Comments on: Alfred’s Steakhouse: Reviews

By: Alan Fowler

Alan Fowler — Fri, 11 Apr 2008 03:10:51 +0000

Decades ago, I went to Alfred’s. I paid for the meal with cash and the waiter brought the change back on a tray. While I was talking to my date the waiter came back and picked up the tray with ALL of the change without a word. I usually leave 20% for a meal and more for the sommelier and although this was not much more than that, I felt this was exceedingly rude. I told the manager that I would not return–and I haven’t.

By: Mel Boss

Mel Boss — Tue, 08 Apr 2008 00:24:58 +0000

Here, from Alfred’s website is their explanation that solves the confusion over grass-fed and corn-fed (I’m a Chicagoboy and stand by the latter):
“Alfred’s Steakhouse exclusively uses aged (4 to 6 weeks) primal cuts of beef from specially selected, cornfed,
Midwest style cattle, USDA Choice Grade or Higher. All our steaks come from beef that has been raised
on grass and finished on grass and corn. All our steaks are hand cut. There are no rubs, salts or peppers
used, unless otherwise stated - we prefer to serve the steak in its natural state. In our broiler we use Mesquite
charcoal from Mexico -the Iron Wood of the West- for its high heat qualities to seal in the flavors and juices of
our aged steaks.”

By: heidi

heidi — Mon, 07 Apr 2008 02:57:29 +0000

During the episode Leslie gave highlights of Alfred’s mentioning they had grass-fed beef but during the restaurant’s own highlight, they said corn-fed. My internet search shows the home site says exclusively corn-fed. Is the grass-fed beef a new option or was this a mistake?