Master Chef Richard Campbell wrote:
> 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


Hey, you my Bubba and all that, but if the place sucks.....just don't go
back.

**** a buncha worrying about how your were treated. Next time you go in
there, they'll wipe their asses with your steak before they (under / over)
cook it.

TFM®