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  • We have been eating at various Logans roadhouse restaurants accross the USA for a very long time now. With that said I Must Ask HOW DO YOU RUN OUT OF PORTERHOUSE STEAKS!!! The manager should be fired for running out of steak in a steakhouse. We drove 45 mins to this Logans just to find out the signature steak is not in stock. We will never return to this location for that reason. We did stay and got served horrible food. The lobster shrimp dip was soured that sickly sweet taste. It had the taste of old seafood set out too long. So we sent it back for the Nashville trio of fried pickles, onion rings, and mozzarella sticks. the fried pickles were served as a big wad all stuck together and it was all dripping with oil. Salads came out next. They were fine, it's a salad. Entrees were Prime Rib Shrimp special for the wife and I ordered an old favorite the chopped steak. My wife ordered her Prime Rib medium and it arrived extra well done. You could hear the sawing it took to break off a piece. Not a spot of red anywhere in that steak. It also looked manged as though it was the end tip no one wanted a week ago. Shrimp was ok but that's it. my Chopped steak ordered mid-career was also cooked super well done. not a speck of juice anywhere in that check of dust. Basically everything was cooked to the point of inedible. So we ask for the manager. The manager started a blame game of her people and blah blah blah that I should never of had to hear. if this is normal and you have such problems with your people not cooking food properly You either retrain them or get rid of them. What you do not do throw your hands in the air and bla.e everyone else. As manager you are responsible. No one else. The only thing that was good was my wifes Prickly Pear Margarita. She loved it tons. Will be her new goto drink at another Logans in the future. So we ended up paying for the margarita and left a big tip for the waitress who was wonderful. We have to remember it's not our servers fault that the kitchen can not cook your food properly.
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