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2013-08-23
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Mr. K and I have always wanted to try the Grand Hyatt Steakhouse. Our 7th anniversary was the perfect occassion to give it a go! Our table was perfect for an anniversary dinner. Situated in a room near the kitchen, each table was made up of two leather couches facing each other, enclosed from other guests dining next to you. As soon as we sat down, we knew were going to enjoy this meal. Our waitress Joyce brought us some Garlic Bread to begin with. No matter how hard I tried to resist them to sa
Our table was perfect for an anniversary dinner. Situated in a room near the kitchen, each table was made up of two leather couches facing each other, enclosed from other guests dining next to you. As soon as we sat down, we knew were going to enjoy this meal. Our waitress Joyce brought us some Garlic Bread to begin with. No matter how hard I tried to resist them to save my appetite for the food, I couldn't. They were buttered with the garlic mixture on both sides and toasted until crispy...yum!
Starters
Of course, I had already checked out OpenRice reviews before coming. Everyone raves about their crab cakes and scallops. As seafood fans, we didn't hesistate one bit before ordering these. The Seared Maryland Crab Cakes were fresh and full of crab meat. Cooked to perfection, they weren't dry like other crab cakes I've tried before. The Pan Fried Diver Scallops were even better. I'm a bigger fan of scallops than of crabs and these were no exception. The scallop itself was left slightly undercook so that the insides were still juicy and tender then topped with a bit of tomato salsa and bacon bits. I devoured these two dishes with a glass of Chardonnay Cote Sud Domaine Serene. Even without the steak, my life at that moment was complete. Mains & Sides
Our Day Aged Prime Rib Eye arrived on a table like a celebrity approaching the stage. It was so dramatic I wanted to applaud...it was served on a chunky wooden board, cooked to the requested medium rare and accompanied with three sauces: Béarnaise, Green Peppercorn and Brandy and Mushroom Ragout. Joyce offered us a selection of mustards to go with it. To be honest, I didn't feel the need for any sauces or mustards. The steak was already good by itself, especially the flavour of the charcoal grill on the outside layer of the steak.As sides, we ordered their Aged White Cheddar Macaroni. The macaroni was al dente, a great plus. I hate overcooked pasta...even in Mac & Cheese! I thought this would've tasted great on its own as a course, but as a side, it was too overpowering for me. I much preffered the Truffle Fries with Parmesan, which wasn't on their permanent menu. I hope that they move this onto their menu as it was spectacular. The fries were the right thickeness and crispiness, even after we were done with the steak. The hint of truffle was not too strong, but perfect accompanied with the grated parmesan. I would happily go back JUST for these fries!
Dessert
Even though we were stuffed by the end of the steak, we refused to leave without properly ending our meal. We went for the Chocolate Mud Pie, which was served with home-made vanilla ice cream and raspberries. The cake itself was dense and chocolatey. The raspberries gave it a tanginess so that it wasn't too heavy, and the vanilla ice cream prevented it from tasting dry. We weren't able to finish the mud pie but our attentive waitress, Joyce, spotted the bottom layer of the cake and told us that we were missing out on the best part of the dessert. We gobbled that down too and she was definitely right. The thin, crispy, wafer layer on the bottom of the mud pie was the perfect ending to the night.The Grand Hyatt Steakhouse exceeded all our expectations and I have already made a reservation for next month. I'd like to give a special mention to Joyce for her graceful service. This is a rare place that manages to get all the basics right and doesn't bring anything over the top - good food served perfectly in a comfortable environment.
张贴
