3/01/2011

FOOD REVIEW: EL GOUGE-O

Husband and I got an El Goucho gift card and finally were able to utilize it this week. After sticker shock at the a la cart menu, we bucked up -- telling ourselves that the food must be heaven and since we go out to eat about once every 4-6 weeks, then it was really a matter of money allocation. Yes, all this justification even WITH a gift card. Be forewarned.

Steaks ring up from $35, or at least one does. The rest are in the $60-70 ballpark. This is per dinner, as in 'per person'. Wait, there's more...

Soup and/or salad is running from $8-12 each and the sides, like loaded baked potatoes ($6) and scalloped potatoes ($12) tack on an extra dozen bucks to each plate. Don't think about saving coin with drinks or appetizers. The tasty overpriced Belvedere rang in at $12 and the fantastic Tenderloin Diablo, possible highlight of the entire meal, was a cool $17.

The thing about price is that it's relative. We can all save and splurge on what we deem a worthy meal, but the food, portion, presentation and atmosphere must all line up with angels singing to justify a dinner costing $100 each.

As I mentioned, the appetizer Tenderloin Diablo was fantastic and enough for 2. It would make a great dinner as well with it's bready accompaniment. The sauce alone that sloshes around the beef is nothing short of amazing and the waiter will bring you extra bread to mop it up. You could stop here.

The Roquefort Baseball Sirloin ($39 for 12oz) was tasty and blue-cheesy. But, and a big BUT, it was not earth shattering. In fact, it was quite similar to a dish found at a little place you might of heard of, The Olive Garden? Yes, I said it. The Olive Garden has a Gorgonzola Steak Pasta that is a hands down favorite and the Roquefort baseball sirloin offered an identical satisfaction. If it were laying on a bed of fettuccine, I might not know the difference.

Waiter recommended house favorites of Honey Roasted Corn and the Santa Fe Scalloped potatoes were very good and great items. I would order at least one, if not both in the future.

After dinner plates were removed, we were surprised by the house tradition of a nut, fruit and cheese platter - compliments of the house to "enjoy while dining". Nearly stuffed and with our desserts already ordered, this little treat was less of a benefit and more of a socially conscious test. We got exactly 5 sugared dates, a pile of crackers, a wedge of Roquefort cheese, a cluster of grapes, 2 apples, a pear and an orange all served on a bed of nuts (in shell). This is nuts. Pretty much a grocery trip in itself. We learned that regardless of if we touched the fruit, any of it, it would not be served again and would meet a tragic fate.

As we spoke to the waiter about the tradition and if anyone had actually been able to eat this thing, he replied that he could do nothing if we took them home with us, otherwise, the fruit would wind up in the garbage. With the exception of the orange as it was "sometimes used for staff fruit salad." I told him how bothered I was by the waste and that I would prefer to refuse this complimentary service -- after all, who can eat an entire fruit platter after a steak and potato dinner? The waiter advised we absolutely had the option to decline it in the future.

My anxiety kicked in as I was faced with doing the "wrong right thing." It was clear that the complimentary service was not intended to be added to our doggie bags, but how could I let fresh, untouched fruit sail right into the landfill? This was insane. Husband swooped in and did the dirty work for me, leaving the orange for the "staff lunches."

Just then, our dessert arrived and the waiter didn't bat an eyelash at the stark plate of nuts with an orange in the middle, strangely void of the other fruit. Husband's Banana Bread Pudding might be a hand's down favorite feature of the restaurant. With torched banana slices adorning the gooey and flavorful bread pudding which was likely made with something resembling cinnamon rolls (and the good kind), it was no match for my Chocolate Souffle.

The Souffle was wonderful, if not becoming too common in restaurants 'round the world. It is fresh baked as we were warned when we ordered it that it would take at least 15 minutes time. The presentation of the souffle was fun and bright with chocolate straws poking from the vanilla ice cream and sliced strawberries matching the red cloth which hosted the hot dish. The chocolate was decadently melted and a perfect consistency to melt the vanilla bean ice cream. Still, the unusual commonness of the bread pudding beat it in taste. Also accompanied by vanilla bean ice cream, something about the smooth custard paired with the crisp burnt sugared bananas and the warm cinnamon flavors won out. HIGHLY recommend.

After all is said and done, the restaurant lighting, attentive, friendly and knowledgeable waiter, made for an enjoyable experience, but sadly, the cost would not encourage a return. Though the dessert might make for an excellent after hours event.

Three of five stars.

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