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      12-24-2013, 01:33 AM   #126
NemesisX
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Drives: '19 Infiniti Q60S
Join Date: Jul 2009
Location: TX

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16 oz prime rib from Jasper's and aged gouda mac and cheese.




I go here probably once a week or so and the prime rib never disappoints. I know there's a Jasper's in Plano (and Austin) but I don't believe they've expanded beyond that yet.

Supposedly their baby back ribs are ranked "top 3" by "Bon Apetit magazine" and the executive chef appeared on iron chef america versus Bobby Flay one time, so the restaurant has a reasonably nice pedigree (although if you ask me I think Houston's/Bartlett's ribs > Jasper's ribs).

http://www.kentrathbun.com/jaspers/austin/

The thing I love about their mac and cheese is that it's sharp and actually tastes like, you know, cheese. I've encountered too many bland renditions of "gourmet mac and cheese" from supposed "fine dining" restaurants and so it's refreshing to see it done correctly once in a while. Jasper's does not disappoint when it comes to mac and cheese, and it goes great with the meat.

Prime rib's not a glamorous cut but given the preparation it tastes better than most filets, and I am a filet snob.