The middle of the week in towne for my mothers birthday & that is how our delightful evening started, in a restuarant I'm familiar with from long ago & that when ever in town frequented with great anticipation.The decor had little change,but there's restuarants & bars in New Orleans & other parts of the world I've frequented, that haven't changed in 300 to 500 years.Aaaah that in & of itself is the ambiance I seek.Our hors de vours (appetizers I believe some may call them) were right on the money & seemed foreign in someway.Spain, Mid East, zesty, tangy, fresh & just as I'd requsted of my 2 seperate orders & most importantly to be at least 30 minutes completed before I even look at the dinner menu.The bread,hot,fresh, moist ready for the melted dipping butter with thinly sliced & crushed garlic & finely chopped challots that I requested prior to its arrival.As usual wherever my spouse & I dine we order widely different menus,so as to hafu.(share delightfully with loved ones, family & friends).And this night was the norm, we ordered way too much at the start, & Her large ribeye well done without being burnt, was superbly flamed to her satisfaction & didn't have to be sent back as is generally done 50% of the time.How anyone can ruin a graded cut of meat by cooking it so, is beyond my comprehension. but others say the same about the medium turn done to my graded cuts, which this sitting was large New Yorker, backed up by baby carrots, steamed to almost perfection.Had to add my signature by having our waiter bring me a pinch of cinamin.{I'll have to say,raised in Hereford on a working farm,where the first whitefaced beef stayed upon landing in the US. I think I know my meat, if its put upon a skillet, better be castiron cleaned only by salt & fire or a grill over flames of mesquite,pecan or oak.Our desert was texas pecans (pie) & cake alamode with a fresh coffee carafe, honey & real cream.Only one other I allow to cook my graded cuts,my dear friend, ""Chef Ramone"" Nuff
Pros: As I stated in my lead that yall turned down. LOved it when the matre'd turned down my seating tip.
Cons: yalls attempt to think the word coffeePOT was inappropriate & I had to reword it to carafe
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