Tomato And Blue Cheese Napoleon @ Dickie Brennan's Steakhouse
This seems like an obvious combination for a steakhouse--thick slices of tomatoes, stacked one on another with thin slices of onion. But in it is an original idea: a flavor affinity between blue cheese and the red-orange style of remoulade sauce. The two are all over the tomatoes. The flavor hits home, and the pile is easily big enough to split two ways.
