There really is no great mystery about what we do. We have a great product and great people,'' Fertel says. Both are linchpins in her long-running success story. Hefty porterhouses amply serve two while filets are cut thicker than a New Orleans phone book. All are cooked in infernally hot broilers and get extra sizzle from a dab of butter added as the plate is whisked from kitchen to diner.
Side dishes arrive in glorious profusion, apt accompaniments to serious, grand-scale steaks.
Core items on the menu have been in place better than a decade. A taste of the new arrives via the appetizer and dessert sides of the menu, where seafood gumbo, seared ahi tuna and creme brulee have settled in nicely among the standards. The Golden Rule, delivered here with a gentle dose of Southern hospitality, serves as the operant philosophy. That, in turn, is extended to guests,'' Fertel says. We want guests to feel respected and cherished.