As part of the process of lightening our load, Michael has placed a number of ad’s on Craig’s List to sell off items have been traveling with us.  These are in good condition and have value but we’ve decided they are too heavy or too much to continue to lug from place to place (for example, Panini maker, pasta maker, blender, juicer, fishing poles, extra luggage bags, etc..)  One person who responded to the ad, Amy, happened to be a server at Mike Dianna’s Grillroom and said it was unpretentious but had great food, so we decided to check it out.

Based on her comment about it being unpretentious, I misinterpreted that to mean a beachy place maybe with picnic tables so I was pleasantly surprised that it was a lovely, nicely decorated restaurant.  We were hoping to have Amy as our server, but it was a slow evening for the restaurant and she had left early.

The menu looked great.  Michael  ordered a salad that was absolutely fabulous.  Restaurants seem to be doing a much better job now making fabulous salads as opposed to just a few years ago.  I had a she crab chowder that was excellent. Everywhere we have eaten, here and in the Keys, has had different but consistently excellent chowder.  I couldn’t be more pleased as I love chowder, but I think I’m going to be very spoiled by the time we leave here.

 

 

 

 

 

Both the seafood and the steak entrees sounded delicious.  Our server spoke extensively about the quality and excellence of their steaks.  I had been planning on getting grilled tuna but was really swayed by his steak descriptions so when he said the tuna had sold out, I ordered the “measly” 6 ounce filet mignon.  Lots of their steaks were huge portions, from 12 ounces all the way up to 30 ounces!  Michael ordered the pasta special which had shrimp and clams.  His sauce was so good it make you want to lick the plate.

I can’t even begin to describe how good the steak was. I’ve eaten at a lot of steak houses – Capital Grille, Ruth’s Chris, Peter Luger’s, and Morton’s as examples and only Peter Luger’s compares with Mike Dianna’s steakhouse.  My filet didn’t look extraordinary (I think it was because it had a dry rub on it) so I wasn’t expecting the incredible burst of flavor that I experienced.  After I stopped moaning in pleasure, I gave Michael a bite and he agreed that the taste was exceptional.  I immediately regretted ordering the 6 oz. steak and wished that I had ordered the 8 oz. portion.

We passed on dessert but will definitely be back to eat here again.  I’m hoping they sell the rub they put on the steak, I’d love to buy some for home.  And I’m not planning on even looking at the fish entrees – No way, it will be steak again.  I’m crossing my fingers that it will live up to my memories of my first dinner.