We are a steakhouse.

A very good steak house.

An Amazingly good steakhouse.

We are not Longhorn. We are not Sizzler. We are not Outback.

You can get a decent steak at these restaurants.

They are the Toyota Corolla of steaks.

We are the Bentleys of steaks.

Yes, we are expensive, because the quality is reflected in the price.

So when you come to our restaurant, it’s a very good idea to take the recommendation of the server.

For example, don’t order the ribeye if you want a lean steak. They’ll explain the difference between a porterhouse and tbone. And they tell you what cut to get if you want a steak well done.

Tonight, we had a man order a well done NY Strip. The server tried to steer him toward the filet. It can be butterflied, and isn’t shoe leather when it’s finished.

He wouldn’t have it. He ordered the strip.

When it arrived at the table, and he cut into the steak it was a solid medium. The reason: the steak is so thick that to get the center cooked through, you will char the outside.

He sent it back.

It was sent out again. A solid medium well.

He sent it back again.

This time the chef sliced the steak in half, essentially butterflied it, and cooked it more.

His wife was finished eating by the time his steak was finally sent out. And I can’t imagine how tough, and how charred the steak was. He would have enjoyed a filet so much more.

They were very positive when they left. Nothing but great things to say.

But I have to wonder if they’d have not been happier ordering the pork chop or salmon.