Grinnell Steakhouse, Iowa Beef Steakhouse in Des Moines, Open Flame Grill in Gilbert and of course Rubes 2 locations.
Cook your own steak places
- Thread starter GOHOX69
- Start date
I raise my own cattle and have the locker butcher a few of them a year. It's better steak than any grocery store or restaurant.
For over 100 years until the early 2000s my family owned meat lockers. I grew up near one and helped until I was in college. The best steak I've ever eaten was at Rubes. Cost $45 but I could cut that damn thing with a butter knife.
Cooking steak isn't difficult. Seriously. I was mentioning it more for fun and camaraderie if friends visit. And oh, there's Kobe beef and then there's whatever else people are blabbing about.
I'm almost positive there was one on Blairs Ferry in CR in that building where the Field House was for several years.
More interesting and better topic: Brazilian Steakhouses
More interesting and better topic: Brazilian Steakhouses
None in Iowa i think to the Brazilian steakhouses. Maybe des Moines but i find that city to be a toilet.
North Country steakhouse I believe. Or something close to it. Pretty sure the owner put all the money up his nose. Or at least that’s what I heard.
SPG isn’t difficult to copy. I think the main concept is the social aspect of it. I’ve been to two, both more than 15 years ago. One was for a bachelor party and one was for a class reunion. The restaurant prepares your salad and side items for you and cooking your own steak gives you and your friends something to do together instead of just sitting at the table.
I don't know, OP skillfully interwove elements of sexism, classism and racism all in a few sentences. I think it's brilliant.
Peoria has one. Alexander's. I go a few times a year even when I've been living in SF or NYC. Usually a bunch of dudes, usually middle of winter. It's a good time. High quality meat. Stand around a hot grill that nobody had to prep, everything is there for you and convenient, cold beers served to you by usually pretty good-looking young females. It's a good time. I'm not sure I've ever been between April and November, though. Their website says they've been open now for 35 years. I bet Caterpillar keeps them open almost by itself, taking clients & partners there.
I love shabu shabu and Korean BBQ places where you cook/assemble your own stuff at the table. That's fun, interactive eating. Did a lot of that when I lived in NYC—again, great for winter.
I love shabu shabu and Korean BBQ places where you cook/assemble your own stuff at the table. That's fun, interactive eating. Did a lot of that when I lived in NYC—again, great for winter.
Not sure if it's in all the University of Iowa dorm cafeterias, but you can make your own waffle and they come out like this (below). When I took the sophomore team on a campus tour and practice visit a few years ago we ate at the Burge cafeteria and I made one. One of the kids said it was the "coolest thing he'd ever seen." I replied "next game, you're in the starting lineup."
Surprised I've never heard of Rubes before, I'm not a fan of the cook your own steak concept, but their beef looks great and it ships.
You're describing a "make your own waffle" station, which standard fare in every Hampton Inn, Courtyard and all other mid-range hotels.Not sure if it's in all the University of Iowa dorm cafeterias, but you can make your own waffle and they come out like this (below). When I took the sophomore team on a campus tour and practice visit a few years ago we ate at the Burge cafeteria and I made one. One of the kids said it was the "coolest thing he'd ever seen." I replied "next game, you're in the starting lineup."
What I'm describing is the griddle is your table. Here's a pic of Trad whipping up a tall stack at said Sugar Mill.
I realize this. Your post made me think of those dope ass waffles, is all. That looks kinda fun, once.You're describing a "make your own waffle" station, which standard fare in every Hampton Inn, Courtyard and all other mid-range hotels.
What I'm describing is the griddle is your table. Here's a pic of Trad whipping up a tall stack at said Sugar Mill.
Maybe the batter is good? The butter? The syrup? Toppings options? All of the above? I'm intrigued.
Really good pancakes fresh off the griddle are damn good. High quality mix, really good quality butter, quality maple syrup, some fresh berries. Good shit. Whatever your mix, add a little lemon zest into the batter just before ladling to the griddle. You're welcome.
We went there when I chaperoned a school trip about 15 years ago. IIRC, it was good, but not wait in line for an hour good.
