You probably can't go wrong in BA anywhere when ordering beef.

The menus intrigued me. Pictures of the cows first on the outside, then sketches of where various parts are located, then pictures of the raw meat, and finally pictures of the cooked products. I grew up on a farm so was OK with the detail, but thought I'd mention it so you aren't surprised.

I also learned the hard way that when I asked for a glass of "cold" milk, they heard "calde" and I got a glass of milk heated to near boiling, served on a plate with a doily. And the waiter had a very puzzled look as to why I should want such a thing.

Romelle