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  • For the first time ever, I had to take my food back. My husband and I have spent untold amounts of money on steaks all over the USA, and Urban Farmer drops the ball. We ordered beef carpaccio, chettuerie board, and Chanti wines. For my entree, I had an 8oz 21-day dry aged tenderloin prepared medium rare. The starters and the side of twice baked potatoes were fantastic. However, you'd think they'd know how to prepare a $52 dollar steak before putting it on the menu. I'd say about 40% of my steak was downright COLD. Yes, COLD. It was colder than the beef carpaccio. The coldness of the steak threw the flavor profile of the wonderful meat totally off balance. The server informed me that a medium rare steak at a "real steakhouse" is supposed to be cold as mine was. She was incorrect on beef preparedness but continued her self-defense explanations regarding my cold entree. Even a rare steak is never supposed to be as cold as my medium rare steak was. Cool yes; but never cold. The "real steakhouses" the server alluded to would not have written off a concern such as this. I had them cook the steak more and I had a medium done steak. As all fine meats going back on the grill, it just wasn't the same. Please do better.
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