Kirby’s Steakhouse online presence both entices & draws serious diners to this well-appointed steakhouse on San Antonio’s north side. Although known for its steaks the wait staff is quick to point out Kirby’s seafood offerings rival the best in the city. Greeted by a warm & smiling hostess promptly leading us to our private table it was clear by the early crowd reservations are strongly recommended.
Our server was both knowledgeable & personable offering insightful recommendations for both appetizers & entrees but was subject to the restaurant’s internal policy of pushing high end/priced wines vice ensuring the diner’s dinner choices were paired. Kirby’s wine list is impressive with no less than 300 choices of wines averaged $50-$200 per bottle. We opted out of the “front” page high priced offerings for a 2011 Sterling Carneros. At $60 the 2011 Sterling Carneros was an absolute steal. Our server while knowledgeable and engaging was provided but missed repeatedly the cue to allow us to share our special night together. While his efforts undoubtedly well intentioned over time became a source of irritation. Servers shouldn’t feel they need to be the most interesting person in the room. The commentary here is that there is a point where the art of serving is one of quiet professionalism. While concise & succinct recommendations are always appreciated affording the couple time on their special night is an unspoken rule. While largely proficient in his craft save for a minor faux paux of awkwardly reaching across my wife vice neatly stepping behind to place a utensil to her left our server was well trained. Selecting the lobster cargot & Kirby’s fried asparagus as appetizers was a good choice. The lobster cargot was baked to perfection, very yummy! I was a bit disappointed in the fresh sautéed spinach which was a bit bland however the sautéed mushrooms made up for it. For entrees we chose the Tournedos Béarnaise and accepted our waiter’s recommendation of foregoing the Tenderloin Trio Tips for a better cut. Unfortunately the better cut ran out and a tenderloin tip made its way onto the plate regardless. Overall the fifty cent sized steaks were superbly cooked to perfection, the sauces excellent as well. Compared to Ruth Chris, Morton’s, Bones in Atlanta, Chicago’s Chop House, and Shula’s, Kirby’s of San Antonio is a distant sixth but with time will undoubtedly improve.
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