Text 31113, 56 rader
Skriven 2012-11-17 11:27:00 av MICHAEL LOO (1:123/140)
Ärende: steakhouses 578
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More on Sam & Harry's, which I've been taking to stop at,
as I have PreCheck, so security takes 1 to 3 minutes, so
I have extra time now (though not much extra money); also,
I am tired of Fuddrucker's and Five Guys.

Little as I could afford it, I went back for a tiebreaker
meal. This day, the ribeye was a true ribeye in the 12-oz
range done a shade or two more than I wanted but redeemed by
a big blob of fat, over an ounce, plus more on the edge.
The onion strings were almost unsalted and very crispy, the
creamed spinach as good as anywhere. A very satisfying meal.

Followed by yet another visit, when I ordered the bistro steak,
which came as about 6 oz of hanger, as rare as hoped for on one
end and sort of medium on the other. Oddly, it was the thinner
end that was rare, so as I once suspected, the grill heat is
wildly uneven. Good flavor, but unless hanger steak is rare rare,
it isn't of any interest, so I will return for the ribeye, which
is better and bigger, even when it is a sirloin. The onion strings
this time were completely unsalted, the creamed spinach again good.

The 99, more a feeding trough than a steakhouse, represents
decent value, and I periodically steer my friends to it when we
are more interested in beer than food or when they are paying
and I don't want to feel guilty about bankrupting them. This
time I went with my friend Link, whose turn it was.

We started with the "jammin' crab soup," which is a decent if
salty seafood cream whose main evidence of crab is usually a
few grams if cartilage thrown in; this time there was some
crab in it, though I highly suspect Indonesian out of a can
rather than the beloved Maryland blue.

A 6 oz top sirloin was brined so nice and red inside though too
salty and somewhat unflavorful (way too lean and a bit tough,
as this cut is, but the couple of real steaks on the menu were
much more expensive even per ounce). It came with corn (from a
can), broccoli (somewhat oversteamed but okay with butter), and
very salty rice pilaf. Link had the so-called Cajun shrimp, ten
or so medium Gulfs, also brined, reasonably tasty, in a salty
bell peppery sauce over that same salty rice.

Lots of Sam Octoberfest was sold at this table.

Key lime pie came with my dinner ($10 for a soup, that steak,
and a tiny slice of pie - not too bad a deal - they must make
their money off beers for the parched diners); it was okay,
appropriately tart and a little bitter with a bit of salt in
the crust and of course tons of sugar in the filling: culinary
everything on a plate. I couldn't tell that this was really
Key limes, as the taste seemed pretty ordinary. The color was
yellowish in the proper way.

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