Would you like a Kansas City or New York Strip?
My wife and I had a lovely dinner at the River Station over the weekend. Though we still yearned for F.Scott’s, it was awfully nice to be sitting in the River Station again.
While looking over the menu, I notice that they not only offer a NY Strip, but also a KC Strip. I may be no Chef Kevin, but I’m smart enough to know that they’re one and the same. If you’re in Kansas City, you order a Kansas City Strip. If you’re in most other parts of the country, you order a New York Strip. Or if you just want to be funny (i.e.: annoying to the wait staff) you order the opposite of whatever is on the menu.
Not only did they offer both the KC and the NY strip, but there was a 2oz and $2 difference between them. The NY Strip came “on the bone” (could’ve been the other way around- you know, the KC Strip came on the bone, I digress.) So for an extra two bucks, you get a bone that apparently weighs two ounces.
I guess they do this so as not to show any geographical favoritism.
May 21st, 2007 at 3:32 pm
So..how’d you like the food, and the service? My wife and I had dinner there on Friday nite. I thought the food was mediocre at best, WAY overpriced, and, the service wasn’t all that great. One drink each, a small appetizer, dinner and tip came to $95.00. Wasn’t that impressed. And, will somebody tell the guys who sit there in a nice restaurant, WITH THEIR HATS ON…to take them OFF while they’re indoors, and eating in a nice restaurant.
People came in there for dinner, looking like they had just finished weeding the garden or something. Jeez. Come on people. Dress up a little!
May 21st, 2007 at 5:26 pm
We went on Saturday around 7 and were pleasantly surprised to be seated immediately, even though they seemed to be quite crowded. I found the service to be good. Who I assumed was the manager came over twice to make sure we were doing well.
The food was good, with two exceptions:
1. I passed on the salad for a seafood bisque. I thought bisque was more of a thin soup, but this was kinda chunky. It was good, just not what I thought it was supposed to be. I could be wrong there, though.
2. Presentation. I ordered a steak and garlic mashed potatoes, and that’s what I got. A nice juicy steak and mashed potatoes on a white plate. It needed some color. Some greens, a small pile of veggies… something… something to add a bit of color.
Between us we had two steaks, 4 cosmo’s (2 each if you’re wondering), and two glasses of water, no charge, for around $65.
May 22nd, 2007 at 2:42 pm
Cool. Free water.
Hmm… I’ve had bisque before and it’s usually really rich and creamy. Smooth other than maybe the garnish.
I haven’t been to the Riverstation since high school. Are they open for lunch? Being on a budget, if my hubby and I go out someplace nicer we try to “do lunch.”
Jennifer
May 22nd, 2007 at 2:55 pm
re: bisque - maybe you were thinking of a consomme? yummy reduced goodness…
May 22nd, 2007 at 3:51 pm
I misspoke when I said “thin soup”, as Jennifer put it “rich and creamy” is what I was expecting. It was rich and creamy… with chunks of seafood.
Wikipedia: “Bisque is a highly-seasoned thick, creamy soup, classically of puréed crustaceans.”
pureed does not mean full of chunkies.
It was tasty, just not what I considered a bisque.
May 23rd, 2007 at 6:47 am
Classically, a bisque is a cream like soup that is of crustaceans, but it can be used to describe any “cream of meat” soup which is usually thickened by adding cooked rice and pureed and finished with cream. Most have brandy in them. Also, in the same classical vein, the chunks are to be a garnish of the main flavoring in the bisque. Lobster bisque…chunks o’ lobster, etc.
June 12th, 2007 at 3:39 pm
I appreciate all the comments about the restaurant. The Kansas city strip will be removed with the next menu print. The chunks in the Bisque are for garnish and they are shrimp and scallops since it is seafood bisque. We will be offering a early dining experience from 4 to 6 monday thru saturday that will offer smaller portions and lesser prices. Please keep giving feedback since it helps us understand and meetour guest needs. Chef Kevin thnks for the tech input as well.
June 14th, 2007 at 4:57 pm
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