Eeyore1954
<font color=purple>A smart man who realizes that p
- Joined
- Apr 5, 2002
- Messages
- 5,327
On our trip (11/10 - 17) my DW and I decided to save what we hoped would be the best for last: Yachtsman Steakhouse. We saw it briefly reviewed on the Travel Channel's show about YC/BC. We saved up 4 magical wishes for this meal and when the final bill came, whoa -- was I glad it was "wished!"
The Travel Channel was right about this place -- check your cholesterol count at the door, baby, 'cause this meal is gonna blow it away. For true carnivores or just plain meat and potato fans, this would be a good place to go.
As we were seated, you had to pass by the dessert display -- no way around it. Oh my -- macadamia nut cake, creme brulee, mousse cake -- drool!
Our server was Oscar and like all the staff he was attired in a formal cruise uniform. The white linen tablecloths and napkins were very nice. Oscar presented us with the wine list and menus. The Yachtsman has a very extensive wine list and the staff seem knowledgeable about it.
For an appetizer, my DW ordered the Caesar salad while I opted for the tomato and buffalo mozzarella. The Caesar salad was generous and featured some very tasty croutons. Overall, it was a traditional Caesar and apart from the croutons, it would get about a "B." The tomato and buffalo mozzarella featured a large, "vine-ripened" tomato in quarters with large chunks of mozzarella cheese. In the middle of the plate was a small serving of greens and it was topped with a mild balsamic and basil oil dressing. The tomato was very good, but it was far from vine-ripened. The mozzarella cheese was tasty and the dressing had a nice tang to it -- a little bit of sour and tanginess which really enhanced the greens and even the tomato.
Entrees: DW ordered the Black Angus strip (charred to charcoal, of course
) and I ordered the 24 oz. T-bone (what was I thinking!?!?) -- cooked medium. DW ordered au gratin potatoes while I went with the salt-crusted baked potato. Oscar brought a large roll for us to share and a plate of real butter.
DW declared her strip steak to be very good, although for the life of me I couldn't see the difference between what was on her plate and a lump of charcoal. I could just imagine the chefs shuddering as they grilled that poor piece of beef into oblivion. The au gratin potatoes were excellent with a tangy cheese and generous slices of potato. The steak was grill-hot when it arrived, which one would expect from a piece of charcoal just taken from the grill.
The T-bone arrived slightly less hot and somewhat more done than medium. I noted that the exterior had been charred in several places and I was not sure that they had not mistaken medium for well done!?!? Oscar offered to change it out, but I said I'd give it a try first. I should have listened to Oscar -- the inside was more than medium well and the steak lacked a lot of the juices you would expect from one grilled only to medium. The salt-crusted baked potato was a little disappointing both in size and taste. It tasted somewhat underdone and the size was a lot smaller than the one I saw on the Travel Channel.
Dessert: DW ordered the creme brulee (if you've followed my "reviews" you probably could have guessed this one!). The top was sort of unique in that it was a brown sugar topping. I ordered the sorbet trio (like that's going to provide any redemption from the cholesterol overload I just partook of!!). The sorbet included raspberry, mango and a pineapple/coconut mix. It was presented in a chocolate and white chocolate mix "bowl" with a display of spun sugar on the bottom of the plate. This dessert alone deserves an "A" for presentation and style. The mint leaf on the top was also a nice touch.
Atmosphere: B (again there are a lot of tables and while there's space, it still felt "close" during dinner. Maybe we should have made earlier reservations.)
Service: B (Oscar was very good, but like the other staff, obviously overworked. It appeared they were trying to service the entire restaurant at maybe 60% staff. Not a good idea.)
Food: This is a tough one -- DW loved her meal and gives it an A. I liked the appetizer, am lukewarm about the entree, and enjoyed the dessert. I'll go with a C+. (Guys: steak must be served HOT, right from the grill. I don't expect it to still be sizzling, but it has to be more than just warm. And learn to cook the potato!!! Please!)
The Travel Channel was right about this place -- check your cholesterol count at the door, baby, 'cause this meal is gonna blow it away. For true carnivores or just plain meat and potato fans, this would be a good place to go.
As we were seated, you had to pass by the dessert display -- no way around it. Oh my -- macadamia nut cake, creme brulee, mousse cake -- drool!
Our server was Oscar and like all the staff he was attired in a formal cruise uniform. The white linen tablecloths and napkins were very nice. Oscar presented us with the wine list and menus. The Yachtsman has a very extensive wine list and the staff seem knowledgeable about it.
For an appetizer, my DW ordered the Caesar salad while I opted for the tomato and buffalo mozzarella. The Caesar salad was generous and featured some very tasty croutons. Overall, it was a traditional Caesar and apart from the croutons, it would get about a "B." The tomato and buffalo mozzarella featured a large, "vine-ripened" tomato in quarters with large chunks of mozzarella cheese. In the middle of the plate was a small serving of greens and it was topped with a mild balsamic and basil oil dressing. The tomato was very good, but it was far from vine-ripened. The mozzarella cheese was tasty and the dressing had a nice tang to it -- a little bit of sour and tanginess which really enhanced the greens and even the tomato.
Entrees: DW ordered the Black Angus strip (charred to charcoal, of course
) and I ordered the 24 oz. T-bone (what was I thinking!?!?) -- cooked medium. DW ordered au gratin potatoes while I went with the salt-crusted baked potato. Oscar brought a large roll for us to share and a plate of real butter. DW declared her strip steak to be very good, although for the life of me I couldn't see the difference between what was on her plate and a lump of charcoal. I could just imagine the chefs shuddering as they grilled that poor piece of beef into oblivion. The au gratin potatoes were excellent with a tangy cheese and generous slices of potato. The steak was grill-hot when it arrived, which one would expect from a piece of charcoal just taken from the grill.
The T-bone arrived slightly less hot and somewhat more done than medium. I noted that the exterior had been charred in several places and I was not sure that they had not mistaken medium for well done!?!? Oscar offered to change it out, but I said I'd give it a try first. I should have listened to Oscar -- the inside was more than medium well and the steak lacked a lot of the juices you would expect from one grilled only to medium. The salt-crusted baked potato was a little disappointing both in size and taste. It tasted somewhat underdone and the size was a lot smaller than the one I saw on the Travel Channel.
Dessert: DW ordered the creme brulee (if you've followed my "reviews" you probably could have guessed this one!). The top was sort of unique in that it was a brown sugar topping. I ordered the sorbet trio (like that's going to provide any redemption from the cholesterol overload I just partook of!!). The sorbet included raspberry, mango and a pineapple/coconut mix. It was presented in a chocolate and white chocolate mix "bowl" with a display of spun sugar on the bottom of the plate. This dessert alone deserves an "A" for presentation and style. The mint leaf on the top was also a nice touch.
Atmosphere: B (again there are a lot of tables and while there's space, it still felt "close" during dinner. Maybe we should have made earlier reservations.)
Service: B (Oscar was very good, but like the other staff, obviously overworked. It appeared they were trying to service the entire restaurant at maybe 60% staff. Not a good idea.)
Food: This is a tough one -- DW loved her meal and gives it an A. I liked the appetizer, am lukewarm about the entree, and enjoyed the dessert. I'll go with a C+. (Guys: steak must be served HOT, right from the grill. I don't expect it to still be sizzling, but it has to be more than just warm. And learn to cook the potato!!! Please!)
!
