I think this is the kind of restaurant that drives me the most crazy.
It could have been *great* with only a few minor changes. As it was it was good, but really only adequate.
Our waitress was very friendly and attentive throughout, and that was the high point :)
The iced tea would have had a good flavor if it hadn't been so strong.
The jalepeno poppers would have been great if they'd provided a sauce.
The potatoes that came with our meal would have been fine if they had provided more than just butter and sour cream (I asked for them loaded).
My girlfriend ordered a NY strip and I ordered the steak a poivre. I ordered her steak "a little more than medium" and it came out a little less than medium. I thought it was a bit odd that the steak au poivre was a ny strip also. Usually that sort of dish is made with filet. But I figured I'd be happy enough with the strip.
Well it turned out the fact that it was a strip instead of a filet made very little difference. The cut of meat was good quality, but the sauce just ruined it.
I seriously wanted to go into the kitchen and show the cook how to make the sauce.
I think they just warmed up some beef stock and poured it on the steak. I couldn't even taste the wine. I'm not sure they put any in it. And they definitely didn't add enough flour to thicken the sauce. It was just liquid.
Just in case the restaurant reads this:
Deglaze the steak pan with wine - preferably a chardonnay for this dish. Melt some butter in a sauce pan and then add flour until it becomes a paste. Then whisk the pan dripping/wine mixture into the flour/butter mixture. Then add beef stock to thin it out to the correct sauce consistency. Add salt and pepper to taste.
See? That was just as easy as making the sauce you made, but it would make the dish 1000 times better.
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