Recently I gave Beck's a try because I'd heard the prime rib was good. Sadly, it didn't occur to me that the prime rib might be weekends only and I was there on the wrong night. Anyhow, I flipped for a T-bone steak dinner. The homemade minestrone was fresh and zesty with a tomatoe-y broth, lots of chopped chard, and mushy pasta shells. This was topped ith some grated parmesan. The bread was served warm, and though it wasn't anything remarkable, this was a nice touch. The 16+ ounce steak was $17.99 and came with a choice of starch and some side veggies. It was as rare as ordered, but oddly was burnt on the tail end with bitter carbonization. The meat was quite tender but not that rich in flavor. The side veggies, sauteed with olive oil, garlic and oregano, were too hard, al dente gone wrong. This meal was pretty average in my book, but well-priced and I didn't feel ripped off. The leftovers made a good lunch later. I had a glass of 2003 Justin Cabernet Sauvignon from Paso Robles, $6.25, that had all the fat, overripeness and chocolate that I tend to dislike from that area. But it's a people-pleasing style of wine and a good example of type.