Restaurant Week: Ruth’s Chris Steakhouse

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For my first foray into Restaurant Week, I decided to visit an establishment that I have been waiting to return to for over 10 years – Ruth’s Chris Steakhouse in Tarrytown NY.

Normally Ruth’s Chris is wildly expensive, a one person dinner there can easily cost you more than $100, but as part of restaurant week, you can get a delicious three course meal (with side dish) for around $30. So lets go dish by dish of the meal I selected.

Appetizer: Roasted Tomato Soup

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The soup was very interesting, and quite good; it was thicker than I expected it to be, and actually had the smell of a tomato sauce. It was also more acidic than creamy, and had a pretty decent spice to it that coats the back of your throat with a nice heat. Definitely a good take on a classic soup.

Entree: 8 oz Filet Mignon

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Served on a sizzling 500 degree plate, this steak is easily one of the best you can ever get. The plate was so hot, that my Dad’s steak had to be taken back briefly because the napkin on the the tray had fused to the bottom of his plate!

This cut of meat was cooked as every Filet Mignon should be – rare – and to say that it cut like butter would be both cliche and not doing justice to how easy it was to slice through the meat; it is everything you want when you attempt to cut a steak.

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The meat itself was seasoned very well, and was extraordinarily tender and very juicy; it is fair to say that this steak will almost literally melt in your mouth – and you will not be sorry you ordered it. Now technically under this Restaurant Week deal, you could order a Chicken or Salmon instead, but lets be honest, are you really going to not order a steak at a high quality steak house?

Side Dish: Garlic Mashed Potatoes

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There isn’t much to say about these potatoes, they were not ground breaking in any way, but they were smooth, creamy, and very tasty for sure.

Dessert: Bread Pudding in Whiskey Sauce

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I’ve admittedly never had bread pudding before this week, but as far as I can tell, this bread pudding was really good. It was thick, yet soft, and had some nice sweet raisins inside of it, and was garnished with a fresh, strong piece of mint on top – but the real star here was the Whiskey Sauce. This sauce was sweet, smooth and creamy, and had almost a butterscotch-like flavor, similar, but not exact.

Verdict:

For a low price of only $30, there is literally no reason for you not to go to Ruth’s Chris for this three course, Filet Mignon featured meal. You have until March 20th to do so; so please don’t let this opportunity slip away, because a year is a long time to wait for a deal like this to come around again.

 

 

 

 

 

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Holy Smoke: The Texas Brisket Meal

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Today’s review is special not only because it covers a Putnam restaurant, but also because this is the first time that I review an entire meal instead of one specific food item. The Texas Brisket Meal from Holy Smoke is our selection, and it is a review that is 11 years in the making. I first noticed Holy Smoke one Sunday in early February 2004 and expressed desire in checking the place out; and now, in 2015, that desire has been fulfilled.

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As you can see, this meal from Holy Smoke consists of a few elements; coleslaw, garlic smashed potatoes, cornbread, fried pickles (not pictured above, but included below), and of course, the signature brisket.

First, the sides; the coleslaw was thick and provided a nice crunch, the cornbread muffin had the nice combination of a strong crust and a soft inside, and the garlic smashed potatoes were some of the best I’ve had. They were leaner than most mashed potatoes, but included small chunks of whole potatoes in it as well; and the light, but easily detectable taste of garlic throughout really shone through.

The appetizer I chose was fried pickles, and Holy Smoke certainly goes a unique direction with theirs:

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Most venues who serve fried pickles do so in little circular slices, but not Holy Smoke; they give you fried pickle spears, and good ones at that. The breading was light, but had a good taste and texture to them, and the inside was coated nicely, providing a surprising last minute heat (spice) that you do not expect going in. The pickles themselves are thicker than most, and provide a nice bite.

And that brings us to the brisket:

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Drenched in onions, the linchpin of this meal certainly did not disappoint. After spending 17 hours in the pit, the meat was both tender, and incredibly juicy; there was no point during consumption that I thought the meat was too dry, or unenjoyable.

Furthermore, there was so much on the plate that I actually got to take some home and get another lunch out of it. If there is one (minor) criticism to be made, its that there was no standout seasoning or rub that really made the brisket “pop”; but that in no way takes away from the fact that this is a really delectable brisket.

Holy Smoke BBQ in Mahopac NY (located at 241 NY-6N), truly knows how to make a good meal, and I certainly recommend them to anyone looking for good BBQ. Along with the meal, the atmosphere is fun, and has outdoor seating that is ideal during the summer months. I will definitely be going back to Holy Smoke, perhaps even this summer; after all, the Fried Buttermilk Chicken sure sounds good.

Got food tips? Email me at: foodreviews24@gmail.com