<![CDATA[The prime rib from Tomat's California Cuisine restaurant is one of the town's most fanciful of meals. An inch-thick cut of select beef, cooked to the patron’s preference, comes in either an 8-10 ounce or 13-14 ounce portion, can be the perfect dinning fare for the ultimate connoisseur. Fresh baked bread and a house salad begin the meal—the loaves of bread arriving daily, and the salad a mix of red-leaf, cabbage and iceberg lettuce (normally with the addition of romaine) is topped with sliced cucumbers, julienne-cut carrots, tomatoes, and accompanied by artichoke hearts, double-baked croutons, with a dollop of potato salad along the side. The prime rib is served with a carrot and zucchini combo along with a baked potato, both perfect for soaking up the meat’s own au jus. A sweet and creamy horseradish is provided for those who wish, is a perfect accompaniment to Chef Tony De La O’s secret dry-rub. All-in-all, Tomats’ prime rib is yet another example of why Winters is rising as a food destination.]]>
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