April 2005 - Bears #2
7.54 - 8, 7.8, 7.75, 7.75, 7.5, 7.5, 7, 7
On a rather dismal last day of April
(phew, we just got in this month!), DP8 showed up in full force
for a repeat performance at The Bears Steak House.
It was great to see the Adams after their absence last month and
there was a pre-restaurant check to make sure the Karnes had
money with them this time. We met at the Teators only briefly due
to our early dinner appointment to share some liquid
libations and light snacks (no one was going to ruin their
appetite tonight). Then off into the early evening to our much
anticipated final destination beef heaven. Although it
seemed Judy was more interested in Banana Cream Pie.
The Up Side
Where to begin, where to begin. The ride was enjoyable as always.
The Karnes caught up with the Adams while the Teators hooked up
for the ride with the Monteverds. We were seated at our
usual round table (our favorite shape if given the
choice), sitting in much the same order around it as we had last
year. John, a repeat waiter from last year (and the owners
son), was entertaining and attentive as expected. The first round
of drinks was a white zinfandel, pinot grigio, and red wine
(Beaujolais) for the rest of us. Whats this Deb
Teator moving into the red wine circle??? Welcome aboard.
Appetizers included a fresh mozzarella, tomato and roasted red
pepper dish drizzled with olive oil and spices, along with two
shrimp cocktails, all of which were passed around, shared by all
(even Ken), and enjoyed immensely. Some declined the cocktail
sauce when it was discovered it might be a bit hot for their
tastes for me, it was just right (not to mention, I could
breathe for the first time in weeks!). It seemed it had been a
long time since we had all been together, so conversation was
lively and animated the Monteverds shared their annual
vacation adventure in Myrtle Beach and, somehow mixed in with the
constant reminder of Banana Cream Pie, the conversation always
got back to the meat. Fortunately, Kriss saved the
day by discretely mentioning to the waiter (who would have had to
be deaf, dumb and blind not to have already figured it out
himself) that perhaps at least one piece of BCP (Banana Cream
Pie) should be reserved for Judy, lest we all pay the price.
The moment we had all been
waiting for arrived in seemingly no time at all and, I have to
say, you would have thought we hadnt eaten in days the way
that meat (Chateaubriand) was attacked (I had heard rumors that
some had eaten little that day, if anything, in preparation). The
meat was cooked to perfection (ends more well done for Kriss and
Chay, and the middle medium-rare to medium for the rest of us),
the baked potatoes scrumptious (and huge!), and the carrots,
although probably the one meal item lacking in quantity, were a
nice color complement to the gigantic platter of food placed in
the middle of our table. Ken and Deb K agreed that the next
time we made roast tenderloin at home, we would have to somehow
work into one of the preparation phases rolling the meat in fresh
ground pepper, because it was definitely a delectable addition.
Even the normally non-beef eaters enjoyed this particular cut of
meat, which I might add, was served with steak knives that were
totally unnecessary it could easily be managed with a fork
alone. The wine flowed and, as an extra added bonus, our waiter
indicated that whoever had called and made the reservation
(Kriss), had made quite a good impression on his mother.
Kriss was extraordinarily pleased, as were we all, since John had
previously regaled us with a story or two about patrons or
prospective patrons who had gotten on moms bad
side with their, shall we say, bad manners.
There were doggy bags
for all, each couple going home with at least another 4-5 slices
of meat to take home for the next day.
An exceptional meal was topped off
with an assortment of desserts homemade by mom, each
one sounding better than the one before as described by
John. Judy stuck with the BCP, while others went with the
chocolate turtle cake, carrot cake, and chocolate cream pie. As
an added bonus, John brought out a piece of tiramisu and
cheesecake to sample. I sampled everything and there truly
arent words to describe any of these heavenly concoctions,
save perhaps perfect. Chay had his usual Zambuca on
the rocks and Tim joined him in an alternate to dessert with a
Frangelica.
The Down Side
I think if you were to ask any individual member of DP8 their
favorite time to eat dinner, you might very well receive eight
different answers. I say with a great deal of confidence
that 5:30 would probably not be anyones choice, especially
on a Saturday night with a 50 minute drive. The Adams might enjoy
the alternate 8:30 (or is it 8:00?) sitting, but for some of us,
its getting closer to bed time than dinner time... Also,
not our favorite restaurant in terms of ambiance and atmosphere,
but you know what who cares? This night is all about
the food and the service, both of which were exceptional.
In addition, I think this is by
far the most expensive dining experience for us. I heard no
complaints though, as we drove home through the damp foggy night,
only whisperings of when we come next time...