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Are you people ever cheap, it's not that expensive, it's a good value if you ask me.
Let's see, I can drive 50 minutes to spend $33 on an 11 oz. New York strip au poivre that is so heavily loaded with peppercorns I can barely taste the meat, or I can drive 15 minutes to Lone Star and spend $18.99 on a 12 ounce New York strip that is tender and perfectly seasoned.
It's not about being cheap. For me, it's about what tastes good - and the steaks I've had at Lone Star have been consistently good. Why spend an extra $14 and the extra gas for something that's mediocre?
I realize that it's a Raleigh institution, and that others have enjoyed their meals there. I can only go by what I've experienced.
Hey Man hit up the Lone Star, I got no problem with that. I have gone there too.
Lone Star doesn't have Valet parking, I can't make a reservation at Lone Star for 12 ppl @ 6:30. Lone Star doesn't have a Lounge upstairs with live music. LoneStar doesn't have a giant almanac of wines.
When I ask for a perfect Manhattan, on the rocks with a twist, the bartender gets it right and doesn't give me a cherry (not a lone star thing.)
Angus Barn is a happy median between places like Chain Steak houses and a Ruth Chris type place.
When will a real Argentinian open a steakhouse with cuts of meat prepared with that rub they put on their meat that makes it taste so good?!!! MMMM MMMM MMMM
I don't mind spending the money if the food is fantastic. I just honestly felt that it wasn't worth the price.
~Amy
I agree. I prefer to park my own car, don't really drink much, and am not much on live bands playing while I eat (too loud). If I'm going out for a steak, it needs to be good - and what I had at Angus Barn just wasn't good.
I feel the same way about Sullivans. Although I liked it better than Angus Barn, I didn't like it enough to justify paying over $30 for a steak. I'm by no means a cheap person; as ReaderGirl said, I don't mind spending the money if the food is fantastic. In this case, it isn't worth it to me.
While I've always enjoyed the Angus Barn, your visits to *any* steakhouse will decline once you master cooking a Filet at home. Sear it for five minutes in a cast iron frying pan on the stove, flip it, then into a 500 degree over for 7-9 min. Let it rest for five minutes and serve.
I think you'd be hard pressed to tell much of a difference from what you just made and what you'd get at a restaurant.
Lone Star doesn't have Valet parking, I can't make a reservation at Lone Star for 12 ppl @ 6:30. Lone Star doesn't have a Lounge upstairs with live music. LoneStar doesn't have a giant almanac of wines.
When I ask for a perfect Manhattan, on the rocks with a twist, the bartender gets it right and doesn't give me a cherry (not a lone star thing.)
sure but what does any of that have to do with the steak?
wow, such a heated conversation over a restaurant.
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