Then the waitress placed my steak before me. I was impressed.
They'd got my order right, for a start. I am a 'well done' kind of gal. Yes, I admit it: I like my steak well and truly dead, with crispy brown-to-black bits on the edges. In many places doing such a thing to a good steak is considered a crime, and I do understand why. I just wish some chefs would understand my need to have my steak's juices dark and caramelised.
The chef at the Sugarmill did.