Logan's Roadhouse: Buy 1 entree, get a 2nd for free

[bcoop]

Roadhouse is fine for what you pay. I really don't mind it at all.

It's ok. But Prime > *


While on the subject, don't ever go to Eddie Merlot's. That place fucking sucks, in every aspect. They advertise prime beef, but what we received was select at best. I had a 28oz "waygu" tomahawk ribeye. It was NOT Waygu. It was flavorless, and tough to chew. They can't cook a steak right, and they can't even make even cuts. One of the ribeyes ordered was 1" thick on one side, and 1/4" thick on the other. That shit looked like it came out of a "value pack" of thin cut pork chops that expired the day prior. We ordered 3 bottles of Chapulet 2008, the server tried to give us 3 bottles of Cervantes 2011 thinking we wouldn't notice I guess. Then the manager argued with us, and told us Chapulet was out of business and you can't get it anymore "because their wine rep said so." We tried to order three different bottles of wine from 08 and they brought out 2011 or newer. That was absolutely the worst "fine steakhouse" I've ever been in.


We asked the manager and waiter if we were being filmed for one of those gay ass Wal Mart/steakhouse commercials.

[talisman]

We asked the manager and waiter if we were being filmed for one of those gay ass Wal Mart/steakhouse commercials.

lmfao!

[War Machine]

for the money, you cant really beat Saltgrass

[bcoop]

If you thought you were getting kobe in the USA, you are incredibly ignorant.



http://www.forbes.com/sites/larryolm...kobe-beef-lie/

First off, I'm well aware that Kobe hasn't been available outside of Japan. Waygu =/= Kobe. What's that about ignorant again?


And yes, I'm familiar with the article. At any reputable steakhouse, you can visually see the difference between what is being labeled as waygu, vs regular prime.

I'll also point you to this, though I haven't seen any or been anywhere to have a chance to see any personally. I would imagine NYC and LA are buying up all they can at this point, making it harder to get for those in other cities.

http://www.forbes.com/sites/larryolmsted/2014/01/07/the-new-truth-about-kobe-beef-2/

[Moose242]

First off, I'm well aware that Kobe hasn't been available outside of Japan. Waygu =/= Kobe. What's that about ignorant again?


And yes, I'm familiar with the article. At any reputable steakhouse, you can visually see the difference between what is being labeled as waygu, vs regular prime.

I'll also point you to this, though I haven't seen any or been anywhere to have a chance to see any personally. I would imagine NYC and LA are buying up all they can at this point, making it harder to get for those in other cities.

http://www.forbes.com/sites/larryolm...t-kobe-beef-2/

Yep, tis why I deleted my comment. My brain locked up a few days ago and still needs a reboot.

[War Machine]

First off, I'm well aware that Kobe hasn't been available outside of Japan. Waygu =/= Kobe. What's that about ignorant again?


And yes, I'm familiar with the article. At any reputable steakhouse, you can visually see the difference between what is being labeled as waygu, vs regular prime.

I'll also point you to this, though I haven't seen any or been anywhere to have a chance to see any personally. I would imagine NYC and LA are buying up all they can at this point, making it harder to get for those in other cities.

http://www.forbes.com/sites/larryolm...t-kobe-beef-2/

dont mind DOH-ctr, you cant take anyone serious who talks trash about Glocks and Pmags

[bcoop]

Yep, tis why I deleted my comment. My brain locked up a few days ago and still needs a reboot.

His original article does cover waygu in part 2 of the 3 part series, but I don't really agree with his opinion on that. It's too general IMO. No doubt some restaurants do exactly way he says (what I posted about Eddie Merlot's, for instance) but there is plenty of info out there on waygu, and you can always ask to see a cut before they cook it.

[Moose242]

His original article does cover waygu in part 2 of the 3 part series, but I don't really agree with his opinion on that. It's too general IMO. No doubt some restaurants do exactly way he says (what I posted about Eddie Merlot's, for instance) but there is plenty of info out there on waygu, and you can always ask to see a cut before they cook it.

Indeed, albeit I have never done so.

I have only had real Kobe/waygu a few times and only in Japan. They go out of their way to show you the meat before they cook it (despite not asking) and I have never seen marbling so spectacular anywhere else in the world.

[Mike]

I'll hold out until they offer 2 free entrees with no purchase necessary, then pass the deal to someone else as a gift.

[ram57ta]

for the money, you cant really beat Saltgrass

I do like the more quiet atmosphere and the more upscale design in Saltgrass...but I'm not convinced the food is better..just more expensive.

[bcoop]

I do like the more quiet atmosphere and the more upscale design in Saltgrass...but I'm not convinced the food is better..just more expensive.

I think it's a little better than the other's mentioned. I don't know if they are still doing it or not, but they used to have great happy hour specials including half price apps. I've had many happy hour meetings there, before going to dinner somewhere else.