"The end of an era"! Blame it on the transfer of ownership to the conglomerate Landrys, but it is not what it once was, not by a longshot!
I have dined here pleasantly (and at branches around and out of the country)for many years, and until now have been pleased but it is a far different animal since the recent change in ownership. The music that is played is something between "techno" and disco and not appropriate for an upscale steakhouse - it was downright disturbing! The staff is almost indifferent, perfunctorily going through the motions, and it is difficult to find the same server (or waiter) coming back to you with any regularity. Perhaps the biggest complaint - the meat. I know steak. I've butchered a side of shell steaks many times. A New York Strip (which the restaurant claims is its "premier" cut) is usually seven or so inches long and varies in width from about one inch at the end to the widest point being perhaps three plus inches, and keeps a thin band of fat (for flavor) along one side. I am not talking about thickness which fo course is controllable and will dictate the ultimate weight of the portion. My NY Strip was round (something I have never seen) and was probably a boneless rib eye or least ways looked like one. This should not have been sereved as a NY Strip -especially not at the price charged. Just as egregious, allmost every portion of meat (5) at our table was done one degree too much. The medium rare was medium, etc.
The hash browns were good and the asparagus were excellent, but that is not enough. I am afraid that this once veneerable chain will now slip further into the morass of so so and overpriced. Ruth Cris, Del Frisco I am coming back, and of course none of them, even at their best, can equal Peter Lugers - but it is just so difficult to get a reservaton at the later.
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