3/27/2023 0 Comments Rails steakhouse tripadvisorThe experience contrasts directly with my recent visit to the Jones Family Project in London which has complete knowledge and influence over its supply chain or Macellaio who focus on a particular breed of cow from northern Italy and then age the meat in their restaurants. There is massive risk in not having strict control (and knowledge about the steak you are serving your customers & bringing in guest steaks). This is the tragedy of Kyloe an otherwise exceptional restaurant let down by its supply chain. It’s just such a shame that Kyloe delivered everywhere except for the steak. Everything from the welcome, to the wine recommendations, to the introduction to the steaks, to the handling of our issues and even the little touches like knowing which steak and which sauce to present to each of us demonstrated excellent service. I have to reinforce how exceptional the service was. The wine (medium body Gouguenheim Valle Escondido Blue Melosa 2013) was excellent and even the free bread provided was great. The sides including beef dripping chips, macaroni and cheese were excellent. There was no character, no redeeming quality. However, my refreshed steak was only slightly warmer than the first time around. When the steak returned we noticed that two steaks had been completely refreshed while one had simply been reheated. The management refreshed our sides while we waited. She immediately picked up our plates and send them back to the kitchen. The waitress came over and was mortified. I asked the others if their steak was a bit cold and they all agreed. I eventually carved off a piece and tried it and I was struck by a sensation I have never had at a steakhouse before: a cold steak. I joyfully carved into the steak but immediately noticed how stringy the meat was. I went for a guest rib eye steak from Henderson farms while the other two went for the stock rib eyes. We decided to go for three rib eye steaks (300gm each). There was one twist in my Q&A which was that restaurant is not sure what breed of cow your steak will be coming from (they come from Scottish cows of the Limousin or Angus breeds). She carried an enormous board of steaks and what followed was one of the best overviews/introductions to a restaurant’s steaks that I have experienced. Our waitress came to our table to explain the different cuts of steak. “Such a delicate touch” ‘Steaksplanation’ The menu is just as flamboyant ranging from rib eyes to bizarre hybrid creations like Highland Wagyu (which is otherwise a Scottish cow with a Japanese accent). It’s lavishly decorated yet playfully references Dali, Warhol, Picasso and even James Bond through portraits of cartoon cows. It sits on prime real estate within a Hotel on the corner of Princes street and in the shadow of a castle. You couldn’t accuse Kyloe of being understated. I looked up to see Edinburgh castle, lit up against the dark sky, imposing itself over Kyloe an Edinburgh restaurant focusing exclusively on Scottish meats. It was late on a freezing November evening, my stomach rumbled and my breath rose like vapour into the night. Then, come up for air to dine al fresco in the outdoor Trackside or Vista Terrace with their outdoor bars.I was in Edinburgh for 24 hours and desperate to try steak in the land of the Angus and Highland cow. Descend to our basement and find the secret passage that takes you to our wine cellar, dry-aging steak room and you will be delightfully surprised when you find our speakeasy, Thirty 3, serving skillfully crafted cocktails and small plates. Stroll along the catwalk and explore Rafter's Lounge. Guests are invited to unwind in leather captain's chairs and couches that are arranged to inspire conversation in one of our three lounges. Our steaks are classically prepared and broiled at 1,200 degrees. The restaurant offers a wide selection of cuts, ranging from Porterhouse Steak for Two to Bone-In Ribeye. Rails Steakhouse features USDA Prime and CAB corn-fed beef, dry-aged 28-30 days to perfection for flavor and texture on premise in our dry aging room. Rails offers an engaging interior design and a lively environment, where great food and a broad selection of wine is complemented by approachable, attentive and knowledgeable service. Rails Steakhouse is designed to put diners at ease in a restaurant where the art of seasonal cooking and attention to detail are honored and celebrated. just $89 for two. Also receive a $25 Rails Steakhouse Gift Card at the end of your meal as our thank you.įebruary 20th and 21st, February 27th and 28th, March 6th and 7th, March 13th and 14th It’s hard to believe that three years has flown by as quickly as it has, but this month Rails Steakhouse is celebrating our 3rd Anniversary! To celebrate in Rails Steakhouse style we are presenting a steakhouse classic at an unforgettable price.Ī decadent three-course meal featuring a 30 day dry-aged porterhouse for two.
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