Reservoir_Dog wrote:If I go to a top end restaurant I order my steak blue rare. (because they know what that means, and they'll cook it that way.)
If I go to a upper mid level restaurant I order my steak blue rare and ask the waiter/waitress if they serve it that way. (and hope the cook knows what he's doing.)
If I go to a mid level restaurant I order my steak rare. (because they may understand what blue rare is...but they'll fuck it up and I'll get rare anyway.)
If I go to a restaurant, I virtually never order a steak. Period. I see utterly no reason to order something which I could prepare for myself easily and for far less money. If I'm going to get my cheapskate ass out to a fine dining establishment, I want something with some serious prep work put into it. I've never gotten the appeal of 'steak houses', although I've been to a few(on someone else's tab). Last such experience was at an unnamed upscale chain of famous steak houses. The shit-weasels not only were getting 30-45 dollars for a freaking steak, but had the nerve to put $8 baked Idaho potatoes on the al la carte menu. Frankly, I don't care if the damn potato is the size of a '58 Buick, it's a baked potato, and nothing will ever justify that sort of price. My opinion of such restaurants is that they are preying on nouveaus or other folks with far more spending money than brains. Sadly, that description fits the poor soul who was hosting the dinner I attended, to a 't'. So, I ran the tab up to around $105 with a half-bottle of red wine, a baked potato and 16 oz porterhouse, and thanked him for his generosity. All the while thinking that the same meal, with a better wine would have set me back about $20 at home.....30 if I polished off the vino later.
