Originally posted by ctrueder
Originally posted by -Tricky-
High end steakhouses are all about the price range of Ruth's Chris. You pay for Prime quality. That's really all there is to it. It's expensive but not overpriced. There's a definite distinction.
It's a completely different meal, different experience, different steak than at a mid-range place. You're getting a meal worth your $50/person.
(And if you really think that you get a better steak at Outback than at Ruth's Chris, I suspect you're eating it well done where the difference between Select, Choice, Prime becomes a moot point. Cook the heck out of a steak and it's going to taste like shoe leather, regardless of what grade of meat it is. But, more power to you.)
Sorry, Tricky, but I totally disagree. Indeed, my wife and I visited an Outback Steakhouse last Saturday, and I have taken the liberty of including our REVIEW of that establishment (sans photos) as distributed to our fellow foodies (on other forums): Review - Outback Steakhouse (Ellicott, MD)
By Dr. C xxxxxxxxxx Outback Steakhouse®
4420 Long Gate Pkwy
Ellicott City, MD 21043
Although we have dined at numerous Outback Steakhouses
, this was our first time to visit the one in Ellicott City, Maryland. We arrived about 4:00 P.M. on Saturday, August 5, 2006, with Steak in mind . . . two hungry carnivores.
I ordered the 12-ounce “Outback Style Prime Rib”, medium rare. Elizabeth chose the “Outback Special®” - a 9-ounce center-cut sirloin, medium.
From past experience, we learned (with some difficulty) to by-pass our beloved “Bloomin’ Onion®” and the other Aussie-Tizers® . We wanted to be able to finish our entrée today!
Elizabeth was pleased with her steak, rating it an 8 (on a scale of 1 to 10, with 10 being the “best.”). That’s pretty good for Elizabeth, as she is not a huge fan of beef steak (“I was just in a red meat mood,” she commented).
PHOTO DELETED... Still waiting for a refill on the bread!
My 12-ounce slab of prime rib was a beautiful hunk of meat. Cooked perfectly medium-rare and exhibiting all the characteristics of GREAT prime rib. BUT, it was NOT as hot as I like (the plate was barely warm) and the “au jus” was disgusting!
I asked our INATTENTIVE waiter for some horseradish sauce . . . SAUCE! . . . and he brought me pure commercially-prepared HORSERADISH. I have NEVER ordered a beef prime rib anywhere, that the restaurant did not provide horseradish SAUCE automatically.
I selected the “jacketed potato” as a side dish, and it was very good. Elizabeth enjoyed her garlic mashed potatoes as well. We agreed that the Caesar Salads were excellent.
About the waiter: as mentioned, he was inattentive . . . seemed to be more interested in a young girl he was also serving. My wife’s request for a refill of her Outback lemonade was never honored (until we flagged down a passing bar waitress). We were not offered or served ice water. Our request for a “second loaf” of bread (which is delicious, I might add) was met with a perceived exasperation and finally served “stabbed” on a butter knife . . . then “plopped” on our existing plate.
This server, I feel, was an exception to most Outback Steakhouse® servers, but a glaring exception, indeed. He should be “trained”, in my opinion.
The tab (without gratuity) was a nearly even $40.00. My “rating”:
Quality of food - 9
Atmosphere - 8 ½
Value - 8 ½
Service - 5
OVERALL - 7
Recommended? Yes, but this particular Outback Steakhouse® is a bit “rough around the edges.” Definitely not up to par with other units we have visited.
Comparing Outback Steakhouse to Ruth's Chris is comparing apples to rotten oranges . . . and I think I KNOW the distinction.