58 replies to this topic

[tsukiji]

I'd primarily only pay prime prices for prime grade; if I had a choice I would not pay prime prices for choice grade and I'd definitely select a different option if offered select grade at prime prices.

[Harold]

Is there an online menu?

I can't find one.

[chris v]

See... This is what I hate. Why does it always have to be steak and seafood. Beef, to me, is repulsive to look at let alone eat. Why can't we just have a good seafood place that doesn't do beef.

[tsukiji]

See... This is what I hate. Why does it always have to be steak and seafood. Beef, to me, is repulsive to look at let alone eat. Why can't we just have a good seafood place that doesn't do beef.

I too would immensely enjoy a seafood focused place. But I've found that seafood is increasingly hard to enjoy when self restricted to the Seafood Watch list (and when in doubt, not to partake). And when you reconcile this list with a list of competent restaurants/chefs, it's almost impossible. That being said, I had a good experience at Scott's recently - much better than 1-2 years ago.

BTW -- it might be worth checking out the ocean side of Land Ocean. Not sure what they offer but I assume it's comparable to the Land (steak/chicken/pork) side of the house.

If you try it, would love to hear your thoughts.

[momof1]

See... This is what I hate. Why does it always have to be steak and seafood. Beef, to me, is repulsive to look at let alone eat. Why can't we just have a good seafood place that doesn't do beef.

There's Tugboat Fish & Chips. It's all deep-fried, but it's seafood only and vegetables.

[Rich_T]

I hope this place does well, primarily because my daughter is a friend of the owners' son. But I'm burnt out on restaurants per se, let alone expensive ones. If I want steak or seafood, I buy it at the store and make it at home, instead of going through the ritual of being served, dining amid a noisy American restaurant crowd, and paying the bill. Then again, I'm now 50 years old, so maybe I'm just getting cantankerous and cheap.

[tsukiji]

I hope this place does well, primarily because my daughter is a friend of the owners' son. But I'm burnt out on restaurants per se, let alone expensive ones. If I want steak or seafood, I buy it at the store and make it at home, instead of going through the ritual of being served, dining amid a noisy American restaurant crowd, and paying the bill. Then again, I'm now 50 years old, so maybe I'm just getting cantakerous and cheap.

Hey -- sounds like me.

And selectively (ie - most marbled ones I can find) using the Prime grade ribeyes / NY steaks from Costco, I've always been satisfied - perfectly cooked each and every time . And the great thing is that one steak feeds both me and my wife to overflowing. No need to over order or pay for split plates.

Outside of Japan, I've never had a steak in a restaurant that I couldn't cook just as well at home, including the ultra-expensive Cut in Vegas (disclaimer -- since I learned to cook; when I was younger, I was completely dependent upon restaurants for well cooked food).

That being said, there are other reasons to eat at steak / rib places -- Bone Daddy's in Texas comes immediately to mind (hint - it ain't all about the food).

[Dave Burrell]

Outside of Japan, I've never had a steak in a restaurant that I couldn't cook just as well at home, including the ultra-expensive Cut in Vegas (disclaimer -- since I learned to cook; when I was younger, I was completely dependent upon restaurants for well cooked food).

Fully agree, I've never been to any place that can make steak better then I can at home, that's why I have a very hard time paying big bucks for someone to cook it for me for 5x's the price of just buying it and cooking it myself.

But then again, it's nice sometimes not having to deal with prep, cook and cleanup....

Plus I have to admit, I'm not big into beef so steaks are not on my home menu very often, not because of cost, but just because it's not something I like to eat very often. Salmon, Ahi, Halibut and whole chickens are always in my fridge and on the menu weekly.

[tsukiji]

Fully agree, I've never been to any place that can make steak better then I can at home, that's why I have a very hard time paying big bucks for someone to cook it for me for 5x's the price of just buying it and cooking it myself.

But then again, it's nice sometimes not having to deal with prep, cook and cleanup....

Plus I have to admit, I'm not big into beef so steaks are not on my home menu very often, not because of cost, but just because it's not something I like to eat very often. Salmon, Ahi, Halibut and whole chickens are always in my fridge and on the menu weekly.

Nice! I love Copper River and Stikine River salmon when in season. Braised or steamed Rock Cod is another favorite of mine. I love roasting chicken and making chicken soup / stock afterwards. I wish I had a rotisserie but beer can chicken works pretty well on budget. Chicken (free range organic) and Seafood Watch seafood are the primary reasons I wish something like Whole Foods would come to Folsom. But I do eat beef and pork butt (pulled pork) and pork ribs. Yum.

But I'd like to eat less beef (at least corn fed) and pork and more lamb (if I can just learn how to properly french those stupid things).

I was going to look into this in the interim (I don't think I'll ever get away from beef): j-bar-h www.allnaturallonghornbeef.com. Local Texas Longhorn grass fed beef.... The ribeye might not be as marbled as corn fed Prime, but the chuck might be good for stews.

Gee, we should all do a MyFolsom picnic/potluck/BBQ someday....

[chris v]

Probably because there isn't enough income to be made off a seafood only place.

That's probably true. I'm going to try the place I hope it just doesn't reek of cow or swine for that matter.

[tsukiji]

That's probably true. I'm going to try the place I hope it just doesn't reek of cow or swine for that matter.

Do you like chicken? I think they have a wood fired rotisserie for roasted chicken -- sounds pretty good.

Anyway, whatever you have, let us know how it is. Since I had the beef, I'm pretty sure I haven't tried whatever you get.

[Ray]

We like going out - and we will check out LO!

This Weekend I smoked (in Hickory) a traditional and regional dish from Germany called Spiessbraten on my Big Green Egg.

Filet Mignon (in US that's the closest meat) - in spices and packed in Onions for a day or so, then smoked over Hickory (Beechwood in Germany):





Nothing I can get in Folsom will come close to the taste of this dish....

[Steve Heard]

good goobedy goo that looks good! I don't eat much meat these days, but am capable of eating damn near a whole cow at one sitting.

I'd love to try your Spiessbraten.

[carnivore]

I believe that is what carnivore was getting at. He said,

"Being a die hard meat eater I might have a problem forking out anywhere from $26.00 to $30.00 for a steak ala carte... with one caveate that they are selling a choice meat grade, not prime. I do know that many of folks would not be able to discerne a choice cut against a prime cut and that to me is where the pricing and flavor come into play... "

I read this as he might have a problem paying prime prices for a choice meat grade, but not for prime meat grade.

Carnivore, care to clarify for us???

You hit the nail on the head!! why pay for Prime when you get choice? not that it is a bad piece of meat but if I want Prime to feed myself and friends I WILL spend the extra $$. I for one that does alot of barbeque in a professional smoker and would not think of wasting my money on prime or choice types of meat to serve my guests, when barbeque was typically was and is a way of preparing less than desirable cuts of meats utilizing the smoke/heat process to produce a very flavorable,palatable meal that is enjoyed my many in the world. If one wants to enjoy a prime piece of meat (other than a steakhouse) go to Whole Foods, Corti Bros. or Roseville Meats are there for you... Enjoy