neal.johnson wrote:Yikes. That meal looked uninspiring to say the least.
Steve Eslinger wrote:Still, I've always heard (maybe erroneously?) that steakhouses tend to have higher margins than many types of restaurants, so perhaps this is Ole's testing of that axiom.
Steve Eslinger wrote: Still, I've always heard (maybe erroneously?) that steakhouses tend to have higher margins than many types of restaurants, so perhaps this is Ole's testing of that axiom.
TP Lowe wrote:I haven't read your review yet, Robin, but if that pic is the best example of your samplings, I'm not too excited about S&B. It just didn't look very inviting.
Robin Garr wrote:I do my best. But yeah, the "au poivre sauce" looked cornstarch-thickened. I couldn't figure why they made a pepper-heavy thick gravy rather than just doing a standard au poivre.
Robin Garr wrote:I never thought otherwise. In fact, I chose to lead with the image because I thought some pictures really are worth 1,000 words.
Alexis Rich wrote:So, to be clear, an Italian joint in a former Wendy’s that serves oversauced Italian food is preferable to eating at an Ole Group steakhouse? (78 points > 76 points) That is very interesting.
I know we don’t like to put too much stock in the numbers but the fact that they’re even close tells me all I need to know.
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