Let's Eat Critique

We had dinner at Let's Eat in the big city of Bluff Dale with my parents. This little place rocks! If you've never been, find time to get over there. But if you do, get there early. They open at 6pm Fri & Sat night. It only seats 30 or so people. We arrived about 5:45 to be first in line. Within 5 minutes, we were joined by another 15 people or so. By the time they opened the door, it was enough to fill all but 2-3 seats. Several more parties came in a little after 6:00 and had a long wait. Hopefully soon, he will have a larger place to seat more people. The kitchen is open and the chef will talk to you while he's preparing your meal. Curren Dodds used to be the chef at Rough Creek Lodge near Glen Rose before he broke out on his own.

Jen had a salad and I ordered the black bean soup for starters. The soup was good with a semi-rough texture and a little kick of spice. Jen and my folks ordered the New York strip with chipotle mashed potatoes and asparagus. You will be hard pressed to find a better steak anywhere; tender, juicy, and most flavorful. The chef cuts the steak right in front of you, and he is not stingy about cutting a large, beautifully marbled piece of succulent beef. If you like wine with your steak, it is "bring your own." I tried the tenderloin with swiss chard tart. The tenderloin was, of course, incredibly tender, and served with a silky smooth brown gravy. It was very good, but not with the same flavor of Jen's strip. The tart was very nice, with the dark greens, bacon, and a flaky crust. Following our steaks, we tried the deep fried PB&J with cinammon ice cream. I had never seen this on a menu and just had to try it. Boy am I glad I did. A slight crunch from the fry and then warm peanut butter and jelly oozing. What's funny is, is that is only a smucker's uncrustable. Tripp loved it and the chef thought it was reaaly neat and took his picture. He asked to put it on facebook, so you'll have to look and see if he put him on there (assuming you facebook)But served fried with the cinammon ice cream, made it a whole different animal. What this little place lacks in ambiance and style, the food more than makes up for it. I loved watching the lamb shank, quail, and sea bass over risotto leave the open kitchen. I was trying to think about what to order next time. Chef Dodds mentioned that he changes the menu every three months. I can't wait to see what he comes up with next. We give the food 8.5 out of 10 stars. Good bread and a better dessert menu, and this place will move to the "10" category.