Great way to drive another decent steakhouse chain into the ground......
Great way to drive another decent steakhouse chain into the ground... http://www.bloomberg.com/news/2012-03-06/morton-s-makeover-seen-in-39-steak-for-landry-s-chain-retail.html I am not a fan of Landry's.
I prefer capital grille over mortons anyway. Sad to see looks like he's going to ruin it with this obsession of turning everything "young and fresh" to attract idiot kids with no taste and making everywhere a "club" enviornment.
Morton's litmus test: Can you slice the bread without smashing it? The prime rib is a best kept secret, that is until they run out.....
The double filet is nice too, but come hungry. I'd say that it is time for me to open my own place, but I know better to get into the biz...
Well the question is whether you'd prefer the chain fail from lack of interest and the client base literally dying off or share the restaurant with a younger crowd? Mark
As much as I like it as is I have to agree with the above. I will lament changes less than the demise. NO, you cannot slice the bread without smashing it.
I'm out as a customer, had too many bad experiences at Landrys over the years. Looks like if I want a good steak, I'll limit myself to the usual suspects in NYC...
You can slice pretty much any bread without smashing it. Just move the knife back and forth a lot more than you move it down.
I still like Luby's and still enjoy launching 'bottle rockets' at his man-cion on the bay from my friends sailboat.
im telling you its not a coincidence, I really like Arnies over the regular Morton's..As well as liking Tam O' Shanter over Lawreys..
Tam O' Shanter is great. The cream of mushroom soup on Sundays is to die for. Do they still do the "Dem Bones" rib nights on Fridays?
Me too. Nothing beats a nice thick ribeye and a bottle a good red wine or great bottle of beer. With regard the steak houses in general though, prefer to just cook a steak at home. I don't want to sound like a ****, but I cook a steak as good or better than any steak house I have ever been. I know exactly how I want it and exactly what I want with it. I like cooking and can do it for 1/2 or less than what a good steak place would cost me. So, unless I'm out with people, I don't go out for steak. Mark
I agree. I do not want too pay $30+ for a steak I could cook just aswell if not better at home and I don't have to call a cab for a ride home. I must admit that I do want too try some of the better steakhouses around town but I would like that experience while on a date. Hook a brotha up!!!
You're lucky you COULD take a date....I married a vegetarian. She's the devil....no steak house dates for me. Mark
I cook a pretty mean steak too. I have friends or family that sometimes want to go to Outback and I pretty much cringe. I can cook a steak WAY better than they do. I do like the blooming onion though! I even dry aged a prime rib one year for a holiday dinner. Turned out amazing! It takes a little planning and time, but it was good. I would like to try Luger's in NYC some time. Have heard pretty amazing things about them!!
All true.... I get their bottled steak sauce from a local market here, even though they don't recommend using it themselves...
There is no point spending $$ for a steak house steak if it's not dry aged. Morton's wet ages their beef.
Good point and I still have not tried either 'dry or wet'. Guess I'll have to do some research but I know for certain I want too try a 'dry aged' steak first, darn Travel Channel with their "Steak Paradise" shows, lol!
I would like to try dry aging some steaks at home but I think the process is usually to dry age the whole cut of meat before cutting into steaks. Would be kind of hard to cut them at home unless you did NY strips or something boneless. For me the best steak has always been a good bone-in Rib steak.
