Post by west-texan on Dec 2, 2007 18:47:13 GMT -5
I was @ B&N late yesterday afternoon...and noticed this article in Texas Monthly...
www.texasmonthly.com/2007-12-01/feature-1.php
Closest place on the list...is in Lubbock.
www.texasmonthly.com/2007-12-01/feature-6.php
Anyone been there?
Any comments on any of the other steak houses on the list?
I admit to having lived just over a year in Lubbock...back in the mid-80's...so I like the town...and may want to check this place out...the next time I'm down there.
(Page 6 of 7)
Lisa West’s Double Nickel Steak House, Lubbock
• USDA Top Choice
• Wet-aged for 30 days or more
• Broiled at 1,800 degrees
As you walk through dark-paneled doors on a cool West Texas evening, you will be transported to an elegant San Francisco gold rush steakhouse. Deep-red walls and dazzling red linens create a courtly setting, but the dining experience is all about warmth without pretense. Start with luscious inch-thick broiled scallops wrapped in bacon. Then ponder which steak to choose. The flavorful ribeye is offered bone-in or bone-out and brims with rich marbled flavor under a slightly crusty exterior. Even better is the world-class New York strip, cut an inch or more thick and imbued with a marvelous beefy taste. All are served with a choice of potato, fresh-off-the-cob creamed corn, and a slice of Ms. West’s signature deep-fried mozzarella sticks on a blistering plate. As you depart, you will swear you hear the clanging of a cable car. 5405 Slide Rd., 806-792-0055. Dinner Mon—Sat 5—10. Closed Sun.
Of course it came nowhere close to making the list...but I did find their nickname for it amusing...
The Herman Munster of them all is the Big Texan Steak Ranch, in Amarillo, a cross between Six Flags and a tent revival. Watch in awe as a fearless customer sits on the dais and tries to consume a 72-ounce steak and sides in less than an hour. The prize? The restaurant picks up the tab (7701 E. I-40, 806-372-6000).
Only thing I question about the article is...and I don't mean to be sexist about the woman writer at TM...but well...shouldn't a real evaluation of great steaks...be made by a guy?
www.texasmonthly.com/2007-12-01/feature-1.php
Closest place on the list...is in Lubbock.
www.texasmonthly.com/2007-12-01/feature-6.php
Anyone been there?
Any comments on any of the other steak houses on the list?
I admit to having lived just over a year in Lubbock...back in the mid-80's...so I like the town...and may want to check this place out...the next time I'm down there.
(Page 6 of 7)
Lisa West’s Double Nickel Steak House, Lubbock
• USDA Top Choice
• Wet-aged for 30 days or more
• Broiled at 1,800 degrees
As you walk through dark-paneled doors on a cool West Texas evening, you will be transported to an elegant San Francisco gold rush steakhouse. Deep-red walls and dazzling red linens create a courtly setting, but the dining experience is all about warmth without pretense. Start with luscious inch-thick broiled scallops wrapped in bacon. Then ponder which steak to choose. The flavorful ribeye is offered bone-in or bone-out and brims with rich marbled flavor under a slightly crusty exterior. Even better is the world-class New York strip, cut an inch or more thick and imbued with a marvelous beefy taste. All are served with a choice of potato, fresh-off-the-cob creamed corn, and a slice of Ms. West’s signature deep-fried mozzarella sticks on a blistering plate. As you depart, you will swear you hear the clanging of a cable car. 5405 Slide Rd., 806-792-0055. Dinner Mon—Sat 5—10. Closed Sun.
Of course it came nowhere close to making the list...but I did find their nickname for it amusing...
The Herman Munster of them all is the Big Texan Steak Ranch, in Amarillo, a cross between Six Flags and a tent revival. Watch in awe as a fearless customer sits on the dais and tries to consume a 72-ounce steak and sides in less than an hour. The prize? The restaurant picks up the tab (7701 E. I-40, 806-372-6000).
Only thing I question about the article is...and I don't mean to be sexist about the woman writer at TM...but well...shouldn't a real evaluation of great steaks...be made by a guy?
