I grew up in Mason City and dined at Northwestern Steak House countless times. I never go back for a visit without at least one meal there. I have traveled the world in my adult years, and eaten at fancy steakhouses across the U.S., and the finest $70 Kobe beef does not compare to what the old Greek guys do here. My family and I have puzzled over their secret for many years and have concluded that they add lamb juice to the steaks. Whatever, they're tender and flavorful and, from my perch here in New York, I am yearning for one right this minute.
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