Text 33988, 39 rader
Skriven 2013-02-21 17:14:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Texas Roadhouse 149
===========================
 -=> Dale Shipp said to Nancy Backus <=-

 DS> I would say that they are reasonable, not too much different from
 DS> Longhorn or Outback -- and certainly much less than the top of the
 DS> line steak houses like Ruth Chris (and I don't think that Ruth Chris is
 DS> as good as any of the above).

I still find TR both better and better value than the Outback,
which is decent value but the schtick and the steak rub turn
my stomach. Ruth's Chris, what a strangely inconsistent but
consistently overrated place. The steakhouses are a mixed
bag, mostly not worth the price. Morton's, yes; Spencer's no;
Sam & Harry's, yes; Smith & Wollensky, no. But with Morton's
being bought up, who knows what will happen.

 DS> my frequent choice would be either the 8 ounce sirloin at $11.49 or
 DS> the 11 ounce one at $15.49 -- cooked rare to medium rare.  Michael
 DS> would probably go for the 20 ounce bone-in ribeye, priced at $21.99. 
 DS> He might also pass off some of his two side dishes for any fat that
 DS> happened to be on my steak.

I've recently been taken to TR several times as someone else's
treat, and every time I've ordered the same thing, the early
bird 6 (maybe 8) oz sirloin extra rare with two sides, chili
and chili. $8.99++ - I call myself merciful and the chili
acceptable - having learned to order it without cheese: it's
as they advertise made from steak trimmings, and the pieces
of fat and gristle that you don't see in your steak, they are
here, and for me their presence makes up for the beans that they
mistakenly put in the mix (despite their name, they are midwest-
based, having been founded in Indiana).

Were I paying, I'd go with the 11 oz or 16 oz sirloin. Only if
someone well-heeled like Nicholas were actually paying would I
be inclined toward the 20-oz ribeye, and even then I'd probably
go for the 16-oz boneless, which is $2.50 cheaper.
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