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Apr 2, 2011 03:10 AM

Where does Oregon Grille, Hunt Valley get it's beef?

Hi everyone, My husband and I are going to Oregon Grille tonight. I've been reading the reviews, and went on their website, and I have to say my expectations are tempered. I thought I'd not order the steak just because it doesn't appear as if they buy local or get organically raised beef. Which suprises me as isn't Springfield Farms just a hop skip and a jump? Anyway, the reviews have led me back to the beef, because the food reviews are underwhelming and I thought I should probably stick to what they are known for.

Does anyone know for certain where they get their beef? Any recommendations for the main course? Do you agree with my reasoning? Thanks for your feedback.

Oregon Grille
1201 Shawan Road, Hunt Valley, MD 21030

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  1. "I thought I should probably stick to what they are known for"

    Oh, don't worry, you'll get high prices no matter what you order.

    4 Replies
    1. re: JonParker

      My point was actually not to do with price. My point was that since the reviews on their food are not consistently good, that it would probably be prudent to order what they seem to do best which is the steaks. In fact, not to be argumentative, but price was not a consideration in my query at all, although, of course, having read the reviews, I'm aware that the place is over priced.

      We are going with my husbands brother and his wife as a destination event, so I am already reconciled to the price. But I do want to maximize my chances of getting an optimal meal.

      1. re: nyawira

        I'm sorry. I was being a smart aleck, although my comment is not unjustified. Seriously, I've had an ok crab cake there, and even better soft shell crab.

        1. re: JonParker

          I'll also add that price is definitely a factor in the negative reviews of this place. I don't think anyone has ever called it bad -- just not good enough for the prices they charge.

          1. re: JonParker

            No worries. Your point is well taken. I hate going to a place that's exorbitantly overpriced if the food isn't out of this world. But going we are, so....They called to confirm this morning and my husband asked them where they get their beef, and they basically said a variety of places. He asked if they purchased anywhere local and the gentleman didn't know. Granted, this may not have been the person to ask as he was simply confirming tonight's reservations, but...

            I wonder if one was NOT to factor in pricing, if one would think the steaks were above average. Other reviews have indicated that the steaks at Ruth Chris, Flemings are way better. I hope that's not the case. I hope they are comparable, and I hope I can get some beef that wasn't raised in a feed lot. Anyway, thanks for your input.

    2. Where does Oregon Grille get its attitude?

      11 Replies
        1. re: nyawira

          The atmosphere is better than the food. Piano on weekends in the main room. Steaks are definitely not as good as The Prime Rib ( Allen Brother's I believe) or Ruth Chris. Maybe equal to Capital Grill. Service has always been excellent ( sometimes a little pretentious in the front of the house). It is a Steakhouse but the seafood has always been well prepared and fresh. Great hot rolls to start--save room for the rest of the meal. Bar area is also nice if you have to wait.

          Prime Rib
          2020 K Street, NW, Washington, DC 20006

          1. re: bunerabbit

            Finally. I guess inwill live off the rolls! Thanks. Not really looking forward to this. My expectations could not get any lower. Perhaps a shot of tequila to get me going. Yikes

          2. re: nyawira

            Attitude. It's the overwhelming thing there. The food is OK, it was once very high quality under the founding chef with the idea to get the customers of the then-troubled Milton Inn. They can't get those big-bucks customers with bad food. The crab and the meat will probably not be local, some of the fish might be from somewhere near here. But it amazes us all--they sell a nostalgic upcountry vision of class and the exclusiveness of horse country, but the collar doesn't match the cuffs--the food just doesn't add up to the prices or attitude. They're not earned or justified, not on food or heritage--they rammed the zoning through in a shady way, angering their neighbors and running afoul of the county...yet they still look down on all, from host to waiters.

            1. re: chowsearch

              Lordy. I think i best start my evening off with a stiff bourbon. Thanks chowsearch

                1. re: chowsearch

                  Well, I did had that bourbon I thought I'd need. Actually, well....I had two. The bartender was very friendly and completely without attitude. He was talking up the steaks quite a bit, so I did have some hope return. I ordered the sirloin and another of our table ordered the ribeye. I ordered mine medium rare and it came medium. It was tasteless and firm. So was the ribeye which also had no flavor. I even gnawed at the bone hoping for some flavor and got very little. The steaks were disappointing, but thanks to my fellow chowhounds I knew what to expect.

                  I ordered the soft shelled crab for an appetizer and it was pretty good. It came out hot, and it was tasty, so I'm glad I did that. My husband ordered the lobster pasta. It was utterly horrible. I am positive they cooked the linguine in the morning and then microwaved it for him. The pasta was overcooked and icky. The lobster may have been microwaved too. It was definitely overcooked. His meal was barely edible.

                  I didn't think it was pretentious or filled with attitude like my fellow chowers suggested, although why in the world they make themselves so uncomfortable wearing those hideous outfits, I really couldn't tell you.

                  The good news is they did have Duckhorn on their wine list. So along with the bourbon, we enjoyed a nice bottle of wine. All this and we missed the final four. Oh well.

                  1. re: nyawira

                    Thanks for the fresh report. I don't go there anymore unless I have to, so it's good to know that I'm still on safe ground telling people to avoid it if possible.

                    1. re: JonParker

                      They are reported to be taking over the Valley Inn, hope they get in the mood to hire a real chef and pay attention to food as well as drinks and not squander the grand old place.

                      1. re: chowsearch

                        I'm in this neck of the woods every other month- where the heck do I eat? If you say Outback I will reach through this screen....

                        Just kidding,


                        1. re: hhwi1s0n

                          The only truly chow-worthy place in the entire area is Andy Nelson's BBQ. It aint fancy but it's good.