How does a Top Notch Steakhouse ruin not one, but two $42 14oz filet mignons at the same table? Just ask the management at S&W, although I doubt they'll have an answer-other than duh, I dunno. We were a 4 top BTW. 50% is a bad batting average when it comes to cooking prime beef!
Two filets which were ordered medium came out brown all the way through! 5 minutes later one of the managers came to our table proclaiming they'd be out in 5 minutes or less. Ten minutes later, when we were alomost done with our $12 per side dishes, along came our steaks...really sad. Once delivered, the food was good, but we were practically full already. They then came out medium-rare. I don't get why they can't get it right after all these years and steaks served...it just doesen't make sense to me. They specialize in steak for heaven's sake!
On a bright note the collasal lump crab app was friggin' phenomenal, and the crab cakes were good too. The side dishes were also amazing and the view can't be beat during the daylight hours. But to screw up the temps of steaks in a steakhouse institution is really unforgivable. Moral of the story, don't get steak at this steak house!
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