Eric Blair Posted February 23, 2020 Report Share Posted February 23, 2020 Went to Bruno's a couple of days ago. I have been going there for 15-years. I understand that over the years, costs have gone up and some portions/cans/bottles are made smaller and/or cost more. Anyway - - - - - I ordered a steak. Always a good choice at Bruno's. The small potato was perfect, crisp and as I asked, w/o butter. Salad fine, but------ The steak, looked too large to be true, and it was. Because it was BBQ, it was all black, just as I like it. So what's the problem? My steak was at least 50% FAT. Also, it was very stringy and very difficult to cut. Next time, if I want steak, I will ask to see the uncooked piece of meat. If it doesn't look good, I'll go for the BBQ ribs. My wife ordered the same and left a 40% tip (seems high to me, but I learned not to argue with a woman). =30= Quote Link to comment Share on other sites More sharing options...
artsnob Posted February 23, 2020 Report Share Posted February 23, 2020 The ribs are definitely better than the fatty steaks they serve now.. Quote Link to comment Share on other sites More sharing options...
Kyle Posted February 24, 2020 Report Share Posted February 24, 2020 The last streak I had there was so tough you could not cut it , same for my dinner mate. Took it home and cut into very small pieces for the dog 1 Quote Link to comment Share on other sites More sharing options...
Tingting Posted February 25, 2020 Report Share Posted February 25, 2020 We went once and were so disappointed that we've never been back. Quote Quote Link to comment Share on other sites More sharing options...
Eric Blair Posted February 25, 2020 Author Report Share Posted February 25, 2020 Without giving names, I will copy what is said above, put it in a sealed envelope and drop it off. Having had a B&B for 10-years, I found the best feedback comes from the guests; the ones that pay the bill. Quote Link to comment Share on other sites More sharing options...
tomgates Posted February 25, 2020 Report Share Posted February 25, 2020 I usually have the vacio and it has always been fine. Fatty steak? You must be talking about the ribeye, which is fatty but not overly so. 1 Quote Link to comment Share on other sites More sharing options...
happyjillin Posted February 25, 2020 Report Share Posted February 25, 2020 Rib eye must be fatty for flavour when grilled. No rib eye that I've ever seen has been 50% fatty . Exaggeration on your part I suspect because around here the usual fault is not enough fat. IN the raw meat foto is what you need and when it's done there ain't much fat noticeable. 1 1 Quote Link to comment Share on other sites More sharing options...
Mainecoons Posted February 29, 2020 Report Share Posted February 29, 2020 We always order the Beisbol fillet and have never been disappointed. However Bruno's has carved out a niche for steak and if they let the quality go down it won't go well for them. My brother is coming from CA this summer and already asking about going to Bruno's for a Beisbol. Quote Link to comment Share on other sites More sharing options...
Eric Blair Posted March 2, 2020 Author Report Share Posted March 2, 2020 (edited) On 2/25/2020 at 6:23 AM, happyjillin said: Exaggeration No exaggeration. 50% blackened fat, not marbling as in the photos, and very tough and stringy. On 2/25/2020 at 6:23 AM, happyjillin said: Rib eye must be fatty for flavour when grilled. No rib eye that I've ever seen has been 50% fatty . Exaggeration on your part I suspect because around here the usual fault is not enough fat. IN the raw meat foto is what you need and when it's done there ain't much fat noticeable. Edited March 2, 2020 by Eric Blair Add word Quote Link to comment Share on other sites More sharing options...
Eric Blair Posted March 2, 2020 Author Report Share Posted March 2, 2020 2 hours ago, Eric Blair said: Exaggeration? No exaggeration. Large chunks of blackened fat. 1 Quote Link to comment Share on other sites More sharing options...
happyjillin Posted March 2, 2020 Report Share Posted March 2, 2020 8 hours ago, Eric Blair said: No exaggeration. Large chunks of blackened fat. Yes major exaggeration. Of course you're not going to see the marbling because they don't bring the raw meat to your table only the finished grilled product like my second picture which was done blue rare and you cannot see the marbling. If you had "blackened" fat on yours you must have asked them to grill it until it became shoe leather. A lot of your posts suggest that someone or something has rained on your parade. Once more? 3 Quote Link to comment Share on other sites More sharing options...
mudgirl Posted March 3, 2020 Report Share Posted March 3, 2020 16 hours ago, happyjillin said: Yes major exaggeration. A bit arrogant to argue with someone about what was on their plate when you weren't there, don't you think? Regardless of Eric's penchant for complaining posts, I'm sure he's far more aware of what he was served than you are. 2 Quote Link to comment Share on other sites More sharing options...
Zeb Posted March 3, 2020 Report Share Posted March 3, 2020 13 hours ago, mudgirl said: A bit arrogant to argue with someone about what was on their plate when you weren't there, don't you think? Regardless of Eric's penchant for complaining posts, I'm sure he's far more aware of what he was served than you are. I agree. 2 Quote Link to comment Share on other sites More sharing options...
Alex S Posted March 21, 2020 Report Share Posted March 21, 2020 The worst is when some people think they “know” about something... like steaks... if you don’t like fat, DONT ORDER RIBEYE!!!! Some want fillet for the price of carne asada, and some order ribeye expecting a soft and lean steak like fillet mignon... lol... learn about steaks first, complain after... 😂 2 Quote Link to comment Share on other sites More sharing options...
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