Austin, TXIf you have been to Steiner Ranch it will be near the top of your list. I would recommend going just before sunset and requesting indoor/outdoor seating with a view of the lake. The place is astonishing. From the moment you pull up to the large cabin you are transported out of the city and neighborhoods to a tranquil and special experience. The lighting on the exterior of the building creates a feeling of elegance that matches the rustic decor inside. The waiting room is fashioned like an old time cigar room with leather and mahogany throughout.
There may be something to sitting under the Texas sky on a cool summer night staring over beautiful lake Travis, listening to live music that makes the food taste better. To me everything about the experience was magical. This carnivore’s Disneyland will leave any meat lover in a trance that makes you want to come back over and over again. The beef is fresh and local, the cuts are prime and the setting cannot be matched by any steakhouse I have ever visited. I would make this a bucket list item for anyone looking for a high end Texas beef experience.
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Salt Lake City, UT\I know, I know. Ruth’s Chris is a massive franchise chained with locations all over the country. As far as I’m concerned it doesn’t make it any less delicious. I have been to locations throughout the country but non better than the location in Salt Lake. You may think every location is using the same recipes, so how could it be any better in Salt Lake City.
first and foremost the service is unmatched. This location has been known to keep there staff late to accommodate post Utah Jazz game dinners at one or two in the morning. I have rarely visited the location when they didn’t send me home with some extra leftovers or a dessert for later. My favorite Ruth’s Chris dessert is the berries and cream. Unfortunately they took it off the menu, nut the location in SLC still whips up a batch for me when I ask. But the SLC location goes beyond service, executive chef, Brett Bartholoma, keeps the food on point at every visit. The cuts of meat used by Ruth’s Chris come from farms in the Midwest. There is a noticeable difference in a steak shipped from a Midwest farm somewhere in the Midwest vs a location like New York, Sacramento, or Hawaii. Mark Robbin’s is the owner operator in Salt Lake and whatever he has figured out with his staff is an amazing model for any steakhouse to follow. Dallas, TXPapa Bro’s is part of a southern group of restaurants know for it’s quality food and reliability. Other restaurants within the chain include Papadeaux seafood, Pappasito’s Cantina, and more. Pappa Bro’s being the most exclusive, offers steaks that are actually dry aged in house and you can taste the difference. They have a cut for everyone including a 40 oz Porterhouse for 2 that is cut table side. Depending on when you go they usually have select Wagyu cuts available as well. The steaks are cooked similar to other high end steakhouses with very high heat and a nice salt and pepper rub. The service is top of the line and the beef flavor shines through each cut. It is clear that they aren’t kidding when they tell you they only accept the top 5% of beef cuts in the country. They also pride themselves in a 28 day aging process that makes it even better.
Washington DCMastro’s is one of the newer steakhouse chains on the scene and they have a lot figured out already. They have strong bread selection including a unique pretzel baguette. The steak cuts include a large selection including 2 bone in filets and 2 other non bone in filets, New York cuts, and ribeye’s and even 3 or 4 wagyu cuts. You can tell they take the meat selection seriously and you can taste it with each dish. The steak is definitely the star of the show at Mastro’s with the side dishes leaving something to be desired. In terms of there steaks however, they knock it out of the park.
Columbus, OhioJack Ruby’s is as impressive of a steakhouse as you will find anywhere. From the moment you walk in you see a wall of awards from national organizations for service and food quality. The decor is unique with a feel of a 1950s New York club mixed with renaissance style furniture. The service is sublime with the table side steak showcase as well as a pasta dish made table side. The cuts are elite and the side dishes extraordinary.
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AuthorBrandon Adams is an Entrepreneur who travels around the country visiting with clients at the finest steakhouses this country has to offer. He has no background in the culinary arts. He is just a good ole' red blooded meat loving American man. Archives
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