The decor is the usual junk littering the walls that franchise places use to simulate a sort of western days-of-old look... and if everything weren't so visibly nailed down, it be a bit better.
Reception at noon (which should have been bustling but on MLK/Inauguration day was empty) couldn't have care less... and the server was little better.
The steak was small, and - although ordered 'medium' - seemed to have been kept on a steam table for a while and would be completely misleading if I were to say 'well done.' Not a bad flavor, but dry and hard to cut - even with the mammoth knife served with it.
The fries were similarly old and the bread, which I've read elsewhere was supposed to have been good, was a doughy, inappropriately sweetened thing that was better left untouched but that the wait for service left us little choice.
The steaks at a Ponderosa are better (and they're not really anything to brag about).
For about 10% more than the price of lunch here, we could have done Ruth Chris's place - meaning both joints are a complete gouge - and had something good to eat.
One more note, and this goes out to the majority of "chefs" at joints like this: Black Pepper is not the only spice you have to work with. It's on the table, which means you don't need to use it at all.
'Hot' is not a flavor nor a compliment... it's a nuisance. It's original purpose was to help hide the fact that a lack of refrigeration meant you might be serving meat that was well on its way to rotting. I guess that means that Longhorn's reliance on it sort of proves my point about the quality of their food.
Hiding low quality and long stored meat under a slathering of peppers (meaning mostly ground black pepper and anything hot enough to hide the real flavor) means you lack creativity and fear throwing out the stuff that should never be served.
Please try harder to make something palatable appear on every plate.
I'll wait a year and try again.
The entire Darden line is now on my "probably not" list.
PS: GET RID OF THE TV!
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