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Del Frisco's Double Eagle Steak Houseby Robert Meyers-LussierNote: Review currently in process Visit 1 - 12 May 2005
I had heard so very much regarding this restaurant, I couldn't wait to give it a go. I had chance on flight recently where a couple sitting next to me raved about the service. Having worked in the restaurant business for over 10 years, I had to take them up on the chance to test it.
I arrived at around 6:30 pm to find a parking lot that looked quite inviting and open. As I drove to find that close-in spot, I realized that all close-in parking was reserved for validated parking, and it was empty! Now I don't know about you all, but I am accustomed to validated parking living in some unknown wasteland, where the validated parking staff can strut there stuff to and from it. Certainly not in prime space for those of us less fortunate who actually wish to park ourselves.
Once inside, the ambience was very steakhouse-like - in that exclusive sort of way. Soft music, business suit-types, business casual, and even jeans. I hadn't expected the jeans look, but this is Colorado, and pretty much anything goes. Having dined at Ruth's Chris (and the like), I has expected it to be many little rooms, but the main dining room was quite large. I could see other smaller rooms, although I did not have the chance to roam, so not sure of all that is available for seating.
My secret dining companions and I were sat at the edge of the main dining room, which was comfortable. We were immediately greeted with water and bread. This was the start of very good service. At no point were we wanting of anything.
As most high-end steakhouses are these days, the entire menu is a la carte. This means everything you wish to dine on must be ordered separately - no salad or soup, nor side dishes are included in the price. To the uninitiated, that makes for an expensive dinner if you are really hungry. However, it is a steakhouse, and if you indeed order steak, it will be large, and the finest cut, so there will be no waste.
We began the meal with Calamari and Beef Steak Tomatoes and Sliced Onions. The calamari was about perfect, the calamari itself was tender, and the breading crunchy and not over done. Not too salty either. I like to savor the taste of the squid, so don't tend to use any sauce for dipping, but my dining companions assured me it was good. The Beefsteak tomatoes were big round thick slices of tomato, with big thick slices of sweet onion. Crumpled blue cheese was sprinkled on top. It was good, given its simplicity.
Next was out main course and sides. I ordered the 12 oz Filet Mignon; my dining companions ordered the 8 oz Filet Mignon. For sides we tried three: Potatoes au Gratin, Broccoli and Sautéed Mushrooms. When asked how we wanted our steaks done, the server informed us medium is done with a hot pink in the middle. Thus I went for it, with my dining companions opting for medium well. When the steaks arrived, the server had us immediately cut into the steak to see if was done to our satisfaction. I guess that is one way to handle kitchen returns, although I think a less forceful approach might be better. Say, maybe wait a minute or two and check back? The steak was divine, exactly what I had hoped for, as I was really craving it. Lightly seasoned with salt and pepper, I can only praise its simple preparation. My dining companions were equally satisfied.
As for the side dishes, they were mostly good. The mushrooms were the best. Button mushrooms sautéed in butter, lightly salted, they went with every bite of my filet, to my delight. The broccoli, well, was broccoli. Big heads of steamed broccoli, they were a bit bland, and a tad overcooked. I was most disappointed with the au gratins. I expect a cheesy potato dish. I am not sure of the exact cheese origin, cheddar perhaps? The flavor of the cheese used needed something, as strange as that sounds. There just wasn't any. And the potatoes used were overcooked, almost like they had been boiled, then baked. It was unappetizing, and went mostly uneaten by all at the table. Food: Very good.
Ambience: Good.
Service: Excellent.
Parking: Terrible. There was a very large parking lot, but at least 2/3 of it was reserved for validated parking. I had to park across the street, as there is an office building with off-limits parking next to the restaurant. Note to owners: Please give your validated parking staff a bit of a challenge: actually have them drive a little bit so those of us who wish to park close by and not pay for such a luxury can do so.
Location: 8100 East Orchard Road
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