Shulas - never again

[gmi3804]

True, but I loathe any asparagus that isn’t the size of a No2 pencil and, preferably, roasted within an inch of its life.

That falls under the "tastes" part, even if I have no idea of what you meant.

 

[hertamaniac]

Disappointing and now I have zero inclination to go to Shula's. Best steak I've ever had (on property or not) was at Flying Fish. The manager served it to me to ensure it was cooked properly.

 

[SandyinMonterey]

Last time we went to Shula's was 2002. Christmas week. My husband and I took my parents for the holiday and my Dad had recently retired. Had a very nice dinner. Got my father a cake with 3 candles (past, present and future). Everything was good and we had a great time. I look back at the pictures with fond memories. Going to WDW in May and my husband really wants to go back, so it's on the list for ADR's. Disappointed by the bad review, UGH! But that will not change my husband's mind.

 

[jeneric997]

STK has never let us down!

The yacht’s-man is high on the list too….

But if you want steak and don’t need the steakhouse, Narcoosee’s filet is pretty much perfect

Can you get the filet without the lobster at Narcoossee's? That is our favorite and we haven't been back because of the new menu didn't have just a filet.

 

[CoachBeard]

STK has never let us down!

The yacht’s-man is high on the list too….

But if you want steak and don’t need the steakhouse, Narcoosee’s filet is pretty much perfect

I have ADR’s for Yachtsman, 71, and Le Cellier in 2 weeks I can’t wait to try them! Beef overload but I only have steak maybe once a year.

 

[Disneykingofkings]

as a two time member of the 48 oz club(they do not serve that steak anymore), once at the Dolphin and once in Manhattan, we always eat there(must be 20 times over the years) and although the menu is much more limited now, the food and service are always 100% top notch. And as a card carrying member of Peter Luger which is always a 10 and to which i compare all other steakhouses, Shulas is an 8.5;

 

[Brian Noble]

FYI, thickness of asparagus is no indicator of quality. Tastes, however, vary.

The best I ever had was in Berlin during Spargelzeit--some white asparagus with hollandaise, about the thickness of my thumb. I was skeptical, but we were traveling with someone who had spent a year there and very much knew what she was doing.

 

[honeymo78]

I've never had a bad meal at Shulas and I go 1-2 times per year. Food as always been excellent and service is always good, if not great. In April, we were seated near the entrance for a last minute reservation (made half an hour in advance) and I worried a bit that service wouldn't be the same as when we were seated elsewhere. Service was good, maybe slightly less attentive than our prior trip, but usually I'd put service on the over-attentive side so this was perfect. Two of us always order prime rib, which is not available at all places that serve steak, and Shulas prime rib has always been better than Yachtsman, at least for us, and is comparable in price. Steakhouse 71 also has good cheaper prime rib, but for us, it's not on the same level as Shulas. We'd rather just visit S71 lounge for drinks and bacon and eggs.

That said, not everyone has the same experience or orders the same things, so impressions vary. Nearly every restaurant is going to have some bad reviews. If there's not evidence of a systemic problem, I don't think anyone should skip it if they were planning on going. Maybe skip the asparagus if don't like the larger stalks (I've seen those larger stalks myself too).

 

[Anthony1971]

While I understand everyone has different tastes… To me I would never go to a steakhouse and order a Filet. For the times that I have been forced to order a T bone as recent as last week at Keens the Filet side always has a layer of sea salt to bring out the little flavor that type of steak has. Go to Peter Lugers and you have a choice of one steak and it is not a Filet. If you want a Filet save your time and money and go to a higher end place that serves a non aged steak and cooks it in some type of flavoring. A steak house cooks in a flame type oven so you taste the meat period. This would mostly explain the variation in opinions…. Although you could ask for light or no salt but I would doubt you will like the almost nothing taste.

 

[gmi3804]

While I understand everyone has different tastes… To me I would never go to a steakhouse and order a Filet. For the times that I have been forced to order a T bone as recent as last week at Keens the Filet side always has a layer of sea salt to bring out the little flavor that type of steak has. Go to Peter Lugers and you have a choice of one steak and it is not a Filet. If you want a Filet save your time and money and go to a higher end place that serves a non aged steak and cooks it in some type of flavoring. A steak house cooks in a flame type oven so you taste the meat period. This would mostly explain the variation in opinions…. Although you could ask for light or no salt but I would doubt you will like the almost nothing taste.

Plenty of people think eating "filet" is the epitome of high-class dining, but in reality that cut is a rather flavorless, yet tender, piece of meat, and needs seasoning or sauce to make it palatable and interesting. The filet mignon isn't even the best part of the tenderloin it's cut from! But hey, if they want to eat that, to each their own.

 

[CoachBeard]

I should add that I am very forgiving for service normally. But, if I'm paying $70 for just a steak alone, then I expect the service to be of a higher degree. I'm just one person and not demanding but when my cocktail is empty someone should notice that and offer me another one instead of my having to ask. Odd this happened despite my water constantly being full. As mentioned in my other comment, the bread service should have come earlier and had time before my starter. Lastly, I don't expect an Applebee's "why do I have to be here" attitude from a fine dining server. I didn't ask for modifications or off menu items. I didn't hem and haw over the menu. I was as ideal a customer as they could have wanted. I'm really disappointed that a year later I am still sour about it.

 

[Robbie Cottam]

I have ADR’s for Yachtsman, 71, and Le Cellier in 2 weeks I can’t wait to try them! Beef overload but I only have steak maybe once a year.

I stopped going to Le Cellier before COVID; they weren't bad; Disney has just come up with better options....
I would love to hear how they are now.

 

[Robbie Cottam]

Can you get the filet without the lobster at Narcoossee's? That is our favorite and we haven't been back because of the new menu didn't have just a filet.

YES, you can. You just have to ask.

Menus are just guidelines, A good chef, enjoys doing something different, if they don't, it's most likely the last time I go to that place

I think they also have another steak on the menu also .... I Can't remember; I usually get either pasta or fish, but my wife gets the filet often!

 

[gmi3804]

A good chef, enjoys doing something different, if they don't, it's most likely the last time I go to that place

While that's true, a busy restaurant kitchen at the height of service is a machine with lots of moving parts, and asking for "something different," depending on what that is, is not the time to challenge even the most creative brigade. Part of what makes the back of the house successful is sticking mostly to the menus that have been carefully created.

 

[Robbie Cottam]

While that's true, a busy restaurant kitchen at the height of service is a machine with lots of moving parts, and asking for "something different," depending on what that is, is not the time to challenge even the most creative brigade. Part of what makes the back of the house successful is sticking mostly to the menus that have been carefully created.

Although I'm not saying you are wrong, in everyday practice, higher-end restaurants figure it out.
I guess we eat at different restaurants.

 

[focusondisney]

Can you get the filet without the lobster at Narcoossee's? That is our favorite and we haven't been back because of the new menu didn't have just a filet.

Yes, I asked when we went just a few days after they reopened. The server said you can have those mains anyway you want them… filet & lobster; 2 lobsters; 2 filets, just 1 lobster; or just 1 filet. My husband got just 1 filet when we went in July. I know the price was less than the surf & turf price, but I don’t remember exactly what it was.

 

[Sweettears]

I should add that I am very forgiving for service normally. But, if I'm paying $70 for just a steak alone, then I expect the service to be of a higher degree. I'm just one person and not demanding but when my cocktail is empty someone should notice that and offer me another one instead of my having to ask. Odd this happened despite my water constantly being full. As mentioned in my other comment, the bread service should have come earlier and had time before my starter. Lastly, I don't expect an Applebee's "why do I have to be here" attitude from a fine dining server. I didn't ask for modifications or off menu items. I didn't hem and haw over the menu. I was as ideal a customer as they could have wanted. I'm really disappointed that a year later I am still sour about it.

What restaurant are you referring to

 

[Sweettears]

I have ADR’s for Yachtsman, 71, and Le Cellier in 2 weeks I can’t wait to try them! Beef overload but I only have steak maybe once a year.

Let us know how you rate them against the others. That’s a lot of beef for someone who doesn’t eat it often

 

[CoachBeard]

Let us know how you rate them against the others. That’s a lot of beef for someone who doesn’t eat it often

I haven't been to any of them yet but will report back. Oh, I eat beef, just not traditional steaks. I did 3 steaks on my last trip in 2022 I'll be ok LOL.

 

[CoachBeard]

What restaurant are you referring to

Sorry, the subject restaurant, Shula's. Had a flashback while reading other posts.