On a recent visit to the River Palm Terrace in Fair Lawn, we ordered the porterhouse steak, for two. When it arrived, we were surprised to find that they had had served us a T-bone steak with a separate piece of fillet mignon on the side. The difference between a T-bone and porterhouse cut is in the amount of the filet mignon (tenderloin) side of the bone.
When I complained about this to the manager, she curtly replied that I was wrong. She further stated that all restaurants do this and that we should be pleased that they included the extra piece of fillet mignon.
They will not have another opportunity to pawn off a T-bone cut as a porterhouse at our expense as we will never return to this restaurant.