- Joined
- Nov 7, 2002
That falls under the "tastes" part, even if I have no idea of what you meant.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.True, but I loathe any asparagus that isn’t the size of a No2 pencil and, preferably, roasted within an inch of its life.
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.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.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
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.FYI, thickness of asparagus is no indicator of quality. Tastes, however, vary.
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.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.
I stopped going to Le Cellier before COVID; they weren't bad; Disney has just come up with better options....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.
YES, you can. You just have to ask.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.
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.A good chef, enjoys doing something different, if they don't, it's most likely the last time I go to that place
Although I'm not saying you are wrong, in everyday practice, higher-end restaurants figure it out.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.
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.
What restaurant are you referring toI 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.
Let us know how you rate them against the others. That’s a lot of beef for someone who doesn’t eat it oftenI 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 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.Let us know how you rate them against the others. That’s a lot of beef for someone who doesn’t eat it often
Sorry, the subject restaurant, Shula's. Had a flashback while reading other posts.What restaurant are you referring to