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[triplebq]

I lean towards things we can’t do good at home. Fish and chips.

Good point

[Bar-B-Lew]

Am I the only one who has experienced company or vendor paid steaks twice these prices and incredibly worthwhile?

[Kristin Meredith]

Maybe I am just not enough of a steak fan Lew, but I entertained clients in NY city, Chicago and Las Vegas at some of the finest steakhouses with jaw dropping prices for just the steak and I have always thought that -- when we will put out the money for a decent cut -- what Bent does is as good if not better.

[okie smokie]

I could enjoy that special atmosphere with good fish and chips.  Along with a premium beer or such. Use the money saved on a fine dessert. 
 

[Mudflap]

I would go with the Rib eye also. If it came with sides it wasn't to bad priced.

Price never has to do with taste. I think it hast to do more with restaurant target clientele. I was on a company trip back East and went into a steak house and they had everything on menu ale cart. Two of use went in to eat and we saw how much it was so we politely walked out. Rib eye steak was over $45 alone. My company would have paid for me to eat there every day but I just could not do that. I am the same as others I go to cash & carry and buy a Rib eye roast and cut my own.

Mudflap

[cookingjnj]

Gotta go ribeye.

[Bentley]

Larry & Brenda Hill were in Las Vegas in 2013 when I came back to pick up Kristin's Tahoe and drive East.  They took me to "Old Homestead" in Cesar's Palace.  Everything there was ala cart.  The prices took my breath away.  $20-$25 appetizers, $15-$20 salads, $10-$15 sides and $60 to $80 Steaks.  I had a Dry Aged Rib-eye and it is arguable the best steak I have ever had.   But I mean, I did not have the cojones to have a app or salad, and I had one side...My steak was $72, and the  creamed spinach was like $12.  I guess I worked all my life and it would have never dawned on me to even enter a restaurant with prices like that!

For $84, I could have had a different meal at home!

[dk117]

ok I'll jump in.   Last Friday night.  Was a really long week.  A daughter learning to drive, a wife with a new job.   Another daughter with after school activities.   Two new code releases in two weeks for me  (working back to back weekends).  So let's go out to dinner.  Pizza.  Drive down to Portland, get our favorite pie.  $29.   Nice bottle of wine $35 (it was worth it.)  Decent garlic knots, forgettable fried ravioli, a scoop of chocolate Gelato, a really nice tiramisu.    Excellent service ....  total tab with tip.   Over $100.  Family of four looking to wind down after a hard week.   $100 fricking dollars.   Frankly $60 to $80 is pretty normal, but $100 ... I think it's just how things are now.

DK

[Bentley]

35% was a bottle of wine...Can't get a decent buzz on one bottle anyway, so me, I am opting for that 2nd pie!   

[glitchy]

I can make a pretty decent steak, but best steak I've ever had was a $50 ala cart filet from 801 Chophouse (Prime Steakhouse chain originating from Des Moines). 2nd best, prime filets from Costco cooked sous vide and seared on Memphis open flame.

I've eaten at Prime steak houses 3 times, but I've only paid for one of the meals and that was a Groupon They are pretty darn good, but overall I don't feel they are enough better to justify the price over just buying prime meat. I would consider it however for a very special occasion as long as I wasn't footing the tab for too many people, lol.

dk117, we've been taking our son's girlfriend to dinner some recent and I've been seeing a few tabs close to $100 with tip for 5. No alcohol consumed and pretty casual like Chinese or Mexican. I think your right that it's how things are. Restaurant inflation over last 2-3 years has seemed absurd to me.

[Bar-B-Lew]

Restaurant inflation over last 2-3 years has seemed absurd to me.

Whoever puts together inflation #'s for the government needs to re-evaluate their methods.  I think a lot of this on the restaurant side is related to price of labor increasing with the state mandated minimum wage increases.

[Bentley]

I am not sure about all, but I am going to say what I call the "renowned" (and I only know the TV ones) Prime in Chicago, Peter Luger's in Brooklyn, etc, are giving not only USDA Prime, but Dry Age too!  So you have a "loss" factor there.

As some have stated, and for me, it is such a slight difference...If I buy a USDA Prime Cut of beef and cook it, there are not many places that can beat me!  Aged or not!  I guess my taste sensors are not honed in enough to say that piece of meat is worth $40 more then I paid for my home steak!