The grounds at El Chorro are delightful. They have a beautiful and relaxing patio. There are a lot of desert plants and trees. The restaurant has been open since about 1937 and there is an interesting history to learn about. The dining rooms are nostalgic of an earlier time in the desert. I ordered Brussel Sprout, Kale & Parmesean Salad. The salad was quite delicious. It had roasted pepitas, almonds, dried cranberries and a Champagne Vinaigrette. I also ordered a Grilled Petite Filet with Brandied Dianne Sauce. The steak was very flavorful and was accompanied with mashed potatoes and French Green Beans. I picked out a dessert that was a Spiced Chocolate Tart with Espresso Creme Anglaise and Passionfruit sauce. It was very enjoyable. A friend was with me and also ordered a Petite Fliet. Her steak had a huge chunk of gristle that was fat and two inches long. That is not enjoyable in the steak; especially when it is petite. I figure the steaks are probably hand cut but in an establishment like this with a hefty price the meal should be perfect. The manager kept passing by our table and didn't visit our table until he was flagged down. We noticed he visited tables all around the room and even outside on the patio but, it felt like he wanted to avoid our table. A good manager would be aware of what is happening in the dining room and I would expect he would be proactive to address an issue rather than ignore guests. I think the price is very expensive and the premium price should be met with premium service and a premium meal too. We shouldn't be flagging a manager down and hearing the manager make excuses like we did. I have dinned in other restaurants where the service was exceptional.