This was just a giant no from start to finish. I was wary to begin with given the 3.4 star average and how evenly balanced the entire spread of 1-5 star reviews were. Usually means an extremely inconsistent kitchen, which is a business killer for a place in this price point and niche market sector.
Came by on a Wednesday, early evening, after work to give this place a try when it's not insanely busy so I could give a fair review, and give the kitchen the best chance to succeed.
This place has always given off a fancy steakhouse vibe every time I've driven by, so I'm basing this off of some of my higher end steakhouse experiences (Burke steak, Jean Georges steakhouse, Ruth's Chris, etc) as a baseline reference, especially given their prices.
Ordered the bacon slab and stuffed mushrooms for appetizers... bacon needed to be rendered so much more than it was. Glaze was shiny, looked so inviting, but was just a mouthful of chewy, fatty bacon that didn't have any give. Mushrooms were average, and the crab wasn't very prominent in them. Gave off a very frabby vibe instead of fresh lump crabmeat. Could have done better with managing the liquid the mushrooms gave off, or at least made sure to not serve so much liquid with them.
For dinner, I grabbed the surf n turf, medium rare. Lobster tail, for $25 left a LOT to be desired. Not much meat, overcooked a touch to create that unpleasant rubbery mouth feel. Butter was just that - no creativity in flavors etc...
The steak was closer to medium, but when going to a subpar steakhouse I always order one temp lower than I want, as food tends to be forgotten on the grill, or dies carryover cooking in the window. I'm glad I did in this case, instead of giving the restaurant the benefit of the doubt that it was a high end establishment. Filet is so lean, it becomes a challenge to cook. While not exactly tough, the steak didn't cut or chew like butter. The "charring at 1800 degrees" is nothing more than a gimmick that can lead to wildly inconsistent cooking, as evidenced here.
Sides were death by potatoes (gummy mash with a little shave of truffle to justify a $22 price), and the truffled cream corn. Not sure what the truffle obsession is, but it's just putting lipstick on a pig at that rate. Corn would have been fine on its own - truffles didn't add anything extra to the flavor, especially when you're focused on a chewy steak and lobster, and wallpaper paste mashed potatoes.
Was too disappointed to throw anymore money at this establishment for dessert. Given the prices, I expected so much more attention to detail and proper cooking, especially on a slower weekday evening.
Taking all that into consideration, I feel generous giving 2 stars for something that I'd maybe put a step or two better than Outback or Texas Roadhouse, but not much more than that. Char has a lot of improving to do to justify wanting to charge those prices for the quality that was served. read more