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| - Escorted by a beautiful hostess to my seat in a decidedly "steakhouse" atmosphere. Nothing too striking or amazing about the decor.
Started with bread served in a cast iron skillet. Very good bread resembling a Hawaiian roll.
I was hoping for a chef's selection or menu but they only have that for two or more (curses to traveling alone).
My waiter recommended the scallops for an appetizer. For my first bite I experienced amazingly buttery scallops with a seasoned buttery flavor. However, when I finished my first scallop (of three) I found myself shifting from amazement to indifference to slight disapproval of the (basil?) herb and lemon undertone. The more I ate the more flavors I c
To me, I felt that the scallops on their own were so amazing, a simple butter sauce would be perfect with a tiny squeeze of lemon. But that's just me...
I ordered the domestic Wagyu ribeye. It was a pretty bad steak. I read all the reviews of how amazing this place was so I came ready for a delicious experience and was quite disappointed. Uninspired was the word that came to mind.
The beef had a dual personality. One side was rough and chewy. Chewy. It was a perfectly cooked medium but one side had a somewhat decent texture but the other end was downright ... Chewy. I didn't even finish my steak it was that bad. And this wasn't bad "for Wagyu". It was bad for steak. I've had way better steaks at Outback for fractions of the $105 price tag.
For sides, I ordered spinach but was brought half corn and half spinach. Thanks GOODNESS for the corn!! The spinach was plain and boring. But once I had a bite of corn it almost made up for everything else. It was unbelievable!!!!! It reminded me of a gourmet BBQ. An assortment of flavors that WOWed me.
I spoke up and the manager brought me a domestic Wagyu filet mignon. I'm writing to here so I haven't gotten it yet.
The manager said he understood my taste on the steak is mine and valid. I appreciate how he tactfully said "these are amazingly expensive steaks so I don't know WTF your taste buds are telling you". Kudos to the politically savvy manager.
I can only really compare my experience to mine at Sage a few months ago. It was a completely different experience from start to finish. I felt like I was in a luxury restaurant. I think 50 people came by my table every 45 seconds. Here, I felt almost like I was on an island.
I guess I feel the same way about the MGM Grand Hotel that I do about craftsteak. It is nice but there are better, fancier, deliciouser places costing less.
I'm still waiting for my replacement steak. I really would rather just pay the full check, leave, and chalk it up to a bad experience I probably wouldn't repeat (even if this was an off night and I got that one bad steak).
As I sit here thinking, I think back to discussions I've had about what differentiates a professional from an amateur (other than money). A professional is consistent. Sure, amateurs may make a great play, take an amazing photo, or cook a great meal but it takes a professional to do it to a level of quality day in and day out. A bad day for a professional is still usually better than most amateurs. So even if this steak was an anomaly, a place of this caliber should not have too many nights that are this bad.
With all that said and done, I will give this place a 3 instead of a 2 because I'm hoping they are usually much better and one poor review shouldn't dissuade anyone from trying them out. Now, if they have a bad experience then they can rate them a 2...
OK I just finished my replacement filet. A finish able steak. Still don't feel it was worth the money but at least this was a good steak.
When I got the bill, I was disappointed that the manager did not discount anything. Not that I expected it, but traditionally management would comp an appetizer or offer free dessert or something.
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