Steak tartare on French bun
Surely we can’t do a brains sandwich, but the closest we could get is this nearly undercooked collection of stuff. You might be able to fool a rabid zombie with the very lean ground sirloin, flavored with onion, salt, pepper, and vinegar. The egg yolk helps hold the meat together, while the crispy French roll provides a stark contrast to the meat. It’s a fine substitute for brains that any undead might find him/herself reaching for.
Guest portrait by James O’Meara