MXDC Cocina Mexicana, a restaurant by Todd English in Washington, D.C., is rolling out this dish in October, which combines a Japanese meat dish with Mexican accoutrements. It starts with 12 thin slices of rib eye steak along with watercress and shiitake mushrooms. Those are cooked tableside by guests in a Japanese dashi broth and served with warm corn tortillas, red onion, cilantro and hoisin mole.
That’s the first course. The second course is angel hair pasta, carrots, potatoes, zucchini and pulled short rib that guests will cook in the same broth.
Price: $65 for two people