Finally made it to The Old Homestead Steakhouse and while we enjoyed the meal, it was nothing fantastic, just steady.
We started off with six excellent oysters and as a bonus, there were four crawfish on the platter that were good, despite being out of season. Sucking head and pinching tail ......
After the oysters arrived we asked for bread and someone came with a basket and gave us one roll apiece. While I'm sure they would have given as many rolls as we wanted, I'm used to a bread basket at steakhouses such as these. We had declined the chef's bread basket Sietsema wrote about.
We next had the Caprese and while the mozzarella was very good and fresh, the balsamic was more of a reduction and was way too sweet for my taste. The tomato was also sliced thicker (maybe 3/4") than I like but tasted good.
We had the petite Filet and the New York strip and both steaks were very good. Both were cooked as ordered and the strip had a nice outside char but was perfect inside. The Filet came on a hockey puck looking mound of hash browns which were good, though it reminded me of a huge tater tot (which they offer in a home-made version on the menu). The strip was ala carte so we had the asparagus as well. Good but nothing special. The hollandaise came in a gravy boat even though we asked for just a little. It tasted good to me, though I'm no expert on that sauce.
For dessert, we had piece of cheesecake that looked like Mt McKinley. Eli's from Chicago is always a winner.
While I wouldn't rush back to The Old Homestead, I wouldn't shy away either, and would have no qualms recommending it over the Ruth's Chris or the Morton's in Bethesda.
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