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Ate: July 21, 2006 Published: July 23, 2006 $$ It has been many months since we had gone to a steakhouse, so this seemed like the perfect time to hit one. There aren't many small, non-chain, locally owned steakhouses, but we did manage to find one that sounded interesting. We drove a few miles out Highway 501 and pulled in to Desperado's Steak House. With a name like Desperado's, how could we not be intrigued? The d￩cor of Desperado's lives up to the restaurant's name, with lots of old west memorabilia and mounted animal heads. The heavenly aroma of their steaks permeates the whole building. Everything about this place puts you in the mood to do some serious meat eating. Vegetarians, you have been warned. We started our meal with a steakhouse classic - the fried onion. Theirs is called the Cimarron Rose and it came to our table hot and fresh. It was fried to a nice golden brown and was a delicious start to our evening meal. It came with a spicy mayonnaise-based southwest sauce that was a nice enhancement to the onion petals. Before we could finish the appetizer, our salads arrived. They were good, solid steakhouse salads, but probably the weakest part of our meal. That didn't bother either of us very much, because we don't come to a place like this for the salad. One thing that did stand out though was the balsamic vinaigrette and bleu cheese crumbles that serves as their house dressing. The vinaigrette and bleu cheese made a distinctive and enjoyable combination. The staff was friendly and efficient, and our main courses arrived quickly. My sweetie's dinner was a large chopped steak topped with saut￩ed onions, mushrooms and cheeses. The vegetables and cheeses on top of the meat held the moisture in and kept it juicy. My wife enjoyed it and the bites I tried were excellent. For the side item, both of us had gotten what Desperado's calls their Twice Baked Potato, a baked potato whose inside has been scooped out, mashed and mixed with cheese, chives and butter, and then scooped back into potato for another trip through the oven. It was good, rich, and my arteries are hardening again just writing about it. My own dinner was the Black Bart's Sirloin, which is a thick center cut steak which was given a spice rub before grilling. My wife would call my steak raw, however, I prefer to call it cooked perfectly. The outside had a good quick-seared crust that went perfectly with the spice rub, while the inside was still red and juicy. It's always a treat to find a chef who knows what "rare" really means. Neither one of us was able to eat even half of our dinners. We ended up taking some of our appetizer, and most of our meals home with us for lunch the next day. Desperado's is a local restaurant, but the do know one thing that the big national chains know. They know that service is vital. All of the wait staff that came by are table were quick and friendly. We had a good dinner and a great evening that was definitely worth the short trip across the waterway. |
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