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Started By
Message
2
Posted on 4/26/09 at 9:28 pm to montana
quote:
Thank you Will Cover.
My parents brought me and my wife there two weekends ago and the food was excellent.
I really enjoyed the beef ribs, but found myself asking my mom for more than one bite of her filet.
And I am glad y'all went back to bigger portions. The baby back ribs are HUGE now and are priced very reasonable.
Posted on 4/26/09 at 9:36 pm to ZataBoy
quote:Why do you say that? What do you know about them that makes you say that they wont be there in August?
Primo's will be closed by August, trust me
I actually think that Primo's will stand the test of time. I was there last wednesday and had an incredible meal. Primo's has a great new Chef, new management and a new menu. They also got rid of that fricking cheezeee-arse dance floor.
Posted on 4/26/09 at 9:47 pm to DaddyFrogLegs
Trust me
Posted on 4/26/09 at 10:01 pm to ZataBoy
Doe's Eat Place on Government.
Posted on 4/26/09 at 10:05 pm to ZataBoy
quote:
Trust me
You've said that twice.
Elaborate or GTFO.
Posted on 4/26/09 at 10:07 pm to Will Cover
quote:I agree with Will. Let us know why you think that or we will know that you are full of shite!
You've said that twice.
Elaborate or GTFO.
Posted on 4/27/09 at 6:37 am to DaddyFrogLegs
Your credibility is shot lil fella......
Join this board in April....come in here and shoot down Little Village and Primo's?
Go somewhere else.
Join this board in April....come in here and shoot down Little Village and Primo's?
Go somewhere else.
Posted on 4/27/09 at 7:34 am to bossflossjr
In BR:
Little Village (Ribeye or Oscar)
Ruths
Flemmings
Doe's
Ruffinos
...
everything else (maybe Tsunami's steak)
No way in hell could Sullivans even sniff this list until they start actually cooking with USDA Prime instead of selling Choice at Prime prices.
Little Village (Ribeye or Oscar)
Ruths
Flemmings
Doe's
Ruffinos
...
everything else (maybe Tsunami's steak)
No way in hell could Sullivans even sniff this list until they start actually cooking with USDA Prime instead of selling Choice at Prime prices.
This post was edited on 4/27/09 at 7:36 am
Posted on 4/27/09 at 7:46 am to theantiquetiger
quote:
Are you saying Ruth's s a chain?
Ruth's in BR is a chain by name only. I have heard that Ruth's in other cities are not so good, but the one in BR (owned by TJ) is the best Ruth's in the country.
Before Katrina the original on Broad was rated one of the top 10 steak houses in the world. The one on Fulton will never be the original, nor does it try to be. As for the one in BR, it's very good but there's just something about the service you get at the ones in N.O. and Metairie that sets them above the other two in La. College kid waitstaffs just takes something away from the whole experience imho.
Posted on 4/27/09 at 8:11 am to MightyYat
ive never been waited on by a college kid in BR
Posted on 4/27/09 at 8:19 am to bossflossjr
You are just talking about Ruths right?
Posted on 4/27/09 at 8:54 am to bossflossjr
quote:
ive never been waited on by a college kid in BR
You're either kidding or full of shite.
Posted on 4/27/09 at 9:04 am to bossflossjr
copelands actually has a good steak for the price.
Posted on 4/27/09 at 10:25 am to MightyYat
quote:
Before Katrina the original on Broad was rated one of the top 10 steak houses in the world. The one on Fulton will never be the original, nor does it try to be. As for the one in BR, it's very good but there's just something about the service you get at the ones in N.O. and Metairie that sets them above the other two in La. College kid waitstaffs just takes something away from the whole experience imho.
I'm not a fan of them at all but I have been many times over the years.
I've never been waited on by a college kid either that I can remember. No big deal if I did but I can't say I have.
The only one I didn't mind was Broad. It was good and lightyears ahead of any others. Plus they were the only one that had homemade potato chips and believe it or not they served them with ketchup.
The bone in New York Strip at Flemings is the best steak I've had in a long time.
Ruffino's does a good job I just prefer other things.
I bought two 2" thick prime ribeyes at Blalock's in Gulf Shores yesterday and will grill them this evening. Nice.
Posted on 4/27/09 at 10:28 am to Martini
Fleming's gets my vote. Bone-in ribeye... 
I've been to Doe's recently to compare, but it's been quite a while since I've been to Primo's or Ruth's Chris.
I've been to Doe's recently to compare, but it's been quite a while since I've been to Primo's or Ruth's Chris.
Posted on 4/27/09 at 10:47 am to MrKennedy
had the "prime" ribeye at LV downtown recently...overcooked (medrare came to me pink, warm on the inside, and firm...which is medwell to me)and not tender. wifes meal was very good, but both sides were cold. 1/2 LV bread, and a good bottle of wine ended up at $170.00 and a $30.00 tip cuz the waiter was very good. i could have spent that money at a nicer resterant.
somebody posted that all the TJ restaurants have the same equipment that Ruths has...i don't think any of the Ribs have a Monteque? anyone know for sure.
somebody posted that all the TJ restaurants have the same equipment that Ruths has...i don't think any of the Ribs have a Monteque? anyone know for sure.
Posted on 4/27/09 at 10:52 am to Dixie
ruths was made for ruths......
ruffinos and tjs r similiar.
my comment about college kids was in reference to Ruth's only.
ruffinos and tjs r similiar.
my comment about college kids was in reference to Ruth's only.
Posted on 4/27/09 at 10:53 am to Dixie
overcooked (medrare came to me pink, warm on the inside, and firm...which is medwell to me
That sounds pretty close to medium-rare to me
LINK
Dont know of any steakhouse that would know what you consider medium rare vs the universally understood temp.
That sounds pretty close to medium-rare to me
quote:
Internal Temperature 130 to 135 degrees F. (55 to 57 degrees C.)
At medium rare your steak should be warm through the middle with a hint of red. Most of the center of the steak should be pink. The sides should be well browned, the top and bottom charred to a dark brown color. This steak should have a firm surface but be soft in the middle.
LINK
Dont know of any steakhouse that would know what you consider medium rare vs the universally understood temp.
Posted on 4/27/09 at 11:16 am to theantiquetiger
Gino's has a great filet - its hard to order it though with all that great italian food calling out my name.
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