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Steakhouse 55 restaurant is simply satisfying
The folks at Steakhouse 55 succeed by sticking to what they - and you - know.
By ELIZABETH EVANS
SPECIAL TO THE REGISTER
"I don't get steakhouses," says one food-loving friend of mine. "It's just meat on a plate." Where is the talent in that?, he implies with his shrug.
And while I agree in theory, I have to admit I like the comfort level that a good steakhouse provides. And truth be told, it's such a restaurant I prefer when I want to enjoy a celebratory meal with my oh-so-opinionated family. Nothing too French or complicated.
But here's the deal: what constitutes a good steakhouse? I ponder that when my family and I are seated in the recently renamed Steakhouse 55 inside the Disneyland Hotel. There has been a steakhouse here for as long as I can remember, and for years it was Granville's.
http://www.ocregister.com/newsimages....jpgSteakhousehttp://www.ocregister.com/newsimages...hef_165.jpgThe wine list is extensive, as they tend to be in steakhouses. And while there are many options priced under $100, this night we opt for a pricey red, Swanson, Alexis, Napa Valley ($102). It's a Meritage, or blend, that includes Cabernet Sauvignon, Syrah and Merlot varietals. It's a big, bold red that's soft on the tannins and goes nicely with the richness and simplicity of the well-marbled meat.
Yes, it is just meat on a plate, I think, as three generations of my family leave Steakhouse 55 happy and satisfied, but when it's done well, that's all you need.
Contact the writer: Fax: (714) 840-4188
The folks at Steakhouse 55 succeed by sticking to what they - and you - know.
By ELIZABETH EVANS
SPECIAL TO THE REGISTER
"I don't get steakhouses," says one food-loving friend of mine. "It's just meat on a plate." Where is the talent in that?, he implies with his shrug.
And while I agree in theory, I have to admit I like the comfort level that a good steakhouse provides. And truth be told, it's such a restaurant I prefer when I want to enjoy a celebratory meal with my oh-so-opinionated family. Nothing too French or complicated.
But here's the deal: what constitutes a good steakhouse? I ponder that when my family and I are seated in the recently renamed Steakhouse 55 inside the Disneyland Hotel. There has been a steakhouse here for as long as I can remember, and for years it was Granville's.
http://www.ocregister.com/newsimages....jpgSteakhousehttp://www.ocregister.com/newsimages...hef_165.jpgThe wine list is extensive, as they tend to be in steakhouses. And while there are many options priced under $100, this night we opt for a pricey red, Swanson, Alexis, Napa Valley ($102). It's a Meritage, or blend, that includes Cabernet Sauvignon, Syrah and Merlot varietals. It's a big, bold red that's soft on the tannins and goes nicely with the richness and simplicity of the well-marbled meat.
Yes, it is just meat on a plate, I think, as three generations of my family leave Steakhouse 55 happy and satisfied, but when it's done well, that's all you need.
Contact the writer: Fax: (714) 840-4188
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