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| - Had came here for dinner with some good friends after two had been wanting to come here since the later half of last year. Originally we loved going to SW steakhouse but they had recently increased their prices of our favorite rib-eye by almost $20, it was time to consider another place to try. One of our friends was coming to town with his girlfriend to attend a bachelorette party, so on the first night, before people arrived, we had gotten together for dinner. Reservations were made for 7 pm and apparently are dealt with separately from the front/bar areas. Majority of the party was a bit late but we were promptly sat at the far back dining room as soon as we arrived to check in at the other counter, inside the restaurant. I had originally thought the restaurant was a bit small, with a seating area outside, bar area, and maybe another dining room upstairs but little did I know, besides the areas noted, there were 2 more dining rooms in the back, and supposedly banquet/party style rooms upstairs.
Our waitress had came to us almost immediately as soon as we sat down and had told us about the specials while serving us two baskets of bread. The bread baskets included a few slices of raisin bread, a type of cracker (never know what these are actually called), pretzel bread, and a surprisingly moist and soft but sweet corn bread.
One of the main items this restaurant is known for is the stone crabs. The stone crabs is a sustainable food item where they are heavily controlled and harvested only within specific size requirements. Best thing is, the crab stays alive and can regrow the claw after its removed. The crab claws at this restaurant are harvested from the waters of the Gulf of Mexico.
The stone crabs are served as a cold appetizer with a light mustard-type of sauce. Prices are as follows as of 03/17/17. Medium (7 per order - $40), Select (6 per order - $50), Large (5 per order - $70). Between 4 of the 6 people in our party, we had ordered 2 orders of the "select" size, by recommendation of the waitress for being the "best deal and most commonly ordered" and easily sharable due to the even quantity.
Flavor-wise, to be honest, I really don't know why these are "better" than any other crab. Clean tasting with its natural sweetness. Texture-wise, its fairly similar to other crabs. Less "stringy". If anything, my complaint would be they cracked it too much and it was a pain in the butt cleaning the shells off before eating.
Prior to coming here, I had a problem deciding on what to order, besides the crab.
There was a lot of sharing with our party. Sharing between 2 people. The couples shared amongst themselves, of course. By suggestion of the waitress stating their bone in filet is a signature item, I guess that's what I was getting.
The bone-in signature prime steaks are hand-carved by butchers in house and aged for 24 days priced at $57.95 for 16 oz. The size of the filet was pretty big and the bone was fairly small. I never knew you could do bone-in for filet's and I've always seen filet's extracted as a whole tenderloin, mainly either as a filet or as a chateaubriand. Typically I never order filet mignon or buy it but as it was a recommended signature dish, I decided to try it, as I usually cook rib-eye's a lot. The filet has a great crust. For a signature dish, I actually had thought they'd do an amazingly perfect cook with minimal gradient. I've never cooked filet so I can't say from experience but I know its difficulty. Seasoned really well and as said before, great crust. The center was a very cool and pink, almost closer to rare than medium rare. Great flavor from seasoning and the meat itself. When i got closer to the center of the steak, i had to use the provided side seasoning salt, but very minimal. Best filet ive had (not saying much since I haven't had much hahaha)
Double-cut Colorado lamb chops w/ mint chimichurri ($57.95) - this is what my friend ordered. As we were sharing, we had split halfsies on our orders. The order is almost like a full rack of lamb chops with the cuts at a borderline 3 bone cut. They state as double-cut because they cut so close to the bone on the outside bones. Paired with a great chimichurri sauce and a grilled lemon, it brings a bright flavor to the dish. Like the filet, great meat flavor and seasoning. Totally been craving chimicurri sauce lately too. One of the chops I had, the center was definitely raw-rare. Oh well xD better than overcooking my chop lol
Overall, not bad in terms of meat. Crab claws, may be over-hyped and over-priced. At least i tried it once. Would like to try their rib-eye maybe if I were to return.
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