BABYFACE
Full Member
And short walk over to Margie’s Italian Gardens Ristorante and then a stroll over to hit a bucket of balls at Leonard’s Golf Ranch.
OT: Worthington or Omni?
- Thread starter Frog45
- Start date
RufeBruton
Active Member
Stayed at the Worthington on Saturday night. Tried for the Ranchers Inn on I-30, but they built a Papadeaux on the site.
I think the Worthington is showing her age. Omni for me although I do like the Ashton
Haven't they recently renovated the Worthington?
TCUdirtbag
Active Member
Yes.
Ashton should be your first choice. From there, am I the only one that prefers the Hilton to the Omni and Worthington? I’ve always liked that hotel and it’s location on Main and across from Del’s.
If you’re going to be downtown most of the time, I’d probably go Worthington over Omni. The Omni is pretty loud, parking is overpriced and takes a while, and is a little off the main drag. Plus is the relentless small group of protesters still hanging out over there? They’re super annoying.
SuperBarrFrog
Active Member
I was about to ask that. Worthington rooms looked pretty lame and dated when I lived in FW, but looked at he website and it looks great now.
PurplFrawg
Administrator
I am not a fan of Del Frisco's. Much prefer Ruth's Chris or Silver Fox.
Frog-in-law1995
Active Member
Yes, they’re still there. Started as a show of support for Jacqueline Craig but seems to have taken on a more general BLM tone lately. Not really sure why they’ve chosen that spot, though. There are at least 15 places further north in downtown where they’d draw more attention.
gohornedfrogs
Tier 1
Waco Omni.
#endthread
#endthread
LeagueCityFrog
Active Member
For you Houston people, a parallel excellent weekend in H-town would be Killen's STQ for dinner then the St. Regis or JW Marriott Galleria or Xochi and the Marriott Marquis downtown H-town.
Dogfrog
Active Member
Good point about Hilton. Stayed there a few days while house hunting couple years ago and was impressed. After spending 40 years traveling for a living, quiet is a premium asset.
HToady
Full Member
The problem with Del's is that they try to cram as many people in there as possible. Tables so close together it's difficult to move. The food is good, don't get me wrong, but if I'm going to spend $150+ per person, on a meal, I don't want some one sitting on my lap. Prefer Capital Grille....
tcumaniac
Full Member
I've been to Capital 3 different times, and every time the steak was insultingly bad. Overcooked, flavorless, room temperature, and gristlely.
I've tried their filet and "dry aged" NY Strip (which didn't taste dry aged).
Anyway, the rest of the dining experience is fine and on par with other fine dining restaurants... but I'd rather have a steak at Hoffbrau than from that place. 3 experiences. 3 awful steaks. If you like a fancy experience and enjoy bad steak, then Capital Grille is the place for you. Otherwise, steer clear.
Heck, they even burn their steak in their promotional videos.
ShadowFrog
Moderators
Is the old Howard Johnson’s still over by 6 Flags right off I-30?
Peacefrog
Degenerate
Agreed. And let’s not forget that the same people that bring us Olive Garden and Red Lobster also own Capital Grille.
BABYFACE
Full Member
My reply is not about Capital Grille. It is about how a steak is cooked.
Maniac, you are supposed to initially sear the meat on both sides to seal in the juices and tenderness. The sear on the outside is also caramelization that produces a good flavor. That is not burning a steak, whether one does that on a salamander type broiler or an open flame.
Hoffbrau and Outback cook steaks on a flat top grill, basically like putting a steak in a pan. That is fine for choice grade of beef but never would cook a prime grade that way.
tcumaniac
Full Member
I agree with all of this. But that steak still looks burnt imo.
Dogfrog
Active Member
I haven’t cooked steak outside for years. Too many variables out there. Get nice cut 1.5-2 inch thick steaks at room temp, brush with olive oil, kosher salt and pepper. Preheat a Cast iron skillet ( I have a 17 incher) yes you heard right - to 500F. Put the skillet in the oven before setting heat so it heats gradually.
At 500 remove the skillet and leave oven on at 500. Place skillet on a large burner at high heat. Turn on Jenn air as next step can be smoky. Place steaks in skillet and allow to sear 2 minutes. Turn with tongs and sear another 2 minutes. Move the skillet / steaks to the 500 oven. Allow to cook 2 minutes, remove skillet, turn steaks, and place skillet/steaks back in oven another two minutes. Remove steaks to a board and allow to sit untouched (don’t cut or pierce) for 5-10 mins. Middle should be around rare to med rare. Adjust cook times for desired doneness. Medium to med rare would probably be more like 2/2, 3/3. Not sure because I like rare. Serve.
Warning: be careful to use mits during this entire process. A 500-600 iron skillet will cook your hands.
At 500 remove the skillet and leave oven on at 500. Place skillet on a large burner at high heat. Turn on Jenn air as next step can be smoky. Place steaks in skillet and allow to sear 2 minutes. Turn with tongs and sear another 2 minutes. Move the skillet / steaks to the 500 oven. Allow to cook 2 minutes, remove skillet, turn steaks, and place skillet/steaks back in oven another two minutes. Remove steaks to a board and allow to sit untouched (don’t cut or pierce) for 5-10 mins. Middle should be around rare to med rare. Adjust cook times for desired doneness. Medium to med rare would probably be more like 2/2, 3/3. Not sure because I like rare. Serve.
Warning: be careful to use mits during this entire process. A 500-600 iron skillet will cook your hands.
Last edited:
Sounds like you're removed most of the variables.
If that much goes into cooking a good steak, I'll just have the restaurant do it.
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