Located on Millers Road (@ no. 46) is this Ranch/Texan /Saloon styled Steak House on the first floor. It is distinctly visible because of the Huge "Highway Sign" in front of it.
Since Bangalore for me : would mean Benson Town: its a hop ,step and skip everytime I drool!
Things to Remember :
This is a 'Steak House'. Expect Vegetarian food. Dont be super disappointed if they dont have as many varieties as their Non-vegan section.
Would Definately help if you book in advance. They tend to be super full during the weekends esp. fri/sat/sun.Even if they are not full, I make it a point to call : so I will not go there and endure unnecessary wait.
If in the mood for alcohol : preferably a pint, and remember: Red wine with red meat and White wine with white. Just a Suggestion!
My Steward (has always been) John!
Stake your claim!
1) Almost everything is made to match the decor it is setup for. The first floor waiting area has a stirrup and a saddle though you may not want to try it! The second floor is the new open air section.Frankly I prefer the old one.The Menu cards are done like an old fashioned Salon with wooden doors and brass hinges. They have some historical tit-bits for all-times-sake.The Chairs, the brick wall : all melt into each other. It looks like the insides of an alpine lodge. Warm feel : but definately the AC is on.The bar Menu is on a hat (that the stewards thankfully dont wear). The stewards are dressed like cowboys with checked shirts and have a belt that can hold knick knacks.
2)I have noticed they do tend to be courteous and pull out the heavy-set chairs so as to comfortably seat people. The Chinks (for once) do get what you say and you dont have to keep repeating and pointing @ the Menu.They always serve their water slightly chilled.Place has also been maintained well.If you do happen to call : and it goes to Voice Mail : they DO CALL BACK and enquire about it.FIRST FOR ME IN BANGALORE!
3)They do serve liquor, Wine and Beers.Infact : the Haywards Stout when introduced in Bangalore did have one of their many 'Launch parties' here. I also, have, over the course of the years, noticed some people bringing their own wine baskets with them. They tend to order food from here and use their own wines. I am not sure if it is a standard practice and have never enquired about it as I have had no need to get my own.I guess its worth checking it out with them.
Although their wine and beer menu is not extensive. Should be: considering the food they serve.
4) For Starters we ordered up some Stuffed Mushrooms (grilled) after ruminating over the fried calmari.We decided it would be too rich for an appetiser.The advantage with Stuffed mushrooms is that you can only do so much to screw it up :) The portions surprised me. It was more than the fair share of what you would expect. In comparison 'Take 5' had served much less. The sufficient quantity was only backed by its fullness in taste. The stuffing a mild contrast to the cheese draped over each button and the velvety feel of the succulent mushrooms.That : along with the assorted break basket (containing white,brown,french baugettes and breadsticks with a creamy dip ) was alone quite filling. Jennifer wanted some coke and I had a Corona.
5) The main course: Jen went with the Twice Marinated Chicken Steak with mash potato (Sizzler) while I ordered the Brandied Cube steak (Beef: Rare) with mash potato on a plate. Since we did order only post finishing the appetizers : we did get time to breathe and catch up for the delight that followed. Hers' was served on a Sizzler plate made of wood (so its not hot to touch) with the Steak and accompaniements in an (iron) plate sitting in the center of the wood. It had a cattle head to it as well! The Twice Marinated Steak is a steak that has two drenches of sauces. One fiery and the other pungent.
Mine came on a plate and they do have the habit of putting a tab in, mentioning whether the meat was : well done, medium or rare.If I remember right : the colors are Red, Green and Yellow though you might not want to quote me on that. I used the tab to check the meat. it was done even and every cut showed me the redness of the meat. As in any steak : they have boiled vegetables on the sides.
The brandied cube steak is beef cooked in (brandy) sauce? with vegetables and a bed of rice.
I have to also mention that they have Dijon Mustard (not the french mustards that you see in yellow dispensers). This makes the mustard more sour and very pungent. Try a little before you spoon a plateful.I liked it a lot. It hits you straight in the head if it is a little too much. The sauce was done well. Not too thick and with an aftertaste of bell peppers. Very Nice. And we took the next 45 minutes to indulge. If you so need : they can get you extra vegetables as well.
6) Not willing to relent : we also tried their Beef Fajitas. Two-a-plate arrived when we were reconsidering the order and cancelling it. What with the stips of Beef and the Cheese : even a confirmed dyspeptic could not leave without having his fill :)
7)Top that up with a dessert of a Lemon Cheese Cake .We did have the sense to order one and split if we were to leave in one piece! . Tipped the cake over on one side coz the bottom is a buscuit base and it is easier to scallop with a fork than to do the same vertically without clattering the plate. The brittleness of the buscuit complimented the whisk of the whipped cream and the taste of the lemon jelly on top was great.(If you cant eat post the main course: you can take the dessert home ). You wont regret it.
The meter read 1350 @ the end. Hardly anything compared to the good food.
Claim your stick!
1) The cutlery ( as mentioned by someone before) is a little difficult to hold as it is 'wavy'.Look at it this way: your knifes dont have the pattern.. so why do that with the forks? Please change them.
2) Your 'knickknacks' towards the wall: some of them dont seem appropriate :) I am not going to get into the details of describing them to you: but Im sure you will get something more fitting if you look for them.
3) Parking is a pain.Your guys do give directions as does your website/Menu card: but its time you do something about it. Especially for the cars. The bikes atleast can manage parking in the immediate lane towards the left.
4) Have you seriously thought about "extended" home delivery or probably having one @ the Airport? May help a lot from a publicity standpoint. Not that you need it!
5) I cant put a finger to this: but I feel that the quality of meat is slipping after being top class for so long.Again: I cant lay claim to this or mislead anyone : but a change in your kitchen staff/Chefs/ prime cuts /butcher perhaps? Not sure if the upper deck is taking its toll.
5 for great food so far. If it slips in the future, I will be inconsolable.