Posted on 09/03/2015 6:46:23 AM PDT by ken5050
Can’t seemto think of it. Seem to recall the place. Merhaps Hijinx knows the name right away?
Nah, I missed that one.
After Desert Storm, my old unit went to Ft. Carson, so I had no reason to go back...
I remember the places that were just joints but had great steaks. Bones Steakhouse in South Coffeyville, Oklahoma was in joined up doublwide trailers but they knew how to age beef and prepare it.
A restaurant’s most difficult job is being excellent CONSISTENTLY! You need the management, kitchen and wait staff to function together and to make the customer want to come back. A bad experience loses that customer and endangers the people he tells.
My late father was salivating for a good night out at Bern’s and we gave it to him for his birthday. For a multitude of reasons, we have never been back to Bern’s and I think in part it was because of my Dad’s high expectations. So for every bad review for any restaurant, consider that they may have had a bad night or bad customer. It is their performance over time that should be the ‘tell’, and having said the above, I would consider giving Bern’s another try.
Still again, that which you prepare with your own hands and eat when you are hungry will taste all the better for your own efforts! Bon Appetite!
The best used to be The Hilltop in Saugus...but they went out of business a few years ago. If you're in it for the steak, The Hilltop was the best.
These days, the former second place steak house is now the number 1; The Stockyard in Brighton.
I’d certainly agree with Bern’s. Not only is the steak amd seafood superb, the atmosphere is great and their wine list is probably the best in the US. I believe their wine cellar holds the largest privately owned wine collection in the US.
In Orlando - Charlie’s Steak House
In Phoenix - Durant’s
In NYC - Old Homestead
What we need now is a great recipe for creamed spinach...
RUTH'S CHRIS STEAK HOUSE CREAMED SPINACHINGREDIENTS
• 6 tablespoons butter
• 1⁄4 cup all-purpose flour
• 1⁄4 cup chopped onion
• 1 bay leaf
• 1 whole clove
• 2 cups whole milk
• 2 (10 ounce) bagsready-to-use fresh spinach
DIRECTIONS
1. Melt 4 tablespoons butter in heavy medium saucepan over medium heat.
2. Add flour and stir until light golden, about 7 minutes.
3. Stir in onion, bay leaf and clove.
4. Gradually whisk in milk.
5. Whisk until mixture boils and thickens, about 10 minutes.
6. Reduce heat to low and simmer 5 minutes longer, whisking frequently (sauce will be very thick).
7. Remove bay leaf and whole clove.
8. Cook spinach in large pot of boiling water just until wilted and tender, about 2 minutes.
9. Drain.
10. Transfer spinach to bowl filled with ice water to cool.
11. Drain well.
12. Roll up spinach in kitchen towl and squeeze out as much liquid as possible.
13. Transfer spinach to processor and finely chop.
14. Add spinach to warm sauce, simmer over low heat until spinach is heated through, stirring often, about 5 minutes.
15. Stir in remaining 2 tablespoons of butter. 16. Season to taste with salt and pepper and serveCHEESY CREAMED SPINACH
INGREDIENTS
• 3 (10 ounce) bags clean fresh spinach, roughly chopped
• 1 1/4 cups heavy cream
• 1/4 cup butter
• 2 tablespoons minced garlic
• 3 tablespoons minced white onion
• 5 slices shredded provolone cheese
• 1/2 cup freshly grated Parmesan cheese
• salt and pepper to taste
DIRECTIONS
1. Heat a large skillet over medium-high heat. Add spinach and cook until wilted, stirring constantly. Remove from the skillet and drain in a colander. Try to squeeze out as much liquid as possible.
2. Melt the butter in the skillet over medium heat. Add garlic and onions; cook and stir until tender, about 5 minutes. Add the spinach and stir in the heavy cream. Sprinkle in the provolone cheese and stir to melt and coat the spinach. Once the provolone has melted, stir in the Parmesan cheese and continue to cook and stir until thickened. Season with salt and pepper and serve hot.
ITALIAN STEWED TOMATOESINGREDIENTS
• 12 large tomatoes - peeled, seeded and chopped
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/4 cup chopped green bell pepper
• 2 teaspoons dried basil
• 1 teaspoon white sugar
DIRECTIONS
1. In a large saucepan over medium heat, combine tomatoes, celery, onion, bell pepper, basil and sugar. Cover and cook for 15 minutes, stirring occasionally to prevent sticking.
My house.
“I’d certainly agree with Bern’s. Not only is the steak amd seafood superb, the atmosphere is great and their wine list is probably the best in the US. I believe their wine cellar holds the largest privately owned wine collection in the US.”
Didn’t bother reading the article. I’ll eventually go there and look at the steak houses only because I am guessing in my travels I ate at most of them.
If Bern’s is the place where on the menu it tells you what each cooking time means (I think there was one for 4 seconds on each side) the restaurant is incredible. I am assuming that is the place, because I took the wine tour and went upstairs in that little room for dessert.
Peter Luger. It’s to steak what Pine Valley in NJ is to golf.
There was a steakhouse in Madison WI I went to many years ago that had christmas lights strewn about. The steak was fabulous. Could have been Smoky’s.
Pappas in Dallas. Them and Taste of Texas in Houston have great steaks. Pappas allowed us to smoke cigars when I went there. Real man’s steak joint.
Old Homestead - Borgata Hotel in AC. Also, great steak. I think it is better than the one in NYC. But ambiance wise, NYC rules.
The Embers - Bay Ridge, Brooklyn. Don’t know if it is there anymore. They had a meat market attached to it. Best NY strip anywhere.
Bones - Atlanta. When I was there, we had 12 people at the table. They did a great job getting us our steaks and sides together. Delicious.
Chicago Chop House. Chicago. Some prefer Gene and Georgetti. I like the Chop House twice cooked potato.
Honorable mentions:
Shulas
Little Rhein - San Antonio
Pick a real steakhouse in NYC.
The Char in Beckley is light-years better than any Outback.
in 02 I was on a sports mission trip to Valencia Venezuela. The missionary we were working with suggested a special dinner at the ‘Cattleman’s Club”. Our group had whole beef tenderloins cooked over hot coals. They cut your “steak” from the tenderloin at the table.
The absolute best I have ever had. Went back to Valencia in 04 and 07 and made special trip back to the Club, excellent each time.
Of course after 8 more years of socialism I doubt they can even get any beef now, probably a little more “horsey” these days.
Growing up in Omaha I spent most of my life with an embarrassment of riches in terms of great steaks. But Wolf’s Lodge is superb. I completely concur. It’s definitely in my top five anywhere in the country. Reasonably priced too.
The best steak of all that I remember was enjoyed on a birthday visit to Gibson’s in Chicago more than a decade ago. Of course it was also one of the biggest bills I’ve ever paid too.
Actually I’ve not tried Tadich, I’ll check it out.
Bless your heart..
Some 20-30 years ago, when the Mets were playing the Braves in playoff series, one of the NY tabloids was dissing Atlanta...they got hold of one of the “city” magazines they leave in hotel rooms..under “best Italian restaurants”..they had Olive Garden
“What about the other 7 states?”
I believe those are fly-over states, either that, or they are located somewhere in the Pacific.
Ye gads.
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