master and his team inside.<\/p>\n

After entering, we notice a specialist Maturemeat ‘cabinet’ that allows dry-aging of beef<\/strong> in perfectly controlled conditions. From our previous conversations with Adam, we know that it’s the dry-aging process that makes the beef juicy, tasty and fragrant, even though most of the restaurants wet-aged beef for years because it’s more affordable. Maturemeat is definitely a useful helper in aging process – it makes it easy to control temperature, humidity and air flow and at the same time, gives effects of 3-week dry-aging using traditional methods in just 12 days. Maks is fascinated by the cabinet – another sign that he might become a chef one day! \ud83d\ude42<\/p>\n

 <\/p>\n

\"beef

beef dry-aging in Maturmeat cabinet<\/p><\/div>\n

 <\/p>\n

\"Adam

Adam and his team at work<\/p><\/div>\n

 <\/p>\n

We get into the menu! We know that steaks are essential, but the menu in Ed Red<\/strong> has much more to offer. Right now, it’s worth considering goose dishes prepared for St. Martin’s day. They will stay on the menu until the end of November.<\/p>\n

Having that in mind, \u0141ukasz goes for goose stomach dumplings served on beans mosaic<\/strong> (PLN 24) for starters while one of our friends orders goose lard with pear jelly and oat crumble<\/strong> (PLN 19)<\/p>\n

I’m thinking about goat’s cheese in beets with walnuts and herbs<\/strong> (PLN 23) for starters, but unfortunately, they don’t have it during our visit. My friends order various soups: lamb soup with baked capsicum and lentils<\/strong> (PLN 19) and barley soup with goose stomachs and boletus<\/strong> (PLN 16).<\/p>\n

Goose stomach dumplings surprise us a bit since these aren’t ordinary dumplings, but baked ones with pastry resembling Christmas Eve’s pasties. The dumplings are crispy, generously stuffed, served on beans and a tasty sauce. Soups – fragrant, filling, perfect for cold autumn afternoon.<\/p>\n

 <\/p>\n

\"goose,

goose stomach dumplings on a bean mosaic (PLN 24)<\/p><\/div>\n

 <\/p>\n

\"goose,

goose lard with pear jelly and oat crumble (PLN 19)<\/p><\/div>\n

 <\/p>\n

\"Ed

lamb soup with baked capsicum and lentils (PLN 19)<\/p><\/div>\n

 <\/p>\n

Most of us order a classic entrecote<\/strong> (Rib Eye) for main course. Adam says that it’s the best option right now. Apart from entrecote, you can order a rump cut (New York), rump cut with tenderloin and a bone (T-Bone) or tenderloin fillet. Most steaks cost PLN 19.90 for 100 g and the waitress asks you what size would you like. She recommends a women’s portion for women – approx. 200 g and a bigger one for men – 300-400 g.<\/p>\n

After quite a while, we get our steaks! We love the way they’re served: large piece of meat on a wooden board. It comes with a sauce (bernoise, demi-glace, mushroom, green pepper and gorgonzola, Ed Red’s butter), a bit of salt and depending on your order, homemade French fries, grilled vegetables or a salad served separately. And a huge knife! You can see who’s the king of the dish!<\/p>\n

 <\/p>\n

\"entrecote,

entrecote, green pepper and gorgonzola sauce and grilled vegetables<\/p><\/div>\n

 <\/p>\n

\"Ed

in the spotlight<\/p><\/div>\n

 <\/p>\n

\"goose

confit goose leg on red cabbage with prunes<\/p><\/div>\n

 <\/p>\n

Steaks are prepared as desired: rare or well done. Juicy, with lots of flavour. The wine is the only drawback – there’s not much to choose from by glass and Cabernet Sauvignon or Malbec turn out to be too light and fruity to go with steaks – they don’t underline it’s advantages the way they should.<\/p>\n

I, on the other hand, choose the main course from the seasonal St. Martin’s menu: confit goose leg on red cabbage with prunes (PLN 43).<\/strong> The goose is crispy from the outside and soft inside. The cabbage gets a distinct smoky flavour thanks to the prunes. I order potatoes with parsley butter as a side for the goose (PLN 7). They go with it well.<\/p>\n

 <\/p>\n

Desserts sound interesting too, but our little kindergarten is starting to get impatient. I guess we have to come back one day to try white chocolate, coconut and cherry mousse<\/strong> and coffee creme brulee with whisky and prunes<\/strong>.<\/p>\n

 <\/p>\n

Ed Red is also known for out-of-this-world cocktails. Their descriptions are as appetizing as main courses and starters descriptions! We have never seen such fascinating cocktails anywhere in Poland! How about Peat Protein<\/strong> – ‘Sour whisky with Bushmills and Ardbeg. Lemon tart with chocolate flavour is contrasted with peat finish or Hell of Mary<\/strong> described as ‘smoked tomato juice mixed with 3 J.A. Baczewski vodkas infused with celery, chilli and pepper, boosted with BBQ sauce’ ? Even the descriptions of culinary cocktails<\/em> at Ed Red are mind-blowing! Oyster Shooter<\/strong> sounds cool too – oysters in pepper vodka! Cracow’s the place to find such wonders!<\/p>\n

 <\/p>\n

What can I say about Ed Red?<\/strong> Great place for steaks, the best one in Cracow and one of the best in Poland. However, we still prefer fine dining<\/em> face of Adam Chrz\u0105stowski that we know from Ancora<\/a>. Aren’t steaks, even the most magnificent ones, a bit too little for a person with such skills, experience and mastery? In our opinion fine dining<\/em> gives more possibilities. On the other hand, it’s great that such place was opened in Cracow (we’re a bit envious! Warsaw wants one too!) and you can try dry-aged steaks prepared by one of the best chefs in Poland.<\/p>\n

 <\/p>\n

PRACTICAN INFORMATION:<\/strong><\/p>\n

Ed Red<\/a><\/p>\n

ul. S\u0142awkowska 3<\/p>\n

Cracow<\/strong><\/p>\n

tel: 690 900 555<\/p>\n

email: edred@edred.pl<\/p>\n

opening hours:<\/strong><\/span><\/p>\n

Mon – Thu: 12:00 – 23:00
\nFri – Sat: 12:00 – 00:00
\nSun: 12:00 – 23:00<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

We’ve been thinking about going to Ed Red for a while. Actually we’ve been thinking it ever since we found out that Adam Chrz\u0105stowski left Ancora and decided to open a steakhouse in Cracow. But you know how it is… Cracow is not always on the way. But we finally did it! A short stay […]<\/p>\n","protected":false},"author":10,"featured_media":16519,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3008,2984,2993,3003,2995],"tags":[],"yoast_head":"\nEd Red: steaks by Adam Chrz\u0105stowski<\/title>\n<meta name=\"description\" content=\"Ed Red is an essential place for all real men who will find themselves in Cracow. 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