Overall humiliating…read more
We had to wait about thirty minutes prior to getting seated. However, at least two other groups of customers got to get seated MUCH SOONER than we were, and it was both for a table for two (which we had opted for), and a table for three. I felt incredibly insulted by this disservice, and I was sincerely about to head to the hostess stand where our name was called up just right on the dot of three-to-four minutes past the guaranteed thirty minutes maximum. I just knew otherwise we were getting had the moment we sat on the bench of the lobby.
Being in the restaurant was far more stifling than being outside, which begs the question as to whether or not they were using the air conditioning unit. This was unfortunately adding to our discomfort and frustration, overall.
While the hostess led us to our table, she asked us how we were doing. I simply replied, "tired and hungry", which she replied "oh, I'm sorry to hear that". Wait, what? It's literally the evening, and it's dinnertime. What's wrong with those feelings? They're perfectly normal. I found that rather weird.
As we were seated, we were greeted by a familiar waitress whom we saw plenty of times at another restaurant, which we were pleased to see--she was quite the sight for sore eyes. However, as we placed our orders, it took quite some time in between before the appetiser came, after the bread and butter, and all after that the main courses. Looking at the dessert menu, otherwise, showed that several of their cakes came straight from The Cheesecake Factory, which made me feel uncertain about how I felt about that. I took particular interest in the crème brulee, as well as the "chef's choice dessert", or whatever it was.
The bread was pretty much from The Cheesecake Factory, since I also see those in grocers nearly EVERYWHERE. It was painfully mediocre, but I could live with that. The appetiser I had was pretty bang on in my opinion; the coffee was decent.
The main courses were incredibly underwhelming. Both our prime rib and filet mignon steaks were unseasoned, hard to cut and chew, and was missing so much of what they usually have to offer. Our asparagus spears were very difficult to chew, as if the cook who did the prep work did not cut the spears correctly, and left the bark on the spears. The baked potatoes were NOT cooked all the way through, which started off okay, but ended in dissatisfaction. I do not recall eating a filet mignon that was so chewy and lacked the tenderness and juicyness they're known for. I had barely considered hailing their manager over who the hell was their supplier and why are their steaks so terrible.
After that experience, I was further discouraged from waiting any longer for their dessert, thinking how anyone could muck up something purely simple like this, and how if this is how they do their steaks, I seriously CANNOT imagine how they do their Tomahawk steak.
Overall, I felt extremely insulted. I don't know how they're attracting any business at all with such a painful experience, and with what cooks who clearly had zero pride in their work. I don't think any of this really beats Chili's by any margin. If you really wanted a proper steak dinner, you can at least spend a few more minutes across the road for Texas Roadhouse, which is a restaurant we've had a lot of great luck in, and it costs roughly the same for the same stuff anyways, sans filet mignon.