Hi all,
I get a surprise and was taken out to dinner by my in-laws
to the local Texas Roadhouse. It did not turn out well.
Below is a letter that I sent to them. I have yet to hear
back but it hasn't been a day yet.
Dear Sir or Madam:
Tonight I went to the East Peoria Texas Roadhouse with my
wife, child, and in-laws. I ordered a T-bone rare; I told my
waitress "That I meant 'RARE.'" Our dinners arrived and my
steak was on the far side of med well almost well. It was a
skimpy 1/4" thick and looked to have been cooked only one
side. I sent it back and then received a steak cooked to the
proper doneness of rare. But the filet side of the steak was
about the size of walnut and it was about 1" thick. The tail
of the second steak was all fat and gristle, at least a 1/5
of the steak went into trash. The rest of my party had
already finished their meals and I need to eat it. If I had
been alone or just my wife I would have sent it back again.
The manager explained that it was out of his hands as the
t-bone is not cut in house. Okay is your intention to
deceive the customer into thinking he is getting a fresh
steak when you are serving frozen second quality steaks.
Take the t-bone off the menu, put a sticker on the menu
saying frozen steak, or cut them in house. Your servers talk
up that the steaks are fresh cut in house. What else are you
deceiving me about? You have fresh cut steaks in the meat
case as you come it. What is the deal? Why do I have to cut
into my steak and let all of the juices run out onto the
plate to check that it is cooked properly?
I am not happy about this practice of getting a frozen steak
when I am led to believe that it was fresh. You web page
starts with, "Texas Roadhouse proudly serves up the freshest
cut steaks..." you need to change this too. Except the T-
bone, which is frozen and second quality compared to your
other steaks. The menu says "Hand Cut Steaks in House" and
"Specially aged grain fed beef, hand-cut at each
location...", and "Hearty steaks, hand cut daily at each
restaurant." Three times you push this fact onto the
customer. Three times you lied to me. WHY? Again what other
half truths and lies fill you menu? As a master chef I know
why you do this. Money, the cost of insurance, your bean
counters said we can't put a meat saw into restaurant
because the meat cutters will be cutting off their fingers.
But we have to have a T-bone on the menu because we are a
Texas Style Steakhouse. So you decided to lie and mislead. I
am waiting to hear from you why I should have my friends and
family eat at your restaurants. If you cut corners on your
highest priced item what are you doing to the rest of the
menu? I eagerly wait for your explanation.
Additional problems with our meal included steamed
vegetables that were too raw to get a fork into them. I
don't mean thru but too hard to even get fork to sink
into them.
Waiting for Response
Master Chef Richard Campbell
I will share their response with you as well.
Chef