Winning the steakhouse war
Nothing turns me off like the testosterone driven steakhouse industry with big wallets and big peacock feathers at attention swamped with a bunch of middle aged men for their big night out. Wild horses could not drag me back to the top steak houses with their huge meat and huge sides and huge loud rooms.
Have you ever been to one of these steakhouses when a celebrity athlete shows up? Quite often your service will diminish as theirs expand.
So I laid the ground rules. Go out for your boys night. Have fun, drink excessively and eat excessively. Be Happy!!! And have alternate transportation in place.
But you cannot go to a big chain boys club steak house. You don't even like the crab cakes and the sides all that much.
And he agreed.
So I gave him the reservation number to Bogies - a speakeasy back room steak house. I knew it was a gamble, sending them to a small backroom instead of all the pomp of a place like Abe and L's, Capital Gr, Morton's etc........
It took about 24 hours to get a call back to establish a reservation. But they agreed to roll the dice and give it a chance.
THEY LOVED IT!!!
The backroom atmosphere
The best wedge salad of their lives
elevated Mac n cheese
the elevated chocolate lava dessert
They came to Bogies when they had planned on Capital Grille and they suddenly saw the light. There's a not too new steakhouse in town called Bogies, and they're keeping it on the down low.
- The original comment has been removed
Honestly if my husband set ground rules for my GNOs I don't know what I would do. LMAO probably. As would my friends.
That said we had drinks at Bogies a couple of months ago. Excellent cocktails. The wait was too long for dinner but what we saw and smelled looked great. We have plans with another couple to get there after soon.
I took this to be playful and tongue in cheek... they had a good time; that's what matters. Maybe if they turned out to hate it I might have felt differently, but it's nice to see compromise, and more importantly the trust that the place you recommended would beat out their initial inclination. kind of what i go to CH for... giving me recs i might not normally think of or have otherwise passed up bc of one bias or another.
I've been to a lot of the big steakhouses across the country over my life. I've never experienced bad service if a celeb/important person walked in. As for the style of steakhouse you describe as testosterone driven, I'm not sure what you mean, would that be the same as a pinky finger in the air French Restaurant? Or a Farm to Table organic restaurant that is an exclusive high end place? I sense a bias, from you, towards Big Steakhouses, OK it's your opinion and state it loudly but, it's not universally the same for everyone so, I'm not sure there is a war.
I took this as your opinion of major steak houses, and I agree that most are carbon copies of each other. However, I enjoy the ones that include seafood on their menus and do a really good job with it. My wife can have her great steak and I can have a top notch fish dinner. Ok, most are noisy and filled with "big shots", but A&L has really good seafood items, as does Gr23&Bar (my favorite). And as I've stated many times before I really like the crab cakes at The Palm. Bogie's isn't going to happen for me-----what would I order?
Anyway, I enjoyed you post. Most entertaining.
Seconded. i actually like that roast chicken more than i like the fried chicken outside at jm (but, that said, that roast chicken is one of my fav chicken dishes, period).
the macaroni and cheese (unless it's chnaged) has a red onion jam and vermont butter creamery's cremont cheese... you definitely wouldn't feel sorry for yourself eating that while others went to town on steak.
and Kevin (sorry, not going to split my responses here), yes, replies have been deleted.
thx much for that link. i've never seen that cremont and now we'll def get it . I do like their unsalted butter.
p.s. i've given up on the many CH rec'd mac 'n cheese
i have tried; all too dry and overcooked for me. Do you know if Bogie's is wonderful/ with lots of melted oozy cheese?
the cremont makes for a much lighter style of mac and cheese compared with say the mac outside at Curley. It is definitely not dry or overcooked, but neither is it oozy, thick cheese.. consistency (iirc, been a couple months now, which i lament) more saucy than gooey. They've rotated a lot of mac and cheese varieties through bogie's and Curley, and this one is definitely a favorite, but don't go in expecting a gut-bomb mac.