Rare Steakhouse’s #restaurantweek was not ‘well done’

Rare Steakhouse

Rare Steakhouse

I love steakhouses, and expect them to serve up tasty dishes, big servings, classic options and above all, be able to cook a perfect medium rare steak. Rare Steakhouse is right on the Capitol Square and opened just a couple weeks before Madison Magazine’s summer Restaurant Week. Unfortunately, I don’t think those three weeks gave Rare enough time to perfect the art of cooking a medium rare steak.

Rare smokey popcorn

Rare smokey popcorn

Rare smoked salmon nachos

Rare smoked salmon nachos

Their appetizers for the Restaurant Week menu were definitely not classic steakhouse appetizers.We chose the smokey popcorn and the smoked salmon nachos. We decided not to get the oyster shooter (served bloody Mary style). The smokey popcorn was supposed to have smoked paprika on it, but it tasted like slightly salted buttered popcorn. It was good, but not what the menu promised. The smoked salmon nachos was a confusing dish. It had wontons, smoked salmon, confit tomatoes and wasabi cream sauce. The salmon was mushy and the wasabi cream sauce didn’t have any wasabi kick. The individual components of the dish were really not great separately, but when I finally got a bite of all four components together it was pretty good. The bad news is that there wasn’t enough salmon or tomatoes to get some in each bite.

Rare sirloin (I was so excited to try the steak at this new steakhouse, this was all that was left when I remembered to take a picture)

Rare sirloin (I was so excited to try the steak at this new steakhouse, this was all that was left when I remembered to take a picture)

For entrees there really is only one choice at a steakhouse – the top sirloin. During restaurant week they also offered gnocchi and beef sliders. My mom and I would have tried the gnocchi if it had said they were homemade on the menu, but we didn’t find that out until after we had ordered, so we both got the top sirloin with potatoes, asparagus and a demi sauce. We both ordered our steak medium rare and mine came out unevenly cooked. Part of it was medium and the other part was medium well…neither half of the steak was anywhere near medium rare. The steak had an interesting rub on it that had a little bit of a citrus flavor. I didn’t love it or hate it. I did hate that my steak was so tough I felt like I was chewing beef jerky. My mom’s steak was also unevenly cooked, but it was closer to medium rare than mine. The potatoes were tender and salted well, and the asparagus was al dente with a savory, not overwhelming sauce.

Rare chocolate cake

Rare chocolate cake

Rare creme brulee

Rare creme brulee

For dessert we got to choose between creme brulee, profiteroles and chocolate cake. I got the chocolate cake, which was super tiny. It was moist and not too sweet, but nothing better than a typical chocolate cake. My mom got the creme brulee, which ended up being the highlight of the meal. The flavor of the day was hibiscus with vanilla bean. The creme brulee custard was a vibrant purple color, and it had a great flavor that was sweet but also slightly tangy. It was the most uniquely flavored creme brulee I’ve ever had.

Rare dining room

Rare dining room

Rare bar

Rare bar

The one thing that Rare did really well was their atmosphere. The restaurant is broken into a couple different dining rooms – a bar area, an area with big leather booths and the library. The bar area features dark wood, shiny chandeliers and black tin ceilings. The library is an elegantly lit room with big comfy chairs. The one annoying thing about the atmosphere was the service. The servers are extremely attentive, almost to a detriment, and they make what seems like too much of an effort to have in-depth conversations with you.

FOOD NOTES: I thought the quality of the appetizers at Rare could have been better, and I was also extremely disappointed about their ability to correctly cook a medium rare steak. The most important part of being a steakhouse is to be able to correctly cook a steak to order…and Rare failed twice during my Restaurant Week visit. The sides were typical, and the chocolate cake was standard. The best part of the meal was the unexpected flavor and quality of the hibiscus creme brulee. Based on the high prices on their regular menu, I won’t be going back for a while. Hopefully their kitchen will learn how to properly cook a steak, and even if they do I’m not sure the meal and experience would be worth the money.

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One Response

  1. […] despite its name. Since we were in a chophouse I opted for the New York strip steak. Unlike my previous steakhouse experience that week, the people running Capitol Chophouse’s kitchen definitely knew how to cook a medium rare […]

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