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| - I'm very familiar with premium steakhouses and have dined at many for work and on my own dime. I also enjoy cooking steaks myself and have geeked out on the details on cuts and cooking techniques. I know steaks. And I know a prime filet mignon shouldn't leave you spitting out chunks of jello-like, crunching, unchewable gristle. Heck, an Outback Steakhouse filet shouldn't do that - it's a filet!
I wasn't going to say anything at first since I was enjoying my meal with my (very drunk) friend (I was sober). But then I got some backbone and realized I'm paying real money for this and should give them the chance to give me a good experience.
The waiter, then the manager, were condescending pr*cks. "Sir, you don't understand what a fine steak is like. A better steak has fat inside it that provides flavor ...". Marbling is Steak 101 - if THEY knew what a fine steak is like they'd know marbling is thin streaks of fat that dissolve during cooking, and that a filet has very low fat anyways. Seeing my drunk friend, he obviously assumed I was also drunk and made me feel like we were lowlifes doing a once-in-a-lifetime splurge and not understanding steaks; or making it up as a form of dine-and-dash (despite the chunks of fat in my napkin).
Eventually, he rolled his eyes and agreed to take some money off the bill, clearly just to get away and not out of courtesy or understanding. I left upset, hungry, and with less money in my wallet.
This was a while ago and I've talked every group I've been with in Vegas since into going somewhere else, and never gone to S&W anywhere else either. Too many other good choices.
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