MacAlpine Feedback
Steak Dinner
2004-05-29 00:00:00
It was Hrod's birthday this week so I took her to Morton's Steakhouse to celebrate. Ya gotta love a girl who likes to eat steak. The food was excellent. Heather had a beefsteak tomato salad for an appetizer followed by a large fillet smoothered in mushrooms with a side of mashed potatoes (a 'side' is too conservative, more like a tureen of mashed potatoes). I had the raw bluepoint oysters for an appetizer followed by a perfectly cooked (rare to medium rare) 24oz porterhouse along with a baked potato that had at least one stick of butter in it. Desert was fresh berries with a sabayon sauce (whip cream with booze -- yes, I had to ask). Can't rave enough about the food.
The atmosphere was a little disappointing though. The reservation was at 8P and the resaurant was probably only 20% full (a possible sign of the economy?). Our waiter looked very very young, for this kind a money I prefer to be waited on by someone who doesn't look like they belong behind the counter at micky D's. About halfway through our meal a couple (must have been from out of town) was seated at the table behind us. Every few minutes, the man would boom out 'This is money, this is so money!' Not sure if he was complaining about the prices or simply trying to impress his girl with what a nice place he brought her to. And finally, we dressed to the 9's (ie suit for me) only to have the couple beside us wearing blue jeans (albeit trendy blue jeans) -- so much for the dress code.
Lj
2004-05-30 00:00:00
Sounds like an excellent meal and a great birthday present. Any pictures of you two all dressed up?
Lj
2004-05-31 00:00:00
A thought about restaurant food... Sometimes I wonder what makes restaurant food so much better than what most people can put together. How much of it is culinary skill? Or equipment? Or ingredients? If, say, a restaurant chef bought ingredients at Star Market and cooked them in the average household kitchen, how well do you think it would turn out? Could one learn to make that dish just right, or are the supplies dooming us from the beginning?
mitomac
2004-05-31 00:00:00
I think ingredients, equipment and atmosphere are key. The average person can't buy prime cuts of meat and then age them for 3-4 weeks. And not many home kitchens are equiped with 1200 degree broilers. But I think most imporant is the atmosphere. A meal in front of the the boob tube is never as special as romantic night on the town
Jen
2004-06-01 00:00:00
The "This is so money" guy sounds like someone I was dating a few weeks ago. It was driving me nuts! It sounds like he's moved to Boston and found someone new to annoy! Hopefully he won't call me anymore. PS. I'm glad to hear you've found a girl who knows how to enjoy a good steak properly. That is an important quality in a woman!
Roj
2004-06-01 00:00:00
Yeah! How much money do you have to spend before you can go to a restaurant where no one is wearing jeans or a jean jacket?
