Y est allé·e le 2 novembre 2024
- Global 1
- Plats 1
- Service 3
- Atmosphère 4
If you are a steakhouse - then it's reasonable to expect you know how to prepare a steak. I ordered the 14 oz ribeye - medium rare. It came to me almost cold - and the reason it was cold was it was literally raw. When I saw raw - I do not mean rare. I mean red raw. I had to send it back to get properly cooked. My girlfriend ordered the "Kennedy" which is supposed to be their signature dish. It also came cool - the sauce on it was cold - no exaggeration. Her filet was cooked correctly but but it came cool. You go to any reputable steakhouse - Ringside, Morton's, Ruth Chris, etc. - the steak comes out HOT and cooked to whatever you asked for.
So, the waitress took my steak back and had it cooked correctly (came back at least hotter than it was when I first received it) and after the second try, was cooked correctly. Now, here's the real rub. Knowing it was literally raw (again, not rare) I would have expected that she would make some accommodation (like - "the dessert is on us" or "your drinks" are on us" or something). Nope. When the bill came - I had to pay it like a schmuck and I did. Some accommodation would have at least made the dining experience somewhat better.
Example: We ate at Morton's in Portland some months ago. We had some leftovers and they boxed them for us. When we got home, we realized they gave us someone else's leftovers. We called Morton's, not to give them a hard time -which we didn't - but to let them know of the mix up (we paid a lot for those leftovers as it is :). On their own, Morton's not only apologized for the mixup - they credit us for two steaks of our choice the next time we came in. When we did sometime later, they remembered. We remembered that level of service two.
So, if you're in the steakhouse business, be in that business and don't let steaks come out like that.
