Steak Fridays: a review of steakhouses
QC Staff
Issue date: 5/1/08 Section: Entertainment
We have to preface this for all you herb-eating vegetarians/vegans/whatevers: this review is graphic in nature.
A while back, the three of us started an outing called Steak Fridays, where we try different steaks at different restaurants to celebrate the end of the week and the carnivore in us. Considering the T.I. doesn't give meat on Fridays, here are the few best places we have visited that have the most delicious cow. Outback Steakhouse
At first glance, the Outback (1418 S. Azusa Ave., City of Industry) may seem like another mediocre Applebee's-like restaurant chain with no substance, but man were we wrong.
Feeling daring, we all ordered the biggest steak on the menu-the 20 oz. Melbourne. The steak was served on a huge plate, making the thought of ordering the biggest steak anti-climatic. However, as we chomped through, the meat remained and our bellies were stretched to their limit.
The edges were a little burnt, but the flavor was locked in through the rest. Three bottom pops later we finished, and James stated in exhaustion: "now that's a man's steak." After eating such delicious meat, we wanted to drop out of Whittier, move to the heart of Texas, start a cattle ranch and vote Republican. Though it would be dangerous to take one more bite, we picked up our bones and began scavenging for every little scrap of meat we could find.
Harder than finishing the steak was paying for the bill. Though the steak was amazing, it was $26 worth of amazing. Roadhouse Bar and Grill
After a brief hiatus from Steak Fridays due to Lent, we kicked off our absence from beef with a trip to the Roadhouse (15156 Whittier Blvd., Whittier). When we stepped into the steakhouse, our feet were greeted with the crunch of peanut shells that were tossed throughout the establishment. Guests could snack on free pails of peanuts and dispose of the remains on the floor-a perfect environment for a steakhouse.
There were good varieties of steaks, but seemingly nothing special about them until you take that first bite. Drew is a fan of bloody meat, and can never seem to find a steakhouse bold enough to give the man what he wants, but the Roadhouse finally got it right. It was as if they quickly simmered the top and bottom of his sirloin and threw it on the plate still dripping in blood.
All of the steaks were delicious, so tender you would want to just suck on a bite until the entire flavor is gone. They are high in price-but worth it. Chili's Bar and Grill
Not a favorite of Drew and James, but Justin loves his seasoned, marinated meat, and Chili's (13580 Whittier Blvd., Whittier) has plenty to offer. The 8 oz. Honey BBQ Sirloin is so sweet it is like you're eating desert for dinner. With every bite you find yourself slowly savoring the flavor on the roof of your mouth as if you're eating ice cream.
If you're a fan of a little spicy seasoning, the 12 oz. Cajun Ribeye is your weapon of choice to fight a grumbling stomach bored of T.I. food. Slowly fire grilled with Cajun spices, topped with a roasted herb jus and spicy Cajun butter, this steak is worthy of a last meal served for inmates on death row.
Whatever your choice of steakhouse or steak is, just remember we are in a food crisis-so finish your plate! Enjoy.
A while back, the three of us started an outing called Steak Fridays, where we try different steaks at different restaurants to celebrate the end of the week and the carnivore in us. Considering the T.I. doesn't give meat on Fridays, here are the few best places we have visited that have the most delicious cow. Outback Steakhouse
At first glance, the Outback (1418 S. Azusa Ave., City of Industry) may seem like another mediocre Applebee's-like restaurant chain with no substance, but man were we wrong.
Feeling daring, we all ordered the biggest steak on the menu-the 20 oz. Melbourne. The steak was served on a huge plate, making the thought of ordering the biggest steak anti-climatic. However, as we chomped through, the meat remained and our bellies were stretched to their limit.
The edges were a little burnt, but the flavor was locked in through the rest. Three bottom pops later we finished, and James stated in exhaustion: "now that's a man's steak." After eating such delicious meat, we wanted to drop out of Whittier, move to the heart of Texas, start a cattle ranch and vote Republican. Though it would be dangerous to take one more bite, we picked up our bones and began scavenging for every little scrap of meat we could find.
Harder than finishing the steak was paying for the bill. Though the steak was amazing, it was $26 worth of amazing. Roadhouse Bar and Grill
After a brief hiatus from Steak Fridays due to Lent, we kicked off our absence from beef with a trip to the Roadhouse (15156 Whittier Blvd., Whittier). When we stepped into the steakhouse, our feet were greeted with the crunch of peanut shells that were tossed throughout the establishment. Guests could snack on free pails of peanuts and dispose of the remains on the floor-a perfect environment for a steakhouse.
There were good varieties of steaks, but seemingly nothing special about them until you take that first bite. Drew is a fan of bloody meat, and can never seem to find a steakhouse bold enough to give the man what he wants, but the Roadhouse finally got it right. It was as if they quickly simmered the top and bottom of his sirloin and threw it on the plate still dripping in blood.
All of the steaks were delicious, so tender you would want to just suck on a bite until the entire flavor is gone. They are high in price-but worth it. Chili's Bar and Grill
Not a favorite of Drew and James, but Justin loves his seasoned, marinated meat, and Chili's (13580 Whittier Blvd., Whittier) has plenty to offer. The 8 oz. Honey BBQ Sirloin is so sweet it is like you're eating desert for dinner. With every bite you find yourself slowly savoring the flavor on the roof of your mouth as if you're eating ice cream.
If you're a fan of a little spicy seasoning, the 12 oz. Cajun Ribeye is your weapon of choice to fight a grumbling stomach bored of T.I. food. Slowly fire grilled with Cajun spices, topped with a roasted herb jus and spicy Cajun butter, this steak is worthy of a last meal served for inmates on death row.
Whatever your choice of steakhouse or steak is, just remember we are in a food crisis-so finish your plate! Enjoy.
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