June 27, 2014 Texas Roadhouse

June 27, 2014 Texas Roadhouse

Davida Simon came by in the afternoon and we discussed several legal matters.  Then around 4:45 Josefo called after attending an electrical seminar and they decided to go to dinner at the Texas Roadhouse, which is one of their favorite restaurants.  

They invited Suzette and me to join them for dinner. I called Suzette who was having her nails done and said she could meet us there at 5:15.  So I rode with Davida and when we arrived at 5:15 Josefo already had a booth, which was great because there were already folks waiting for a table. 

Texas Roadhouse is a concept restaurant originating in Indiana.  It strives to serve good quality food in large quantities at reasonable prices in a friendly atmosphere. For example, there is a small bucket of roasted and salted peanuts in the shell pot on the table and we ate a few handfuls while waiting for Suzette.  When Suzette arrived we ordered.  Davida ordered the 12 ounce sirloin, Josefo had NY Strip and we shared filet medallions, which turned out to be three small petit filets totaling about 16 ounces. The medallions also are served with a bowl of rice risotto and, upon request, a portabella mushroom sauce, which we requested.  Each dish receives two side dishes.  We ordered a baked sweet potato and salad.  The waiter was incredibly nice and brought Suzette a Cesar Salad and me a fresh garden salad with vinegar and oil.  The restaurant also serves fresh baked rolls.  Davida got a bowl of string beans and Josefo ordered a baked potato.  Josefo’s steak also came with a side of mushrooms and grilled onions,  He ordered a baked potato with all the fixin’s as one of his sides.  The Steakhouse brags about how it hand cuts its steaks.

Petit Filets with Baked Sweet Potato

Josefo's NY Strip with baked Potato and Sour Cream cheese and red onions

We all loved our steaks.  We found out during the meal that Josefo and Davida go to the Texas Steakhouse almost every week.  Davida and Josefo had left over steak and potato and grilled onions and we had leftover rice.  Davida ordered another order of rolls and two boxes and put the leftover food in one box and the rolls in the other box.  The waiter gladly brought us two boxes and a small container with a cover to take the beans home in because they had lots of juice and a plastic bag to put all of the leftover food into. 

The restaurant was packed.  Apparently lots of folks like a good steak with lots of side orders and reasonable prices.  Most entrées were in the $15.00 to $20.00 range.

We left happy and full.  Suzette thought the food was over salted or had used some MSG, but I did not, although later in the evening I did have some burps, like I had eaten some chemicals in the food.

To complement the wonderful down home cooking I had to have some PPI Raspberry and Apricot cobbler with vanilla ice cream later in the evening.    

Bon Appétit