I went to the restaurant with my hubby as we were staying at the Renaissance hotel. I ordered the tenderloin and hubby ordered an Argentinian steak.
The resto was busy that night because there were cruise ships docking at the port. We waited for 5 min before getting our table. The waiters were fast and efficient.
When I asked about the origin of my steak, the waiter couldn't give me a clear answer on where the beef came from, but certainly not from Argentina. I ordered it to be medium rare, it came in medium rare and was very tender with the exception of a few nerves in the meat. Does tenderloin suppose to have nerves?!?! Overall, it was good.
Now the nightmare part begins: My hubby ordered an argentinian steak in medium rare, the steak was approx 4cm thick, and it came...almost BLUE! We asked to the waiter to return it and cook it a bit more. He came back after 3 min, with a steak that is still...pretty blue and undercooked. We asked again....and this time...he took it back and came back 15 minutes later with a medium well steak. As we looked at the steak, the waiter asked: what? is it overcook now? (with a serious attitude)...my hubby tried to chew it and left half of it untouched because he was feeling full. The waiter commented that we don't know the cooking of the steak, and what we wanted was well-done, and with a thick steak like this, they need to slice the steak in half in order to cook it well!
Wow, seriously? As someone who was fed and raised with hotel food, how odd was for me to hear a waiter in Curacao to give me a lesson on steak cooking. A 4cm thick steak is far...far..thinner than the baseball cut at Keg and Keg can make it in medium rare. Contrary to the waiter's believe, we know about steaks and we like it medium-rare and we also know what medium rare looks and tastes like.
It is not the best food on the island (unless your taste buds are dead or severely damaged), and there are way friendlier places to eat with a nice view.
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