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  • It was time for a steak! We both usually order filets when available. The lady stayed the course, I unfortunately did not! I was swayed by the tag-line under their "cowboy steak", a ribeye, billed as their "most flavorful." The part they failed to advertise, was that it was also the most silver-skin, connective tissue and fat. I haven't worked as hard to get a bite on my fork in memory. No it was not overcooked, ( a very lightly done medium-rare), Upon arriving, a couple of plates passed by with beautiful looking chunky french-fries atop. When presented with the potato options, the fries were described as uber-skinny, so that didn't sound like what I had seen, left with sweet potato fries, (described as only slightly larger) and their house jo-jo style potato, I thought maybe what I;d seen were skinny jo-jos, so that's what I ordered. They serve a house beer bread and what sounded like carrot rolls when described, but manifested as corn bread rolls if taste and look didn't fail me. For me the bread was WAY too sweet..almost dessert-like. Didn't have room for the corn bread, but the lady only took a bite or so of her's, so no accolades were suggested. The lady said her filet was a 10, the mac and cheese a 4 and the broccoli a 6 (a bit under-cooked). My steak was a resounding 3, a more than adequate challenge to the serrated edged steak-knife! The two lonely parmesan dusted jo-jo wedges, suggestive of a severe potato shortage, were maybe a 5, the smoked chicken chowder was a solid 7.5 ( a few too many under-cooked potato chunks!) I'm sure my experience would have been better had I stuck with a filet, but I was truly shocked by the nastiness of my steak...I've had much lesser cuts, e.g. sirloin, at chain restaurants, and even chuck steaks that were far superior to this p.o.s.! Service was efficient and attentive. The side dining area where we were seated was modern-fishing lodge decorated...visually entertaining if somewhat counter-intuitive.
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