I was speaking with a new customer the other day. We were testing out a new steak for our upcoming Steak Monday, and also testing out a burger, and she mentioned that she wanted me to post up on the webpages, that Steak Monday was a recurring special. We normally post on Facebook, but know that we don’t reach everyone there, and we need to keep our specials up to date on the webpage. So.. to my loyal blog readers, I am announcing that we are doing Steak Monday’s. We will probably post it as a recurring special, but will probably post the individual cuts here as well a coupe, of days prior. So what it Steak Monday you ask? Well, my wife is actually a steak and potatoes person, and I normally cook a steak for her once a week. We have tried all sorts of cuts, and are trying to mix it up a bit at the restaurant, and heard loud and clear that people wanted more protein from us. Our newest chef is a great cook, and jumped at the opportunity to have steak night, and promptly served us some killer steak. Our first night was a tenderloin with a cream sherry sauce, which we followed up with a grilled Flatiron steak, which is personally my favorite cut. I made our bartender a ribeye the other day, which is basted in butter and herbs and garlic, yummy the way it’s supposed to be. Wait a minute, for those who know me, I prattle on talking about food, and missed the point. Steak Monday, a new recurring day for you beef lovers. We also have new chicken pastas dishes, in case beef isn’t your thing, and we can always do a vegetarian option. Come check us out on Mondays, and say a ‘Hi’ to Dan in the kitchen. He’s the brains behind the dishes and their sides. The glazed carrots and the sweet potato mash are as much of a hit as the main dishes. See you on Monday!