I just put down a brilliant book by Ralph Steadman about one of my favourite authors, Hunter S. Thompson, called The Joke’s Over. If you’re a fan of gonzo journalism and are no stranger to random fear and loathing quotes (as I am…I mean…really…), this is a must have.
The book’s foreword written by Kurt Vonnegut Jr., the ‘modern day Mark Twain’ of Slaughterhouse Five fame, is classic. Getting back to food, Mr. Vonnegut has been known for his wit and clever quotes over the years, one of which I liked in particular:
Being American is to eat a lot of beef steak, and boy, we’ve got a lot more beef steak than any other country, and that’s why you ought to be glad you’re an American. And people have started looking at these big hunks of bloody meat on their plates, you know, and wondering what on earth they think they’re doing.
As an aside, and an interesting one at that, on the flight over I was reading a really interesting article entitled dead meat about dry aged steak and how and why it’s SO much better than regular steak. I have to admit at $50/lb and up, it better be worth it!
Well, on my latest trip into Calgary, I had my first visit to Saltlik Calgary (have been to Saltlik Vancouver many times before) and I have to say that the service was sizzling. I’m sorry to say that Saltlik did not have any dry aged steak that I could see on the menu (went with the classic rib steak), but I know one thing is for certain given the dead meat article…I will be heading to Sebastian & Co. West Vancouver when I get back!
Let me put it to you straight and you can decide for yourself if Saltlik Calgary has got their game on:
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I arrived later than the rest of my party due to a hold up at my hotel (tour bus nightmare decided to check conveniently before I did) and our server quickly noticed me, attended to me, and made sure I was brought up to speed quickly (including getting my appetizer out in time to have all of the main courses arrive at one)…classy
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Table ‘check-ins’ were done tastefully and not too often…wine re-fills, dessert menu, new napkins (for one of my colleagues whose had a french onion soup incident)
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Description of the menu items were done with the utmost class and from memory (nice to see that)
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The bill was brought promptly and with a smile
To me, Saltlik Calgary oozed class on this particular night. I have to admit, and they may hate me for it, that our steaks were not done to perfection (my steak was too medium - I wanted medium rare; and my two colleagues’ steaks were too rare - wanted medium). Anyway, I’m sure cooks all have off nights…but not getting the steak right at a steakhouse? Isn’t that kind of like going into a McDonald’s at being told there are no more fries?
As far as service goes…top marks. As far as steak goes, although good, I’ve had better. I’ll actually be going where raj went (Italian Kitchen Vancouver) for a 40-day dry-aged steak next week, and am looking forward to it!
Will I return to Saltlik? Sure…but I’m in no rush.
T&D Rating: 3.5 cross hatched steaks (out of 5)
For the best steak ever, try this place next time you are in Montreal!
http://www.queuedecheval.com/
So.. how did your trip to Italian Kitchen go for that 40 day aged steak? I still think that Shore Club holds the current title with Pinkys coming in a close second. Of course, this will change later this year when Ruth’s Chris gets underway in Vancouver.
I still think it is too bad that Ruth’s Chris only serves American Beef. Especially as they have locations in Calgary and Edmonton the heartland of the Canadian Beef industry. I won’t ever go back for that reason. Also their steaks were no better than several other resturants I have been to recently.