Steak Archives - Small Barrels Magazine

The Diplomat Steakhouse – Regina, Saskatchewan

April 5, 2022 By karin Leave a Comment

Wonderfully traditional steakhouse elegance

An elegant downtown Regina tradition going back over 40 years, The Diplomat Steakhouse was welcoming, comfortable, and delicious. Featuring Prime Aged Steaks (aged in-house), the expected steakhouse accompaniments, and much more – you’re in for an enjoyable evening.

The steak menu is comprehensive, and that’s what brought us here, but the offerings go beyond steak. Numerous chicken dishes, pastas, and a large seafood selection are also available. There’s something for everyone, with plenty of Greek-cuisine inspired deliciousness.

We began dinner by melting into our cozy plush red velvet booth and ordered very traditional cocktails – a Caesar and a Manhattan.

For a starter, and continuing with old school steakhouse tradition, we shared a shrimp cocktail. The shrimp was pleasingly plump and icy cold, with a balanced and tangy cocktail sauce – just as you’d hope.

Caesar salad followed. Portions were generous without being overwhelming large. And this is as good of a spot as any to mention the impeccable service. The pacing of courses was perfect, and our server possessed the best blend of polite, friendly, and unobtrusive that we could hope for. That paired with the warm, familial welcome from the gracious host right upon our entrance made for a most comfortable evening.

We found the large wine list to be very reasonably priced. We chose a big, bold shiraz, Mollydooker Carnival of Love (2014), one of our favourites. Beautifully decanted, it dressed up our table and was the ideal pairing with our steaks.

Molly Dooker's Carnival of Love — Molly Dooker’s Carnival of Love

I myself ordered the 8oz. Filet Mignon (not pictured). For him – a 19oz. Rib Steak grilled to perfection. Both steaks were absolutely excellent. The Triple AAA Angus beef was rich and flavourful, benefitting from the aging done in-house. The medium rare preparation was exactly right. Fresh bread and garlic butter, soup or salad, choice of potato or rice and vegetables rounded out the meal.

I must mention the unique decor. Besides the sumptuous materials and dark colours that give the restaurant a very traditional feeling, there are of course the oil portraits. On every corner, you’ll find ornately framed paintings of Canadian Prime Ministers and other dignitaries. It’s unique – it works! – and adds to the enduring charm of this historic restaurant.

You’ll also note the jam-packed wall of signed celebrity photos near the entrance. Clearly The Diplomat is a beloved and much-recommended destination. And now, Small Barrels recommends it to you!

Gallery of Canadian Prime Minister oil portraits

Visit www.the diplomat steakhouse.com or call 306-359-3366 for more information or to make reservations.

Shula’s Steak House – Walt Disney World

December 13, 2019 By karin Leave a Comment

Shula's 22 oz. "Cowboy" Ribeye — Shula’s 22 oz. “Cowboy” Ribeye

Looking for an upscale steak house experience at Walt Disney World? Just like those ’72 Dolphins, we think that Shula’s at the Walt Disney World Dolphin Resort can’t be beat. Founded by legendary Miami Dolphins football coach Don Shula (with fantastic black and white photos of his team’s unparalleled 1972 season gracing the walls), this steak house offers excellent cuts of meat, great service, an awesome wine list, and an overall enjoyable experience. Like most Disney property restaurants, it’s family friendly, but also great for couples (we recommend booking a later dinner to enjoy a more laid back, romantic dinner).

Shula's Steak House - Still Celebrating the Perfect Season — Shula’s Steak House – Still Celebrating the Perfect Season

We began our meal with cocktails; a spot-on perfect martini with blue-cheese stuffed olives for him, and a spicy Bloody Mary for me (it wasn’t brunch, but I was in that kind of a mood!)

Cocktails at Shula's — Cocktails at Shula’s

We went with some classics, but Shula’s offers a nice selection of cocktails with their own signature twist (see above).

We then tucked into some rich, tasty treats. Shula’s menu is wonderfully ‘traditional steak house’, with appetizers like chilled jumbo shrimp cocktail, wedge and caesar salads, sides served family style.

Shula's Appetizers and Sides — Shula’s Appetizers and Sides

And as if we needed more to fill us up, the freshest, hottest, most tempting sourdough bread was served to get things going…

Wedge Salad - steakhouse classic — Wedge Salad – steakhouse classic

Caesar Salad - another classic — Caesar Salad – another classic

The award-winning wine list offers excellent choices. We went big with the Shafer 2012 Hillside Select Cabernet Sauvignon. As soon as it was uncorked and decanted, the air was quite literally filled with a rich, heady scent of dark fruit, promising opulent flavors – and it just kept opening and opening throughout our meal. The deep, dark color looked inviting in our glasses, and it was a treat to drink with our delicious steak entrees and rich sides.

Filet Mignon at Shula's — Filet Mignon at Shula’s

Pictured just above is my 10 oz. filet mignon with bearnaise, along with asparagus and hollandaise. And you should see some lovely panko-crusted potatoes gratin – there’s a tiny scoop at the top of the plate (it was hard to restrain myself). For him – a 22oz “Cowboy” ribeye pictured at the top of the article.

Certain dessert selections had to be ordered in advance, like the scrumptious apple crisp we chose, served with Hagen Daas vanilla ice cream. A glass of Buffalo Trace bourbon sealed the evening.

Shula’s is a wonderful upscale steak house destination at Disney World. It allows you step out of the Disney flow for just a bit to enjoy a different ambience, while still having the top-notch service you expect from this magical place. We highly recommend it, and plan to be back!

For more information or to make reservations, visit www.shulassteakhouse.com

Review of 1888 Chop House – Fairmont Banff Springs Hotel

November 8, 2018 By karin Leave a Comment

The 1888 Chop House is the principal fine dining option at the Banff Springs Hotel. Located in the space of the former Banffshire Club, this iteration of fine dining skews a bit more to the casual and accessible. Gone are the gourmet tasting menus, the formal decor and china, the tables and seating seem a bit more contemporary and laid back than I remember – even the approach to dress seems to be more casual than in the past. (You certainly wouldn’t be in the wrong to dress for a special occasion, but this is an upscale steak house and that’s what it feels like.)

You may have read in my earlier post about our harrowing journey to the Banff Springs. We had reservations at 1888 for 7:00pm, and ended up texting and calling the restaurant several times to change plans en route as snow and sleet and standstill traffic barred the way (we had expected to be at the hotel in the early afternoon). We were so grateful to be accommodated, and ended up miraculously sliding into our chairs at 8:45 pm, about the time of their last seating. Our waiter slid the restaurant’s famous champagne cart up to our table – familiar to us from the Banffshire Club days – and we promptly requested two glasses of Veuve Cliquot Rose to toast the way the day turned out in the end!

Next order of business: food. We were hungry and ready for a great meal. We started off with the 1888 Caesar Salad, served on a chilly and very attractive slate plate. It was a really nice take on the classic.

The salads were served with fresh, warm buns and butter.

We knew we would both be having beef (we’d been dreaming of luscious steaks all day), but we had to settle on a wine. The restaurant has an excellent wine list, quite reasonably priced, and with a variety of excellent choices. We chose a 2013 Joseph Phelps Insignia, a bordeaux blend from Napa. The colour as you can gather from the photos was a very deep, dark purple – gorgeous, actually. A big wine that was amazing to wave under the nose as well as to sip, bold but silky. Paired amazingly well with our steaks, as we expected!

I chose the Brant Lake Wagyu Tenderloin with herbed butter, not always available, but on the menu that evening. I’m really glad it was – it was rich and buttery (the steak, not just the butter) and full-flavored. I’m quite sure my portion exceeded the 7oz. listed. For him – the Brant Lake Wagyu Striploin with herbed butter (unfortunately, I can’t locate a photo, but it was scrumptious).

Brant Lake Beef Tenderloin topped with Herbed Butter

Sides are served a la carte and made to share. We love wild mushrooms with steak, so that choice was easy. And we’d read high praise for the Braised Rustic Carrots with Brown Butter. It turned out to be a really spectacular dish – monster-sized carrots split lengthwise (but really, good – still very flavorful), then braised in brown butter. Sweet, savory and wonderful texture, very pretty on the wooden board it was served on. Definitely recommend it!

This was a great meal with excellent, attentive service. And while we were totally exhausted from our drive, we decided nevertheless to enjoy the the 100 years of Tawny Port (10,20,30 and 40 Year). Impressive, and always a great opportunity to directly compare the different appearance, nose and taste as the port ages.

Forty years of Tawny Port (10, 20, 30, 40)

After that, we called it a night and looked forward to the second meal we had planned for 1888…

…And so, on to Dinner #2 at 1888 Chop House!

I began once again with Veuve Cliquot Rose Champagne, while for him – one of the restaurant’s signature sidecar, the ‘Pale & Dry’ (from the Sidecars’ Library, no less). Tasty, although a bit too tart for his taste, this sidecar was made with Delamain XO, Grand Marnier, and lemon juice. And unfortunately it took a while to arrive at the table (my bubbly was already losing some of its sparkle). While we still enjoyed our meal overall, there was a strange combination that evening of certain parts of the meal being rushed, while others (like cocktails) took a while. This took away a bit from what we were hoping would be a leisurely, luxurious meal. However, service and pacing at our previous meal was perfect, so without further evidence. I choose to see this as a blip and hope that if you go that you find that to be the case, too.

1888's craft sidecar — 1888’s craft sidecar

Moving on to the good stuff, I greatly enjoyed the evening’s featured soup, a velvety and rich cauliflower soup with parmesan oil and cheddar. My dining companion had a wedge salad with 1888’s ‘spin’ – cubes of meaty lardons and a Mans pickled egg.

Always the highlight, we perused the wine menu once again, this time heading to France and choosing the 2010 Chateau Gazin from Pomerol.

This wine will definitely be enjoyable for years to come, but we don’t regret tasting it now. Beautiful purple colour, and all the characteristics of a fine wine from Pomerol. Mmmmm…

For the main course – he went with steak again, a massive 24 oz. rib eye with a sea salt baked potato (fully loaded and ‘lardoned’ of course) and an order of wild mushrooms. It was delicious, but most certainly eclipsed by the Brant Lake Wagyu cuts we’d enjoyed at our previous meal.

I enjoyed my selection very much – a roasted chicken breast with braised carrot, a bright, cheerful carrot foam, charred shallots (really brought out the sweet side of the shallot!) and a golden, delicate buttermilk potato pave. Hard to compare this with the beef tenderloin I had the other night as they’re so very different; but I wouldn’t hesitate to have the chicken again.

Roast Chicken Breast with carrot foam, charred shallots, and buttermilk potato pave.

I had to throw in the towel so to speak after my meal finishing the evening with a cup of herbal tea. For him – the molten chocolate lava cake and a sip of Pappy Van Winkle, which he was thrilled to find on the menu.

Molten Chocolate Lava Cake, Pappy Van Winkle

For more information or to make reservations, visit www.1888chophouse.com

Keens Steakhouse – New York, NY

May 14, 2018 By karin Leave a Comment

An impressive rib eye at Keens Steakhouse

I think this photo of the Prime Rib of Beef (King’s Cut) says just about everything you need to know about Keens Steakhouse. This place is seriously old school, with honest, generous fare. You also get the feeling that little has changed over the 100+ years since its establishment – from the menu to the decor to the quality service – and that’s a very good thing.

In fact, a reminder of Keens’ traditions hangs right above your head as you dine. Apparently the largest of its kind, there is a collection of tens of thousands of churchwarden pipes adorning the ceiling. Keens kept the pipes ‘checked in’ for patrons at the restaurant for use when they came to dine. Pipes belonged to such illustrious gentlemen as Teddy Roosevelt and Albert Einstein, and other notable members.

Churchwarden pipes – a fascinating tradition

Here’s a peek at the menu, more evidence that Keens does a few things, and does them very well:

The wine list is similarly to-the-point – hardly the phone book of some places – but we also found it to be expertly curated with great wines to pair with beef. (Terrific selection of after-dinner liquors as well):

Wine list curated for an old school steakhouse

But before getting to after dinner, let’s begin at the beginning, which for us (fittingly) was with a Manhattan – very nice!

As this was our final evening in NYC, we decided to take our time, enjoy and not hold back in any way. So, knowing beef was still to come, we began by sharing the generous chilled seafood tray complete with lobster tail, jumbo shrimp and a selection of oysters and clams with the expected mignonette, cocktail sauce and accompaniments. It was fresh, cold and tasty and we enjoyed everything thoroughly but for the clams (just personal preference there…)

A simple assortment of crunchy crudites and salty olives with creamy dipping sauce, homemade pickles, and invitingly warm rolls were also brought to the table to enjoy. – it was really just what we wanted in its simplicity. A nice touch!

As mentioned, the wine list is short but beautifully on point. To accompany my companion’s King’s Cut of Prime Rib and my Prime Filet Mignon, we ordered the Peter Michael 2008 “Les Pavots”. It was elegant and deep both flavour and colour. A great accompaniment to the hearty flavours of our beef entrees, the accompanying rich sauce and the earthy wild mushrooms.

A gorgeous – and perfectly complementary – wine from Peter Michael Winery

I should make mention at this point of the great, attentive (but not at all instrusive) service. A perfect blend of care, conversation, and privacy. The general atmosphere was warm, pleasant and jovial. A family sat next to us, and elsewhere couples and groups of friends met for a great meal and great time.

Now, shall I show the beef again? Yes, yes I will:

I mean, this is why you go to Keens, for the beef they’ve been doing forever, dry-aged right there on their premises. It was perfectly seasoned and prepared, and each bite was decadent and delicious. You can taste it, can’t you?

Now, we’d read about the (even more?) famous mutton chop, listed first and called ‘Legendary’ on the menu. Someone at the adjacent table ordered it and it did look impressive to say the least, but we don’t regret having the amazing prime beef. (Next time, right?)

Well…we were more than satisfied, but we weren’t going to wander back to our hotel (and the next day ultimately all the way home) without one last taste of dessert. So, we shared a massive Butterscotch Sundae – yes, ice cream and a hot, beautiful butterscotch sauce are buried somewhere under all the beautiful whipped cream! Paired with glasses of cognac recommended by our server, it was a masterful finish to a delicious meal.

If you go to New York and love a traditional steakhouse experience – or want to try the ultimate one for the first time – do go to Keens.

Keens Steakhouse is located at 72 West 36 Street New York, NY
Call (212) 947 363 for reservations.

Visit www.keens.com to view the menu, read about the restaurant’s intriguing history, and for more information.

Del Frisco’s Double Eagle Steakhouse – New York, NY

May 1, 2018 By karin Leave a Comment

We arrived in New York City for a whirlwind vacation at around 1:30pm. After checking in at the Kimpton Muse, we hit the streets to soak in the city and to find some lunch.

We seemed to stumble upon iconic location after iconic location in just a few blocks…

New York Public Library (Ghostbusters, anyone?)

…And eventually, we arrived at one of the ultimate sites – Rockefeller Center. At this point, we couldn’t wait any longer to eat after travel with an early start – so we were glad to find Del Frisco’s Double Eagle Steakhouse right there.

It was almost pleasant enough to eat outside on this last day of March, but we opted for an inside table. It was bustling and energetic in there, but not overly busy. Soon, we were seated, and with beverage in hand.

The menu offered the classic steakhouse choices as you’d expect, from shrimp cocktail to a blue cheese lettuce wedge, and even a ‘business lunch’ section including starter and entree for $32.50. Prices are not low, but portions are fairly generous and the food was certainly good.

Though you could opt for a 16 oz. steak and stuffed baked potato including shaved truffle, we both went with more “lunchy” options. For him, the Wagyu Beef French Dip, a generous sandwich served on a crusty baguette with au jus and horseradish sauce ($23). With a choice of fries, chips, or salad he went with the side-salad to freshen things up. Washed down with a beer, lunch was good.

I chose the Prime Steak Salad (and somehow neglected to take a picture to show it off, although you can see it if you look carefully in the background of the Wagyu French Dip shot). It was very yummy and rich with its blue cheese crumbles and avocado, and a really zippy horseradish dressing ($25 – generous portion and satisfying).

All in all, a nice find for an upscale, relaxing lunch.

Del Frisco’s Double Eagle Steakhouse is located at 1221 Ave of the Americas, New York, NY. To view the menu and information on other locations, visit www.delfriscos.com