They have the Chris Jones Special: 15" steak with a lot of thickness and veining.

Yes but they only serve that to non Chief fans and they get it anyway the Chef wants to give it to them!

Am I the only one who thinks the place looks awfully cornballish?

The bar looks like something you'd cruise to pick up 60 year old women.

60 year old women with great big rebuilt titties? What’s the problem?

That's the upscale style look. Ruth Chris, Mortons, Flemings all have a similar look. It's not like the Texas Roadhouse. Most who will dine at this place, prob ably $150 per with drinks if your lucky, probably don't need to cruise or pick up anybody.

Ok but every single other Noble 33 property is designed much sexier.

Has anyone said Invisible String Beans yet




also ban Jackson from the premises

Patrick is going to save that name for his car dealership.

It better be good.

There is a place in Morris, MN. It serves 45 day aged steaks. AMAZING.
I hope this will be that good or have something that makes it good.

That place looks 40 years behind their other properties.

You don't see a difference?

https://www.fb101.com/wp-content/upl...m-overview.jpg

https://www.nrn.com/sites/nrn.com/fi...?itok=-4EnEcJ_

Okay, I looked since I'll be driving around Minnesota again this summer. I can narrow it down to two restaurants, but unfortunately they're near a Pizza Ranch, so I'll just go to Pizza Ranch instead.

If there's a restaurant where the men don't need to pick up anybody, it'll eventually fill up with women who want to be picked up.

A great steak needs no condiment.

point taken

sure, I'm guessing there is consultants that tell people how the high end steakhouses should look as over the years going to many across the country they all seem to have a similar vibe.

Prime Steakhouse, Morris.

Berkner Pizza in Ortonville was a PR but left. My future son in laws Pioneer seed shed is behind it.
Lakewood Supper Club in Ortonville is good too, but Prime is a must go.

More traffic info or something else?

Going for work and Pizza Ranch.

This.. I was just going to post this. Omaha is to steaks as KC is to BBQ.

Rich people like ugly ass shit.

None that I know of. I'm 66. Those women gots money. :thumb:

About the only thing I go out eat for these days is a good steak and hot wings just because their such a pain in the ass to clean up after but next time I'm in KC I'll give it a whirl if time allows.

Would have expected a little less artsy, fartsy decor for the duo but hell, I'm sure they could use the money.

Well count me in.

Four types of steakhouses:

1. Old School - think Bern's in Tampa, Golden Steer in Vegas, Keen's in New York City or Gene & Georgetti in Chicago

2. New School - Cut in Beverly Hills, Barclay Prime in Philly or Kevin Rathbun Steak in Atlanta

3. Upscale Chain - Capital Grille, Mortons or Ruth Chris

4. Downscale Chain - Longhorn Steakhouse, Outback Steakhouse, Texas Roadhouse

5. Philly cheese

4 has the best bread

6. Tube steak

its true

Better steaks in StJoe than anyplace in Omaha.

Peter Luger in Brooklyn is the best steakhouse steak I've ever had. Ruth's Chris was far and away the biggest disappointment. I'd never go back.

Will the bar have a “Britt Reid Driver” on tap?

Any word who will performing the Heimlich in n church king patrons?




Asking for Tay Tay.

Here in the Bay Area we had a "McCoveys" Restaurant obviously in Willie McCoveys name. The ambiance was great with tons of baseball artifacts including signed baseballs and jerseys and photos everywhere. The aisles of the restaurant were done like a baseball diamond. Great bar and everything. Food was average, decent bar

It lasted about 3 years like many restaurants...now it is another restaurant

All I know about Capital Grille is that I could eat a 55-gallon drum full of those Au Gratin potatoes in one sitting.

Might end up with 3rd degree burns on my tongue and inside of my mouth, but it would be worth it.

Wow. They are paying well!


https://harri.com/Noble101

I had lunch at The Majestic, with a real cutie back in the 80's. Service was so bad I left a penny. (I was a server through out my college years. I knew what I was doing.) The waiter came out hold it like it WAS A BUG. He said, "I think you need this more than me." To which I replied, "I have the money to tip, but you have no skills. Now get your ass back in that restaurant where you can be protected." Due to this, I've never returned.

Bout the same timeframe, I went to Zardas in Blue Springs for lunch and was server cold burnt ends. Once again, I've never returned.

Less than I expected....

Yeah, I would've expected the GM to be a little higher. Feel like that's going to be a tough job for just over $100K.

In a previous life, I was in restaurant management. It's tough.

Might have been my instrument operator. He may have been worked like a dog on a hot humid day. He worked evenings there mostly to hit on the waitresses.

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I hope they do not just have dry aged steaks.

I wonder if that was Ray.

Wonder if Mighty Mike is going to apply

Wouldn't be ashamed to spend $100 at the Majestic for lunch, that's for sure.

It won't top a Phoenix suburb Olive Garden lunch with a hooker for dessert /scho

1. No Olive Garden for me
2. Pasta Brioni is in Scottsdale
3. No escorts after meals. You have the escort before meals to work up an appetite.

You youngsters don't know shit from shinola.

I dunno about going to a steakhouse where one of the owners puts catsup/ketchup on his steaks. I'll just get a 4 bone prime rib and cook it over potatoes. Add asparagus and mushrooms sautéed in butter...

I'm sure they'll have the Reid and Mahomes special of Nuggies and Ketchup for you and the kids.

I like wet aged wagyu. I hope they have that. I prefer my steak to not have been rotted.

My mistake.

The kids getting nuggies and ketchup have a deeper pallet.

Why don't more people order the Porterhouse? My go to.

Porterhouse is mostly a KC strip, except for the small portion of tenderloin on the other side of the bone.

Hence the strip that is cut from a porterhouse cut.

I'm intrigued I guess...supposed to open this summer:

https://1587prime.com/

I love porterhouses.

You get two steaks for the price of two!

I am way to lazy to dick with the bone. I feel like they do a better job of cutting the steak near the bone than I do. Just ends up being too much work.

Have they already released their menu with prices?

Mostly size, but humans have devolved to the point they don't know what cooking meat with the bone in can do for it. The other half lather every meal in so much ranch, butter, and corn syrup they've killed their pallet and couldn't even begin to taste the difference in the one meal they didn't.

Or it could just be the fact that the ribeye is the preferred cut amongst steak lovers.

Yes and neither are a ribeye so win win for me

Rib eye is my least favorite cut. I like my strips or a porterhouse

Ribeye is definitely a love it or hate it, people who love it constantly telling me that fat is where all the flavor is and good for you but no thanks for me

Feel like not all ribeyes or places that prepare and cook them are created equal. When they're good they're the best but substandard cuts and prep are bad. I have to trust the place to order their ribeye

For steak lovers, sure, but they are out numbered by regular consumers.

The average soccer mom is two generations removed from knowing why the bone belongs in the crockpot or on the grill. The average consumer can't identify the difference between tenderness and juiciness in a blind study. The average palate is over a decade into being drowned by corn syrup. A growing percentage of people don't want to see the bone because it reminds them they're eating an animal.

The processed and ranched standard has moved piles of beef promotion dollars into just trying to convince people normal old steak is good for you. So much so they're giving up on explaining the differences in cuts because the consumer can't even realize them when it's wallowing around in their mouth.

I love all cuts of steak.

My guess is that they are opening this place as a spot for them and their friends, etc. to hang out. As long as they open it with that being the primary intention, then the place will likely be successful for them. Sure, it's going to initially be super popular and crowded for the first 6-12 months. And then the price / quality of food (perceived value) is going to be what makes or breaks them. Tough market to be successful in. Obviously they have the bankroll to keep it going for about as long as they want, but at some point, you can't keep supporting a losing venture.

I love steak people who look down on Filet Mignon as though it isn’t objectively the best cut of meat. Enjoy your sloppy ass ribeyes you gristle hounds

It really isn't the most flavorful. I'm not going to throw a Filet Mignon out but I'm not going to pay for it.

Yup

Good point.

100%. I would never order a ribeye if I went to a cheap steakhouse or a chain one. Never. Ribeyes CAN be my favorite cut of meat. They almost always are if it is a great restaurant.

Objectively? That's wild. Filets are for the ladies that don't like the taste of beef. Yes, that's intentionally hyperbolic to play into your comment about people looking down on filets, but there is some truth to it. Filets just don't have much flavor. I guess if you're fancy you can say that they are subtlety flavored, but outside of their texture, there's just nothing there that gets me excited. The cap of the ribeye, on the other hand, is the most flavorful bite of beef there is and maybe my favorite bite of food period.

As far as gristle goes, if you're getting gristle in your ribeye, that's just an indicator of shitty quality meat. I never have gristle in the ribeyes I buy and cook at home. Now, if you're getting one at Outback or Lone Star, then you get what you pay for.

1587 Prime - Mahomes & Kelce’s KC Steakhouse
 

Filets are very good for preparing with additions such as a mushroom sauce or something else. Nothing to complain about at all. But they are overpriced due to their reputation and also availability. There’s just far less tenderloin in each animal. It’s like 6-8 lbs per animal and rib loin (ribeye) is like 70-80 lbs per animal.

It's the only steak they have to wrap in bacon to get real men to eat. All the little ladies love it though.

yeah, properly cut ribeyes don't have gristle. If you're getting gristle in a ribeye, they're cutting it wrong, or they're labeling a different cut as ribeye. I've heard locally that some places are calling chuckeye steaks=ribeyes, but i don't know for certain that's true.


Just as an aside, the tongue has a very beefy flavor. Obviously, it's not a steak cut, and you'd never throw it on the grill, but about once a month I run down the street to the Filiberto's and grab a couple lengua tacos. Sooo good.