Can we talk about the new steakhouse in Phoenix?

I went there for a late dinner last night and saw the line cook slicing a prime rib with a serrated knife. It was tearing the meat apart, not cutting it clean. The whole station looked rushed, and the guy next to me got a plate with the grain running the wrong way. How do places that charge $50 for a steak let that slide?

2 comments

2 Comments

kellyr189d ago

I used to think that didn't matter much... but now I get it.

barbaraschmidt9d ago

Talking it out helped me see things differently.