58 replies to this topic

[carnivore]

I dropped in to check out the new steakhouse yesterday and was met by the General Manager John Chon, a really nice young man and he gave me a small tour of the venue. Wow! Mark and Karoline Platt the owners really did a fantastic job in the interior decor a very inviting location to say the least. They have a applewood smoked rotisserie that you can view from outside... very cool.There is a wide array of starters, such as tenderloin wellingtons,oysters,sashimi grade ahi poke. Then on to soup and a variety of salads. Prime Rib and Roasted chicken and Karobuta pork chops are off of the rotisseie. The Land part of the menu is Top Sirloin, NY Strip,Filet Mignon, Center Cut Ribeye. The Ocean features wild caught fresh premium seafood such as Blackened Sashimi grade Ahi Tuna, Wild Alaskan King Salmon. Alaskan King Crab Legs and a Fresh Fish of the day. Also noteworthy are the selections of Ribs, Burgers (both Beef and Buffalo) a Prime Dip, Roasted Chicken Sandwich as well as a Portobello Burger. The menue also consists of 8 different Skillet Sides to enhance your selection. Oh, speaking of selection LO has a well versed and extensive wine selection for those of us whom appreciate a good wine paired with great food!!! See you there.....

[Deb aka Resume Lady]

I wonder if the acoustics at Land Ocean are any better than at Sienna (same owners). We dined at Sienna last night for the first time and it was so loud we could barely carry on a conversation. It was extremely distracting and actually made me physically uncomfortable and antsy.

We were also not happy with the customer service and the food (my "healthy" entree was way too salty and the sauce was missing). I hope Land Ocean is better on all fronts. We won't be going back to Sienna.

[momof1]

So how are the prices?

Is this a $10-$20 plate, $20-$30 plate, or higher type of establishment?

I fear it will be higher than I like to pay.

[tsukiji]

I was in the area coincidently and had the opportunity to stop. Let me start by saying that I'll be going back again. I want to be clear that I will be trying LO again and if you like meat (primarily chicken, beef or pork) or seafood prepared in fairly typical American fashion, it's worth trying them out at least once as they have reasonable variety in their menu.

The decor and ambiance is nice, if not on the dimmer/darking side; it has an upper scale feel to it sans tablecloths. The staff is excellent - friendly, professional, helpful.

The food taste and quality is basically on par with environment. I opted for a beef offering but I suspect that chicken (wood fired rotisserie) is/will be their specialty. My meal was quite good; flavor was robust but not overwhelming. Freshness was evident -- a big plus and expected.

The prices are a bit steep for lunch -- generally outside of my daily budget so lunch time visits will be only occasional. And given the prices, I'll mention that, while flavoring and freshness of the food was befitting the atmosphere, the beef could have been trimmed a little better at this price point, not so much for fat (which is tasty) but for the fascia (tough connective tissues). And, while the beef was acceptably tender for consumption (and more tender than entry level steakhouses), it wasn't as tender as I would have expected at this price point -- I had to use my knife more often and a little more vigorously than expected. I am perhaps being a little overcritical and perhaps I just got an unlucky cut. But again, given the price, I feel it worth mentioning.

I'd like to reiterate now that I do intend to go back and am looking forward to trying many of the other delicious sounding offerings. Tasty, fresh food, great service, convenient location, nice ambiance -- excellent combination for success.

[Harold]

the beef could have been trimmed a little better at this price point, not so much for fat (which is tasty) but for the fascia (tough connective tissues).

Some of us like the chewy stuff. I would be upset if a restaurant cut the good stuff off the side of my New York Strip.

[carnivore]

Myself along with my Bride and two other friends had lunch there today also. I introduced them both Mark and Karoline (great folks!) as we decided on our lunch choices. One friend had the tenderloin wellingtons and also the buffalo burger, with met both of his desires. Our other friend had the 1/2 rack of ribs and Really! enjoyed them... and let me tell ya, he is finicky old coot... hehe My wife also had the tenderloin wellingtons and I had the sirloin steak sandwich and everything was very good. Yes it is on the upper side as far as lunches in Folsom go, but I believe that quality does matter. 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... We WILL be back on a (spoil ourselves) kind of day.. They will do great!! no doubt....

[AMETHYST PRODUCTIVITY]

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... We WILL be back on a (spoil ourselves) kind of day.. They will do great!! no doubt....

I'm confused. Prime is the higher end cut.

[tsukiji]

I'm confused. Prime is the higher end cut.

And since they have Prime Rib on the menu, I'm assuming it's Prime grade - otherwise it's just a rib roast.

Actually, maybe you can shed some light on something I've wondered about -- my impression is that restaurants get the bulk of Prime grade availability -- it's why we rarely see it for sale in stores (except for perhaps upscale stores like Andronico's or Draegers - not sure what the equivalents are in the Sac area; although, I'm happy to see Costco selling Prime grade over the past year or two).

Is there a requirement that restaurants have to sell a particular or better grade level? Or is anything above Select okay? At one time, I was under the impression that Prime grade was required but I'm pretty sure that's not true now (based on some places I've eaten ).

[AMETHYST PRODUCTIVITY]

No, there's no requirement but they're usually more demanding in quality expectations so suppliers have to give them the prime. Select and choice are what you find in the store for the most part.

FYI: according to the USDA, a prime rib does not have to be prime quality.

[Harold]

No, there's no requirement but they're usually more demanding in quality expectations so suppliers have to give them the prime. Select and choice are what you find in the store for the most part.

FYI: according to the USDA, a prime rib does not have to be prime quality.

From the USDA website:

Quality Grades:

Prime grade is produced from young, well-fed beef cattle. It has abundant marbling and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking (broiling, roasting, or grilling).


Choice grade is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are, like Prime, suited to dry-heat cooking. Many of the less tender cuts, such as those from the rump, round, and blade chuck, can also be cooked with dry heat if not overcooked. Such cuts will be most tender if "braised" — roasted, or simmered with a small amount of liquid in a tightly covered pan.


Select grade is very uniform in quality and normally leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. Only the tender cuts (loin, rib, sirloin) should be cooked with dry heat. Other cuts should be marinated before cooking or braised to obtain maximum tenderness and flavor.


Standard and Commercial grades – are frequently sold as ungraded or as "store brand" meat.


Utility, Cutter, and Canner grades are seldom, if ever, sold at retail but are used instead to make ground beef and processed products.

[tsukiji]

FYI: according to the USDA, a prime rib does not have to be prime quality.

Of course you're correct. I had forgotten and it used to be confusing for me. I usually will not patronize a steakhouse or purchase "prime rib" unless it's Prime grade. I can make a satisfactory rib roast (or steak) at home; it's just more difficult to find prime grade rib roasts at the market so I'm usually limited to Choice grade standing rib roasts (which is how I think Costco and Raley's label their 'prime rib' - I haven't bought one in awhile). So, I've become accustomed to associating prime rib with Prime grade.

[Harold]

No, there's no requirement but they're usually more demanding in quality expectations so suppliers have to give them the prime. Select and choice are what you find in the store for the most part.

FYI: according to the USDA, a prime rib does not have to be prime quality.

all this talk of Prime Rib is making me salivate!!!

[tsukiji]

all this talk of Prime Rib is making me salivate!!!

Looks yummy! And I'll take the edge u-shaped portion over the center round portion any day and twice on Tuesday. That's my favorite part. To me, that's the most tender and flavorful part of any cut of beef. Unless we're talking about real Yonezawa or Kobe (or similar regional) beef -- then it's all good

I need a bumper sticker: "Will exercise for marbling."

[aztransplant]

I'm confused. Prime is the higher end cut.

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???

[Dave Burrell]

Great thread!