| rev:text
| - I hesitate to write this review, because in all fairness my first visit to the restaurant was last night and perhaps we just had bad luck. I dined with my father and my boyfriend. My father has been to Steak 44 about 4-5 times now and it had been one of his favorite steak places to go to in the Valley. Which is saying something. We also consider ourselves "steak snobs" as we only buy and cook prime meats and if we are going to venture out to a restaurant for a steak it is going to be top quality prime as well. All three of us ordered the bone in ribeye which is our favorite cut. My boyfriend's and mine came out as we ordered, but they were very under-seasoned. I am not a salt person, my chef brother is always complaining that i don't put enough salt in my dishes. But I actually had to ADD salt to my steak. My father chewed and spit out nearly every bite of his steak stated that there was a huge amount of sinewy gristle in his. To us, this signifies that this cut of steak is a borderline choice (not prime) cut. Which to us is completely unacceptable. To serve a steak at this caliber restaurant, the cuts of meat have to be completely prime, they shouldn't 'borderline' anything. Needless to say, he was very disappointed.
Boyfriend and I shared the soft shell crab as an appetizer. Word to soft shell crab lovers: don't get this! I saw another review thought they were terrible as well and sent them back. We didn't feel quite that way, but the crabs were soggy and again, under-seasoned. My father had the crab and avocado stack and was less than impressed.
Our waiter was disinterested at best. He showed no emotion on his face, didn't ask how our steaks were cooked until half way through eating them, and just didn't seem too thrilled to be there (this is one of those things that we could have just been unlucky with. I've seen others rave about the service). But I've been to same caliber steak houses elsewhere where the server asks everyone to cut into their meat immediately after it's served to ensure the cooking temperature is just right. That didn't happen here.
The lobster mac and cheese was very grainy. Tasted like easy mac with some chunks of lobster. I've had better.
The pros: we had a quite table towards the kitchen which was nice! We could actually hear ourselves talk. I liked that. The dessert was interesting, we shared the Cookies and Cream popcorn, and it was pretty good! I like unique desserts. Finally, the BREAD!! I could have eaten that bread only for dinner and been perfectly happy. It was by far the best thing I ate all night.
It seems to us that they're starting to cut corners (cheaper cuts of meat, grainy mac and cheese, etc). And that is how restaurants in this city die. We have an extremely high turnover rate for restaurants and the patrons know when a costly place is starting to cut corners and they will go somewhere else. I don't know if I'll be going back to Steak 44 any time soon, but I know my father won't.
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