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| - Why I'd post this review since it's hard enough to get a table there already is beyond me but, I need to give credit where it's due.
I've been to Red probably close to a dozen times over the last 3 or 4 years. Not a ton but, there are some things in life that need to be sparingly partaken to fully appreciate. Just to know where I'm coming from in this review I'm a total bitc* when it comes to a good steak. I've sent my fair share back to the kitchen and once jokingly said that I've gotten more steaks for free in Cleveland than I've paid for. Interestingly, I NEVER asked once for one to be taken off the bill! Apparently, it's not easy to cook a medium-rare steak(?)
Red's decor and ambiance is refeshingly contemporary yet elegant. Would I call it "hip"? Well, no. Would I call it stuffy? Certainly not. I guess it's somewhere in-between. The outdoor patio is great though take caution they do permit smoking in this area so, if you're a hardcore non-smoker you might find this a distraction to your meal.
Anyway, to the point: bar NONE and yes, that includes: Fleming's, Morton's, Hyde Park, Cleveland Chop House, XO, Ruth's Chris... Red makes THE best steak I have ever experienced in Cleveland. I don't know how they do it and frankly I don't care. The steak always has that nice heat-induced "crust" that many strive for but few achieve. The flavor off this crust is immense. The meat is very delicate and perfectly trimmed of excess fat and grissle. This is noteworthy since I recently had a $50 steak at Hyde Park, grissle and all. Red has never missed the cooking temperature on the steak once. I find that remarkable. By the way, I'm still amazed how someone can order a cut of fillet prepared well-done but, if you do why are you surprised that they ask you if it's okay to butterfly it to cook it to that degree of doneness?
They have a variety of sauces one can order as an accompaniment to your steak. No, A-1 or Heinz is not one of them though, I guess in order to satisfy A-1 Die-Hards they've made their own in-house version. The other sauces, of which Bearnaise is my favorite are certainly made in-house and are phenomenal. The sides are aplenty and include sauteed spinach, Killbuck mushrooms, whipped potatoes with accoutrements and many more. There is a nice selection of salads and even their seemingly unexciting "chop-chop" salad is delightful. They typically will have a special steak or fish each evening.
I have always found their servers to be helpful, friendly and professional. Red is a place to which you'll be glad you went!
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