September 6th, 2017 at 12:06 PM ^

Similar experience at the Belleville Twisted Rooster - I like the food, I like the service, but seriously, the manager AND chef came to the table as well as the waiter and someone else wondering how much water I could consume in a day without threatening my health. Real-time customer data going overboard, man...


September 6th, 2017 at 3:52 PM ^

I went to Seattle in July with the family and we happen to have the worst luck in terms of service all week in which waiters/waitresses barely coming by and forgetting to bring common stuff such as chips, water, and napkins.      But I get what you're saying haha 

True Blue Grit

September 6th, 2017 at 3:05 PM ^

people on expense accounts who don't care how much they pay or people who want to be able to tell others they "got the best steak in town".  Either way, it's a poor value for the $.  Then in order to try and make you think it's worth it, they add on pesky waiters to keep coming up to fill the water glass after you've taken one swallow and asking you if you need anything.  


September 6th, 2017 at 11:22 AM ^

I've eaten at super nice steakhouses a few times in my life, sometimes by accident.  I have to say I don't think I've ever enjoyed a $50+ steak any more than a $15-20 steak cooked at a cheaper resteraunt or at home.  Maybe I just don't have a sophisticated enough palate. 


September 6th, 2017 at 1:46 PM ^

I will have to disagree about the wait/anticipation being the best part of the dry aged beef experience. The first time I had one was by accident, it was a dry aged tomahawk ribeye at Harry & Izzie's in Indy before the first B1G Championship Game (great Sparty No! moment on the final punt) was and remains the best steak I've ever eaten...I've ordered other dry aged steaks and have never been able to recapture the different flavor and mouth feel of that first one...


September 6th, 2017 at 2:31 PM ^

Is A5 Waygu beef. It is typically served by the ounce and is crazy expensive. Some might like it, but to me, too much marbling.

I like myself a good prime steakhouse level steak, though. I think each joint tends to have their niche. Bone in Filet at DelFriscos. The flavored butters at Flemings. The Red Velvet Cake at Hyde Park. The Brussels Sprout Salad at Capital Grille. The blue cheese crust at the Keg (Canada).

But there is nothing wrong with Ruth's Chris taking a mediocre cut of meat and slathering it with butter. It isn't a world class cut of meat, but... butter!


September 6th, 2017 at 12:18 PM ^

Buy a good cut of meat and you can recreate any chain steahouse steak and none of them have any cuts or meats you can't get from a butcher.  Their sides also tend to be shit and uncreative and they are without fail massively overpriced.  If you are spending $50 on an entree it should include some things you can't do yourself on a grill.


September 6th, 2017 at 11:48 AM ^

I can match or surpass the quality of most steakhouses at home with a prime ribeye from Costco, my sous vide stick and a super hot grill. But nothing can match the dry aged bone in Wagyu ribeye at DelFrisco's. You can't get that anywhere else. Ruth's Chris is just a gimmick with a hot buttered plate but not worth $50. I'd pay $95 several times a week for the Wagyu at Del's.


September 6th, 2017 at 11:56 AM ^

What's your method with the sous vide?  I've never been super happy when I've made steaks that way.  I find they come out better either in a cast iron pan on the stove/oven or doing the reverse sear method on the grill.  The ones I make sous vide just feel like I'm wasting a great steak when I could be making it one of the other ways mentioned above.


September 6th, 2017 at 5:40 PM ^

Sous vide is just a super-precise way to do the first part of the reverse sear. If you have a ripping-hot pan to sear the meat after the sous vide, it's basically reverse-sear++. Literally nothing but crust and perfect med-rare meat, instead of an overcooked layer that's nearly inevitable with any oven or grill based method.


September 6th, 2017 at 5:42 PM ^

That's because any treatment of filet is tasteless blah.

It sounds like you might be doing the sous vide for too long? You're not trying to really break down the connective tissue or anything like traditional slow cooking, just get the interior up to your desired doneness temperature.