My wife and I were really looking forward to dinner at RC. . . .but overall we were disappointed.
Let me start out with some positives . . . the setting, our table by the window and our server were excellent. Josh took really good care of us. We found our server as well as other staff members to be quite attentive.
I ordered a fillet and my wife ordered the Cowboy Rib Eye. We both ordered our steaks medium rare . . . . well, they didn't come out that way . . . they were more medium to medium well and the cooking was very inconsistent.
We both think it has to do with the cooking process . . . they boast that they cook the steaks at 1000 degrees and then bring them to your table on a plate that is 500 degrees. But what happens is that the steak continues to cook on the plate so that when it arrives . . . it is medium well on the outside . . . and continues to get more done the longer it is on the plate.
And what's with all the butter on the steak? Both steaks were covered in butter and it pooled on the plate. . . .both steaks were a bit salty as well. . . . . the cut of meat seemed good . . . it didn't need all that butter and salt on it.
The sides are extra at $10 each . . . the baked potato was good and the creamed spinach was excellent.
As for the deserts . . . . the chocolate cake was excellent and the creme brulee was good.
In summary, we won't be going back to RC anytime soon as there are several steak houses that a much better and actually more reasonable . . . . to give just a few examples, I would rather go to Carve at Eastside Cannery; Fuego at the Fiesta; Hanks at GV Ranch; or one of my favs Hugo's Cellar on Fremont Street.
Lastly, before RC, this restaurant was called The Range. I miss that place as it was much better than RC's. Johnny the bartender was great too . . .but he left after he tried a month or two at RC . . . now I know why he left.