Go here for steaks and sides. It's been over 6 weeks and I cannot stop thinking of Quality Meats.
As often as sides are essential in Southern foods, so are they in Steakhouses. Quality Meats steaks and sides shine equal in this hip, modern steakhouse setting. The service is not pushy, not rude, not off putting; just right.
Our empty stomachs were greeted with the Quality Meat's obligatory bread and some seasonal watermelon on skewers. The bread was good, but it wasn't mind-blowing as some have described. I want some of this mind-blowing bread.
We shared the seafood tower. I think the seafood starter was reasonably priced and well liked around the table. The bone marrow was salty. The caesar salad arrived with unchopped romaine lettuce.
Onto the main event. I was ceremoniously served the bone-in rib eye steak ($47.00). As it was placed in front of me, I momentarily thought I accidentally ordered a dinosaur. It was delicious. With or without the complementary steak sauce, it was perfect. This is how steak should be prepared and seasoned.
For sides, we had waffle fries, creamed spinach, broccoli and cheese and corn brulee. The waffle fries were good, crispy and seasoned. The creamed spinach was served in a Yorkshire pudding bowl. It was chocked with of spinach. If I have creamed spinach, I want it to be like this. Crispy broccoli pieces were topped with fried cheese morsels. Different and interesting, but the best? No, I've saved that for last. Get the corn brulee. Creamed corn with a lightly crisp top.
For dessert, we tried the strawberry shortcake ice cream cake, mint chocolate ice cream cake and more. The ice cream was very light and more like whipped, frozen mouse. It was all good.
My only regret, no sharing the bone-in rib eye steak with a friend so I could have more sides.
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