Sometimes you just crave a good piece of cow. That was our situation Thursday night when we decided to make Friday night date plans for a local cut of beef. I've been at Fort Rucker for over a year now, and have driven by McLin's a number of times- noting the always crowded parking lot and telling myself "one of these days"... I'm bummed I waited this long.
Despite the number of people we saw sitting at the entrance, the wait was minimal. I was enjoying the wall decorations of helicopters and even their old menu ($5.95 for a 28 oz steak back in 1968!) when an elderly fellow walked up and said "do you know who I am?" I cordially admitted I did not and was about to get a history lesson about the restaurant from THE original Mr. McLin himself. A long retired Sergeant Major, he shed light on the odd layout of the building (and the noise level)- it used to be a church! I revealed to him this was my first time and he told me I was in good hands with his family heavily involved in the day to day operation of the business, and wished us an enjoyable dinner.
On an already positive note, we were seated and greeted by fantastic waitstaff that made us feel welcome and already regulars. Tea pitchers were left at our table (we usually drink half and half) and we waited for our salads while watching the bustling activity and all the satisfied diners enjoying mouth watering meals with friends and family.
The salad was pretty basic, but the ranch dressing was amazing! Our waitress thanked us for the compliments on the thick, delicious condiment that she told us she made herself. Oh, the little grape tomato was a happy little burst of flavor as well (enough that it was worth a comment at dinner).
On to the main course- hearing good things about both the rib eye and the sirloin, we ordered one of each. I got the fries, the lady got an Idaho potato. I think she actually liked my fries more, they were very well seasoned. The cow... well this place being a former church, the steaks are nothing less than divine. As others have mentioned- there is steak sauce available, but you'd be doing yourself (and the restaurant) a horrible disservice. The only "sauce" you need are the juices left on the plate from your well rested cut of meat.
The roll was a simple, but warm and moist- perfect for dipping in the aforementioned ranch dressing (I actually saw several servings of ranch coming out, probably on request, to other tables). We also got fried shrimp- also very good, and in a sweet tarter sauce that I thought tasted a bit like coleslaw, either way- well paired and very satisfying.
I saw a basket of thick cut onion rings at nearly every table, they are certainly on the list of things to get on our next visit. I wanted the hush puppies, fried chicken, the key lime pie... next time, and it'll be soon.
I'd definitely recommend this place for a family night out. It's pretty casual, and a bit loud, but a smile and open hearts, open minds will get you far at this long time established steak mecca. read more