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  • Nice atmosphere, it's a hideout place.. good for taking hookers. (I wish I would have known this, I would have taken one). The bar is wonderful, healthy pours with an older gentlemen there that is personable and inviting. Problem however: you can't order from the menu at the bar. You can only order apps, which are all seafood. The FINEST steakhouses in Texas has - albiet limited- the ability to serve something once furry and don't make you look like a loser sitting in the main dining area by yourself, amongst dozens of couples and big-tops full of people laughing and pointing at you. Now to the steaks: They have all the right stuff, the right cuts, the right cooking techniques, the right char-grill with real mesquite wood. But they miss something that I think sets Texas steakhouses apart from this place. Well, two something's actually. 1. Spice. 2. Thickness. If it's spicy, it has this thing.. oh, what's it called.. oh FLAVOR.. That's the word I'm looking for! And, if it's cut thicker, you can sear the outside for a nicer cool rare center. I wanted a rare steak, and was talked into the porterhouse due to how it would "render" in the bone and they said they would char it to perfection. Bullshit.. the perfect steak isn't burnt. It's seared. The perfect steak has flavor. Not just a dry aged (although I agree a nice cut) tossed on a grill then splashed with water to put the flames out. All was not lost however, it was a fair dining experience as the wait staff were so fast and courteous, and the drinks were poured right. The potatoes, asparagus, and side salad were magnificent and they don't make you wait for anything. Will I go back, probably.. but this time I'm throwing a c-note to the waiter to go hand-select my steak, cut it to my specifications, and throw some cracked black pepper at least and maybe some salt on it and bring it out seared - not flame fried. Oh, and the desert tray looked divine - but I chose a nice digestif for desert instead.
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