Hi all,

I get a surprise and was taken out to dinner by my in-laws to the local
Texas Roadhouse. It did not turn out well. Below is a letter that I sent to
them. I have yet to hear back but it hasn't been a day yet.

Dear Sir or Madam:



Tonight I went to the East Peoria Texas Roadhouse with my wife, child, and
in-laws. I ordered a T-bone rare; I told my waitress "That I meant 'RARE.'"
Our dinners arrived and my steak was on the far side of med well almost
well. It was a skimpy 1/4" thick and looked to have been cooked only one
side. I sent it back and then received a steak cooked to the proper doneness
of rare. But the filet side of the steak was about the size of walnut and it
was about 1" thick. The tail of the second steak was all fat and gristle, at
least a 1/5 of the steak went into trash. The rest of my party had already
finished their meals and I need to eat it. If I had been alone or just my
wife I would have sent it back again.



The manager explained that it was out of his hands as the t-bone is not cut
in house. Okay is your intention to deceive the customer into thinking he is
getting a fresh steak when you are serving frozen second quality steaks.
Take the t-bone off the menu, put a sticker on the menu saying frozen steak,
or cut them in house. Your servers talk up that the steaks are fresh cut in
house. What else are you deceiving me about? You have fresh cut steaks in
the meat case as you come it. What is the deal? Why do I have to cut into my
steak and let all of the juices run out onto the plate to check that it is
cooked properly?



I am not happy about this practice of getting a frozen steak when I am led
to believe that it was fresh. You web page starts with, "Texas Roadhouse
proudly serves up the freshest cut steaks..." you need to change this too.
Except the T-bone, which is frozen and second quality compared to your other
steaks. The menu says "Hand Cut Steaks in House" and "Specially aged grain
fed beef, hand-cut at each location...", and "Hearty steaks, hand cut daily
at each restaurant." Three times you push this fact onto the customer. Three
times you lied to me. WHY? Again what other half truths and lies fill you
menu? As a master chef I know why you do this. Money, the cost of insurance,
your bean counters said we can't put a meat saw into restaurant because the
meat cutters will be cutting off their fingers. But we have to have a T-bone
on the menu because we are a Texas Style Steakhouse. So you decided to lie
and mislead. I am waiting to hear from you why I should have my friends and
family eat at your restaurants. If you cut corners on your highest priced
item what are you doing to the rest of the menu? I eagerly wait for your
explanation.



Additional problems with our meal included steamed vegetables that were too
raw to get a fork into them. I don't mean thru but too hard to even get fork
to sink into them.


Waiting for Response

Master Chef Richard Campbell

I will share their response with you as well.

Chef