Cyder
Justin
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I had the mushrooms too. Outstanding. I love me a good bunch of sides and they really delivered. I stuck to steak though
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Best Restaurant you've been to...
- Thread starter LongtimeRamsFan42
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I had the mushrooms too. Outstanding. I love me a good bunch of sides and they really delivered. I stuck to steak though
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LongtimeRamsFan42
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They serve a DAMN good Ribeye. That's my standard cut at steakhouses...Ribeye, rare/med rare at most...They definitely serve one of the best in Vegas...
4down20
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Ribeye is probably my favorite cut period.
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LongtimeRamsFan42
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It's definitely mine. Has so much flavor...
Judge Fudge
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Local:
Jam Cafe (Breakfest and Lunch Place with long lineup but worth the wait)
Japanese Village (Victoria has a strong Asian culture and this is by far one of the best restaurants here)
Distance:
Lydia's Supper Club | Butte, Montana - Home (Went touring the western states about 7 years ago. Came across this amazing place in Butte Montana)
Tilted Kilt in Palm Springs
Jam Cafe (Breakfest and Lunch Place with long lineup but worth the wait)
Japanese Village (Victoria has a strong Asian culture and this is by far one of the best restaurants here)
Distance:
Lydia's Supper Club | Butte, Montana - Home (Went touring the western states about 7 years ago. Came across this amazing place in Butte Montana)
Tilted Kilt in Palm Springs
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LongtimeRamsFan42
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Has anyone else been to Raku Las Vegas? By far one of the best I've been to, especially in Vegas...On my last trip I went there 4 times, including 3 nights in a row. I tried to eat my way through the entire menu(all small dishes)I think I ended up about halfway by the end of 4 meals. What killed me were the specials, so good and impossible to pass up...
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LongtimeRamsFan42
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Clayton
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Pretty much the main reason I head up to Chicago is for the food. Nothing in smaller places are going to compete with 10+million metro areas when it comes to the best. Some cities have specialties that can compete (KC BBQ, Italian STL, etc) and I can probably give a dining guide for the entire central MO area but if you're a foodie then you really need to be in a big city.
That said, even in Chicago, NY etc I usually find myself eating at places that 2 people can eat at for $50 or so. At some point in time, you're just better off spending your money learning how to cook.
That said, even in Chicago, NY etc I usually find myself eating at places that 2 people can eat at for $50 or so. At some point in time, you're just better off spending your money learning how to cook.
Rockinkuwait
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Wow, That actually makes it even cooler!!!
He renamed it... Gridiron BBQ.. He said the building he was renting in the nearby town got shut down, looking to move out here as well now.
Game day for new grill
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Been to Vegas 4xs myself and never heard of it....
The place the wife n I like to eat when out there is Gallagher in the NYNY casino.
Love the dry-aged syaek they have hanging in the window of the place.
The asparagus spears are as wide as your thumb.And the baked potato the size of a big mans fist......
But its tied with Mike Ditkas steakhouse in Chicago......
Amazing dinners there too.
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LongtimeRamsFan42
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Raku is the restaurant all of the Chefs go after work(never a bad thing)...In fact, funny story....I was there on a late Wednesday night, the place was dead. I was sitting at the Sushi bar a couple seats over from two guys having dinner and drinks like me. A couple times we'd make a little convo, but nothing much...The next night I'm at e by Jose Andres and wouldn't you know it? The Chef serving us all across from the counter was one of the guys sitting next to me the next before lol...We had a great laugh about that once we realized...
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LongtimeRamsFan42
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Wanted to add, it's not a Sushi place at all, the cooked/grilled dishes are the best part of it. Plus they have all sorts of interesting cuts of fish/and other animals which makes it a Chef-y place...For example, the skewers are out of this world. Even something as simple as a grilled tomato skewer is SO DAMN flavorful...I know, who cares about a little fricken grape tomato right? I thought so too, until I tried it. It was perfectly tomatoey(is that a word? lol)salty and grilled flavor to blow the mind...
Rex Racer
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You fellas waste too much time worrying about fancy ass food.
Bring me a great strip or rib eye cooked a hair past medium with a nice baked potato and some crispy steam veggies and then alert the bartender that I want some desert.
Bring me a great strip or rib eye cooked a hair past medium with a nice baked potato and some crispy steam veggies and then alert the bartender that I want some desert.
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LongtimeRamsFan42
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You fellas waste too much time worrying about fancy ass food.
Bring me a great strip or rib eye cooked a hair past medium with a nice baked potato and some crispy steam veggies and then alert the bartender that I want some desert.
There are plenty of place like that in Vegas too...But believe it or not, the steakhouse at Circus Circus(who would've guessed???) is one of the best oldschool places for exactly that kind of meal
Gooch1034
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A lot of people say a T-bone/Porterhouse is their favorite because you get both the tenderloin and strip loin but I think tenderloin lacks flavor without any fat and a strip is overrated. Ribeye is the perfect steak IMO.
Rex Racer
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There are plenty of place like that in Vegas too...But believe it or not, the steakhouse at Circus Circus(who would've guessed???) is one of the best oldschool places for exactly that kind of meal
I do like other food, I was joking...........sorta. I am a homestyle/family restaurant kinda guy.
I'm going to grill up a rib eye from a local slaughterhouse/processing plant (they have a small retail operation out front) tomorrow night and I'll steam some broccoli to go with it.
I am overdue for some Greek style (is there any other style?) leg of lamb. Gotta make a mental note to find Ma Racer's prep notes on that
Gooch1034
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It is. Just bigger because its a center cut.I always thought the Porterhouse was strip on one side with a small cut of filet on the other?
edit: Correction, a Porterhouse is cut from the back end which gives it a bigger tenderloin and a T-bone is from the front with a smaller tenderloin.
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LongtimeRamsFan42
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The problem I have with a Porterhouse is twofold...First, not a fan of fiet these days...As a Chef I gues my taste has chaged and Filet has a VERY livery flavor I have to be in the mood for. Second, it is VERY difficult for most places to cook a Porterhouse where the filet and strip are cooked at the same temp. In my life I've found ONE place that can do it, PETER LUGER and the place is so fricken expensive I can't go there often...
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