As a European guy traveling to the US for the first time in my life, Longhorn Steak House blew me out of the water. The steaks are always perfect. I ended up going 5+ times and no matter what, it was always 10/10.
Hahahahaha you went 5 times!? That’s so funny to me. As a working class American longhorn is my go to steak house if I do go out because I’ve had the same result as you pretty much. It’s pretty affordable and a good product. The bread is fire too!
As a longhorn employee, here is my recommendation. If you get any steaks that are cooked on the fire grill, order them with Prairie dust instead of the fire grill seasoning. It’s the same seasoning they use on their sirloins and in my opinion, the steak comes out much better, as far as salt level and overall seasoning goes and it’s amazing.
@brandonriedl3671 Try a different Longhorn, unfortunately some are not as good as others. One near me is just okay, and another is great. Not sure why the difference.
As a former employee trainer of Longhorn I can atest to their cleanliness. I spent a few years climbing up their ranks as a line cook and they wouldn't let me near the grill until I passed an evaluation (written then practical) so they take their stuff very seriously. Eventually I went on to train teams at a handful of their locations before moving on. Excellent company imo.
I agree with @ibrahimtorres408 . They have a concept called " guest ready". They believe the kitchen should be clean enough for a guest to walk in at any time and see it, and they keep them that way every longhorn I've ever worked in.
@@namvet1968 I couldn't say, I stopped working for them about 10 years ago so I'm definitely out of the loop. At least at the time they had a 10oz skirt steak special that was really popular. We couldn't keep the things stocked that's how fast they 86'd.
@iLightSoundGeometry it honestly depends on the store management, like how seriously the district and regional managers Crack down on these things. Personally, we had them breathing down our necks most of the time so everything had to be perfect.
Three years ago I took my girlfriend to the Texas Longhorn in Pasadena, Texas. About halfway through our meal our server told us an anonymous person pad for our meals. We looked around wondering who gifted us a nice meal. Whoever it was that was a nice gesture. My girlfriend and I wondered who it could have been. Even though she was from out of town she wondered if someone she knew gifted us. But that didn’t make sense given she lives 2 1/2 hours away. I’ve gifted people meals. A young mother was struggling with her three kids in a breakfast restarant so I secretly paid for her family’s meals. I know how difficult it is for single moms to be able to go eat out. I’ve always paid it forward. It’s cool to see smiles on people’s faces.
I think it's garbage, at least ours is. Never impressed by the texture, taste, and temperature of our steaks. I've stopped going there because it's so bad
Guga just saved me a couple hundred dollars. For about a year I’ve been thinking of going to a Ruth’s Cris about an hour away. Here in Canada, that steak he ordered is $132 Canadian. I’ll buy a wagyu steak and cook it at home instead and it’ll be much cheaper.
Good call. And imo wagyu isn't worth it either if you've tried it before, I mean it's definitely very good and unique, but if you can get multiple prime (or better, dry aged prime) steaks for the cost of a wagyu steak, that's what I'm choosing every time
Ignore Bob if you never had Wagyu before. A pan fried Wagyu steak on low temp and only salted is the best. Sear afterwards. The flavour of the meat is something else
Ruth chris so soooooo meh.. I they could give me a 75% off coupon and I'd still find it over priced. God help you if you want to order wine with your food.
Guga, my man. As a restaurant manager myself and as steak lover at first i wouldn't expect a good experience when the first thing i receive is a stained greasy menu. Love your videos, learned a lot from you. Keep the good work ❤
Guga definitely has the money at this point in his career to open one. I think it’d be pretty great, especially if the menu features a few of his most successful dry-age experiments, compound butters, and side dishes. It’d be interesting to see how they set up the grill station in the kitchen, because people eating at his restaurant are going to expect their steaks cooked the way Guga does it with the constantly rotating charcoal grill.
Hey Guga, I work at a steakhouse myself in a city where a longhorn just opened up, we lost our best cooks to it. They’re still my friends and as such I’ve been told about some practices. The steak you ordered, the outlaw ribeye, was cooked on the charcoal grill. Any steak with a bone in it as well as the New York is cooked there; other boneless steaks I.e. 12 oz. Ribeye, sirloins and filet mignon are cooked on the flat top where they’re basted with butter.
They call the grill those bone in steaks are cooked on the "Char grill" but it is actually a gas flame range with grill grates above it. No charcoal involved. I worked at Longhorn for a few years.
Out of curiosity, can you confirm the flat top steaks are blasted with real butter, or margarine? I ask, as I worked at a Sizzler back in college, and all the steaks were coated in margarine+seasonings.
@@marcuschristensen1883 we finished it off with this lightly citrusy oil stuff. It may have had butter but it wasn't something we made in store so I'm not really sure what was in it.
I live on Long Island in New York and unfortunately there's only one Longhorn restaurant here and it's far from my home. Every time I visit Florida I make it my business to eat at Longhorn Steakhouse. I absolutely love it! Great atmosphere, great cocktails, reasonable prices, and best of all GREAT STEAKS!
I'm currently a Longhorn employee and this is very nice to hear! (I also wonder why we put A1 at the table but the people demand it I guess) I was curious what you'd think of us, glad it was a pleasant experience!
@@TheRedKnight101 Yep it does cover up a multitude of sins. I didn't know you could just avoid the sins in the first place until I started getting more into cooking as an adult.
Guga, you are so positive, humble, courteous to your guests. And it’s the secret of your happiness. May Allah bless you every happiness in your life and hereafter. I’m from Riyadh, Saudi Arabia 🇸🇦
They were perfect when I was a broke college student. It was affordable for a steak house and occasionally when you and your friends are just craving red meat, it was always solid for the price. I will say as we got jobs and learned about higher end steakhouses though, we haven't gone back in like over a decade now.
I have a LongHorn across the street from my house. As you can imagine, I eat there fairly frequently. They make a good steak and their sides are always good as well. Having said that, the ones I make at home are always much better thanks to YOU GUGA!! You have elevated my steak game big time in the years of watching your videos! I have been to Ruth Chris several times, which was definitely disappointing.
I've been to Ruth Chris once and it was decent. But why are they charging that much money for "decent"? I expected much better, I have had better meals at much cheaper restaurants. Of course since finding Guga I never go to steak restaurants anymore, I sous vide everything
@@bobdondasame for me. Once at Ruth’s Chris on a business trip. It was OK. Twice for Shula’s. Also OK. But both charge premium prices, similar to Capital Grill, Fleming’s, The Palm, Morton’s, Smith & Wollensky - and all of those are better. So are dozens of high-end independents that I have been to. I’d try Longhorn, as it sounds like a deal, but I rarely go to steakhouses now that I don’t travel on business (and expense account) any longer. I just usually buy prime (or American Wagyu) meat and grill it at home. It’s better, cheaper, and so is the beer and wine. I also don’t need the bread and calorie-packed sides from these places, though I know they are yummy.
Ruth's Chris is an absolute mystery as to why it still exists. We ordered a side of broccoli and got an entire head that was basically raw. And the steak was tough & hardly seasoned. Never going back as well.
I went to the Ruth's Chris in Boca Raton a few years ago, and the steak had no sear at all. It was basically a cafeteria steak served in an expensive, elegant restaurant with good service. A few days later we went to Abe & Louie's, a local steakhouse, and they actually know how to cook a steak.
The restuarants is real hit or miss, there used to be a really ruth chris that I liked to go to on my birthday, but they moved and then the quality went down super hard for some reason (different management? Corporate bullshit? IDK.)
Ruths Chris took a huge dive in quality when it was acquired by Darden brands. They changed everything, even down to the flatware and dinnerware. They seem to have taken their Olive Garden strategy and applied it to the Ruth's Chris franchise. Before the acquisition, it was very good. Afterwards, it felt like ordering a steak at an Olive Garden with white tablecloths. Interestingly enough, Longhorn Steakhouse is also owned by Darden.
I was going to say that about 10 or so years ago I went to a Ruth Chris in Washington DC and it was phenomenal. Sad to hear it was acquired by a big corp. They ruin everythng.
Ahhh now it makes sense. Haven’t been in a while but always LOVED it in the past. Was shocked how much he hated it but I guess it’s not the same anymore.
My “local” Longhorn Steakhouse is approximately 10 miles from my home. Been going there since they opened just after the pandemic. I actually go there way too much, but it’s always so darn good! My steaks are always cooked the perfect medium rare. I also get what used to be called their firecracker shrimp, but as shown in this video, they’ve changed the name of that appetizer. The place is always very clean and the service always excellent! So glad that Guga liked it! I was a bit worried that he’d give my favorite steakhouse a bad review, but, whew! Again, Guga, so glad you liked it! Now waiting on Guga to hopefully do a review on my other favorite steakhouse, Fleming’s.
@@billredford8746 Funny, the Longhorn and Flemings here in Rancho Cucamonga, CA are MAYBE 1/4 to 1/2 mile apart at most. Haven’t been to Flemings in a while since the Longhorn is so good and WAY less expensive. With that being said, Flemings has bigger steaks, but value for the price, Longhorn wins out for regular steak meals out.
Hey Guga, nice to see we're both in the Kendall area! So I ordered my filet at that Longhorn location Pittsburg rare about a month ago, as I typically order my filets in traditional "true" steakhouses. My wife said I was wasting my time (and our money); she had zero faith in Longhorn preparing my filet that way. Well, can you believe it? It was actually seared to perfection. I was blown away. I thought they would come "close" to it, or even over-cooked; but no, it was actually cooked on point - greatly charred and rare inside. I had also visited a Longhorn in Port St. Lucie some years ago, and (again), they made my Pittsburg rare filet on point. Who knew you could actually get this done to perfection at Longhorn?? You can't beat it for the price, when compared to high-end steakhouses charging almost twice as much. Even Bern's Steakhouse in Tampa came "close", but not like at Longhorn. Go figure!!
I don't understand the 'I'm still hungry' after the appetiser. Like, that's the point? If you're filled up by the starter then the main course is less pleasurable.
There is a difference between hunger and still having room. You don't want to eat a steak hungry, you want to have some food in you. You don't want to be full for sure, but if you are hungry, it just means you will obliterate that steak and not really enjoy it.
Playing devils advocate, an appetizer is intended to share with the table. So what, between 2-4 people each person would get like maybe 1 shrimp? Maybe 2? For the price, not worth it.
MASSIVE CRED for this review. I ate at Ruth’s Chris Steakhouse one time, about 25 years ago. It was overpriced and not good then, and I see nothing has changed.
Also Guga if you have one near you i recommend trying Gyu Kaku , it's a Japanese BBQ Chain that serves wagyu amongst other things , you'll definitely leave full and not break the bank. I recommend reviewing them on your next steak episode if possible.
I dreamed of Ruth's Chris in my 20s when I was a broke kid. When I was finally able to afford it, I was so disappointed I will never say anything positive about them ever! Glad this reinforced my opinion.
Carrabba's is an Italian joint. I wouldn't call it a steak house. They have one within 50 miles of where I live and been there once. The steak was just OK. I wouldn't call it great though. The Italian food though was good.
There are two in my city. One has been good every time for the few dozen times I've been there. At the other I got a significantly overcooked steak the two times I went, and I never went back.
I had my worst experience the first time I went to one, but the food was so good we still went back. Waiter was so bad he didn't bring out the food for one of the people we were with for 25 minutes after everyone else. He got fired once we told the manager, and they've been solid every other time. Just wish they'd go back to actually putting salt on their steaks before cooking again.
Here is your learning moment Guga. The BBQ shrimp is a New Orleans recipe. It is a sauce of butter, garlic and Worcestershire. Yes it is a misnomer because it tastes nothing like BBQ or BBQ sauce but that is what they call it. People like to sop up the sauce with garlic bread. Don't worry Gordon Ramsey made the same mistake when he was at a restaurant in New Orleans.
Ok Guga. Next stop.. Fogo de Chao and Texas de Brazil for a Brazilian steakhouse SHOWDOWN!! I’ve had Fogo in Irvine, CA and was FANNNNNTASSSTIC. Haven’t tried Texas de Brazil but heard it was good and these should be right up your alley.
I've been to six or seven Fogo locations and the quality has been all over the board, from solid 8/10 food and 10/10 service on the high end, to 3/10 food and no service whatsoever on the low end. Doesn't even feel like a cohesive chain, just a bunch of unrelated restaurants.
Whenever I'm out of town and hungry. I go to Longhorns. Is it the best, no. But the service is usually A+. Best steaks I eat are made at home. I learned how to sous vide from guga. Best method, imo, to cook steak
@@HIIMPIEZ In Mexico, a limon (lemon) is a small green citrus fruit. A lima (lime) is a small yellow citrus fruit. In English speaking countries, it is the opposite. Other terms you might have heard are limon limon, limon amarillo, or limon gringo for small yellow citrus fruits.
7:22 That barbecue shrimp is more of a Cajun recipe, cooked in lots of butter, spices, lemon and garlic. Not actually cooked on a barbecue grill but rather in an oven or on the stovetop.
I highly recommend Galagers steakhouse! It is a New York style restraunt with the best rib eye!!! Also it has a HUGE dry aging room that you can see through.
4:20 guga as a former employee of Longhorn, we of course would offer it for hospitality but trust me when I say anyone who truly wanted it, did not know steaks and often ordered theirs well done.
@@HelloWorld-uw5wjNothing wrong with that. Most of the gate keepers probably don't know how to cook a steak properly anyway. Ive made immaculate steaks medium rare/ medium at home and I will still put on a little Worcestershire or steak sauce. Don't give a damn if someone thinks it is wrong. The acidity helps balance the richness.
I've always found that the "high end" restaurants are overpriced slop. look for a popular non franchise steakhouse, they're always great. They don't rely on flooding the market with lots of locations or the "brand recognition" like the fancy places.
A lot of high end restaurants are owned by like the same 3 corporate entities. In Canada it's like 2 and their restaurants are just different versions of themselves. That high end corporate business lunch menu.
@@MarcIverson In my home town there was a steak house that's been in business as long as I can remember. At least 40 years. It's quite awful, but it's often packed full of old people that will give them money for cafeteria style crap.
I worked at Ruth’s Chris in Austin. We made the sides asap and kept them warm. So they were made at the same time the steaks were ordered. I have been used to coordinate all plates being cooked so they are done at the same time. They prohibited us from talking about our pay rate and was told it was a fireable offense.
The only place I have ever went and had a decent steak was at a local place called RiverFront in Kingsport, TN. I've never ate at a longhorn, so now its on the bucket list.
I knew longhorn would do well by ya, probably the only chain I still trust. Had one of the best porterhouses of my life back in Texas after training and they haven’t disappointed once.
I can explain the barbecue shrimp. Ruth’s Chris is a New Orleans original. In new Orelans there’s a popular dish called barbecue shrimp. It is not bbq’d and there’s no bbq sauce. New Orleans style BBQ is sautéed in a pan with beer, butter, creole or Cajun seasonings, herbs and worstershire sauce I’ve heard the story as to why they call it bbq, but I do t remember. You can easily good this way
@iluomobravo right! There are way too many hole in wall places to eat soul food, cajun, creole, seafood, Italian, French food to eat over a steak house.
The Ruth Chris is Baton Rouge is still one of the only locally owned Ruth Chris in the country. It is top tier compared to any other Ruth Chris I’ve been to!
Hi Guga! Enjoying the series so far. As an European(Norway) I'm wondering why all their butter is so white?? Is it real butter? Definitely gonna watch this whole series. 🙂 PS! As a side note, if I order a steak medium rare and I get it cooked medium - I just send it back and give them another try. There is no excuse for a steak house to not know how to cook a steak!
The longhorn steakhouse is amazing. outlaw rib eye with Parmasean crust. Side of French Onion Soup. Appetizer of steakhouse Chicken wings. Is the best way to spend disposable income.
I feel so vindicated after watching this. The first and only time I went to the Ruth Chris in St. Pete FL, my steak was just like this. Had a bitter burnt flavor, was overcooked, and took way too long to chew, didn't seem like a prime cut to me, oh and I burnt my fingers too lol. It drives me mad when I hear people claiming they're so good. Massive waste of money going there. I'd recommend Bascoms Chop House over them any day.
They differ massively on their locations and went way downhill after Covid. I used to go for their happy hour burger or steak sandwich and man it dropped off hard at the location I went to. Also, the waiter always told people to order one degree lower of a steak then you'd normally get because the hot plates. Funny enough though they got bought out by Darden Restaurants, the same people that own Longhorn Steakhouse in 2023
Local restaurant used to serve filet mignon on a sizzling hot cast iron griddle. Needless to say, it came out overcooked every single time. A 110 degree plate keeps your food warm. A 500 degree plate makes pizza.
Service isn't as important as the food in these types of reviews. That varies wildly between locations, between people, and for all you know a server who is usually great is having an off day.
I’m from Fort Wayne, IN, we have both Longhorn and Ruth’s Chris. Every time I go to Longhorn I get the outlaw. Every time it has been cooked the way I ordered it and I have enjoyed it. My go to is the Mac n Cheese also, it has always been wonderful. I have been to Ruth’s Chris multiple times with multiple experiences. First time was amazing, but was no better than Longhorn, but was three times the price. Second and third time my steak was over cooked. Fourth time I ordered medium rare, and it was the most raw steak ever….That was a few years ago, we won’t go back, not when Longhorn outperforms them every-time for a lot less money.
I would assume it's expensive , not saying Guga don't have the money because he clearly does but keeping quality control is going to be the biggest headache for him if he makes it a chain. I could see him doing something locally at 1st to get the ball rolling.
Derek and Catherine had a completely different experience at the Woodland Hills, California Ruths. "We Tried a $71 Steak at Ruth's Chris Steak House... and Here's What Happened" Maybe travel there and try what they tried? Other nearby steakhouses are: Larsen's Steakhouse, Morton's The Steakhouse, and Fleming's Prime Steakhouse. You could spend the week...
Once we learned how to properly cook steaks at home we slowly started to realize that just about every place under seasons the steak and does not baste in butter. Butter basting is a must for us. We no longer get steaks out because we always say we can make better at home. I am also a firm believer that if you need any kind of sauce on a steak then you have not had good steak.
That is true but personally I love A1 and it makes even a bad steak taste great. Sure, on the rare occasions I get a great piece of meat cooked and seasoned well, I skip it but why suffer through or waste a bad steak if I could make it great with a little A1 and enjoy myself?
Facts , if i don't go to Longhorn or Texas roadhouse i much rather eat steak at home. Ive had a few fancier places like Gyu kaku and some local spots that served good steak but i only go to these places on special occasions.
Sauce is never NEEDED. You dont need marinara sauce for cheese sticks but its good. You dont need bbq or ranch or honey mustard for nuggets and fries but its good. You dont need to put brown sugar on bacon but its good…Its never needed but sauce dippers and gna dip regardless of how amazing the food is without. My sister is a Queen on the grill and she makes perfect steaks. The kind where you make noise w every bite. I still put a dab of A1 bc I love sauce lol
Same here, Ruth Chris was very disappointing; "especially for the price." And I found that some of the mid range Steakhouses are better than the more "Exclusive" Steakhouses. Great video.
It's funny how I ordered the exact same menu as you did while in Houston. Longhorn Steakhouse. The Appetizer shrimp was indeed good. I saw the shrimp in your video and the flavors just came back to me. Now I want one!!! Then the rib eye. Fantastic. The only difference in our orders is the side dish. I went with the mixed vegetables to balance out my meat consumption though I was tempted to get he mashed potatoes. hahaha!
The best steak I've had from a restaurant in a long time was at Carrabba's. The Ribeye was so flavorful that I ended up not even eating the delicious Marsala sauce that I got on the side. If Longhorn is a 7.2 (totally fair score) I would give Carrabba's an 8.0.
You missed the entire point of that item if you didn't enjoy the Marsala Sauce with the steak.... holy wow they are one of one when it comes to that dish!
Went to my local Longhorn not long after they opened. From the entry door to the table, there was a strong sewer odor. Waiter brought water and gave us time to look at the menu. Before he came for our order, we just could not stand the odor and left. Later, a young new hire where I worked, said he worked at that Longhorn and there was a sewer drain backed up in the kitchen for a few days. They should have had it repaired even if they had to temporarily close. Went back about a year later and was seated right away. They were not crowded/busy. After a full 15 minutes and nobody came to our table, we left and went to Carrabba's. BEST decision we ever made. Carrabba's steaks are always cooked perfectly. The filet melts I your mouth like Buddha!! I'm in SouthEast Texas.
I am 100% with you on Ruth's Chris Steakhouse. I went there once, never went back. I can forgive an "off" experience and give a second chance to a restaurant, but not with my experience there. There were five of us. None of the steaks were cooked to the right temperature. They were all grey and lacked seasoning. They all appeared to have been cooked from frozen. And they were so small? The sides were mediocre. And the check was insanely ridiculous. I think people who don't know go there because they think that is what good food is, just because they pay more for it. I can produce a superior steak purchased over the counter at a local grocery store on a random charcoal grill at any public park and spend a quarter of the money. I've done it repeatedly. Let the sheeple have Ruth's Chris.
@@cbirdman I disagree. Restaurants like this have strict quality and production standards. And at that price point, they should be enforced rigorously. You should get the same quality at every Ruth's Chris with very little deviation. I don't think it is the chef. I think it is perspective.
@@thomabb I disagree as well. I’ve eaten at many highly rated steak houses across the country. My perspective is just fine and I know a good steak. Just like you can get bad food at a fast food restaurant then get a completely different experience at another location of the same franchise. While Fast food is lower quality, they are also very strict with their standards. It is the employees that make a huge difference. That goes for any business.
That's true of any chain. Depends on who is doing the cooking. Many years ago if I wanted a steak, I'd call the Fridays to see who was cooking that night. If it was Rock, I went there. If he was off, don't go near the place. That guy was a magician with a steak. Then he went to this little hole in the wall downtown so I went there. Unfortunately he was only there for about a year before some millionaire hired him to be his personal chef. He hasn't worked in a restaurant since and that hole in the wall went under within 6 months of him leaving. It was just never the same
You can't label an entire chain by one location. Quality really depends on management retaining good staff. Our local Longhorn *sucks balls* and our local Ruth's Chris is amazing!
Agreed. Never been to a Longhorn but the Ruth’s in Pasadena CA is always good. In fact there is a Ruth, Fogo and Flemings all within a block of each other. Each has to be good because of the competition.
The chop salad at Ruth’s Chris is the best, hands down! I agree that location does matter! Ever since COVID I’ve noticed the RC in Anaheim has gone down. But I still enjoy it at that location.
In Florida I’ve only found three places that I really absolutely love steaks. We eat high end very often. 1. Eddie Vs 8.7 2 Council Oak ( inside hard rock properties , the NY is the best ) 8.9 3. The Palm restaurant 8.0 4. Longhorns is great for a local close option for us. 7.5 We eat medium rare.
I feel like my Ruth's Chris experiences have been far different from this compared to at Longhorn. I think they are both really good, but Ruth's Chris has left me more impressed every time.
Had one of the worst dining experiences at a longhorn. Set up a reservation, once we got there we proceeded to wait 1.5 hours then when we got seated, we didn't get a waiter for another 15-20 minutes, then the food took 1.5 hours half of the entrees were cold and overcooked. After a few complaints they gave us a free appetizer card. Lets say we never used it.
I was a line cook for years. If I saw Guga coming in, I would ensure nobody cooked his steak but me. I wouldn't care what the heck is going on with anything else, lol. Unlike every other line cook I've worked with, I think every person's food should be perfect. That's what made me a great cook. I care unconditionally lol
I wish the ones in Florence, SC was that good. We've gone to Long Horn and Outback there, but the potatoes are always cold and the steak is either way under or way over. Medium rare is a foreign concept at these two places. Your best bet is to find a local steakhouse, that specialize in prime beef. Yes, it cost a little more, but when your food comes out correct and hot it is worth the extra $$ and your supporting local businesses.
4:53 never seen a steak that looks that good at longhorn. I feel like if you had a guest shopper order your food then you come in and eat the order, how good would it be? I think they knew who you were and really took care of you.
Quick European question: Are you expected to finish the food? My husband and I plan to travel to the US but I'll be honest, I couldn't even finish the very first appetizer in the video judging by the size. Do they expect you to finish it there? Or can you get it packaged up and take it back home or to the hotel?
I’ve been to Ruth Chris and sent the steak back 3 times because I order med rare, and no matter what they do they can’t seem to serve a med rare steak on a 500+ degree plate. It’s always med to med well. Been back two other times and same thing happened. It’s also flavorless, they don’t season it at all, and the wet age isn’t adding anything.
Which steakhouse should I go NEXT?
Morton's, please sir
@@GugaFoods salt bae
does Black Angus still exist?
63 corks
Saltgrass
As a European guy traveling to the US for the first time in my life, Longhorn Steak House blew me out of the water. The steaks are always perfect. I ended up going 5+ times and no matter what, it was always 10/10.
By far the best steakhouse I've ever eaten at
Oh hi Mangs.
Wtf, Mangs on a Guga video. Time for Guga to try Norwegian food
Hahahahaha you went 5 times!? That’s so funny to me. As a working class American longhorn is my go to steak house if I do go out because I’ve had the same result as you pretty much. It’s pretty affordable and a good product. The bread is fire too!
@@MrBayoublueBro it’s just a chain restaurant.
As a longhorn employee, here is my recommendation. If you get any steaks that are cooked on the fire grill, order them with Prairie dust instead of the fire grill seasoning. It’s the same seasoning they use on their sirloins and in my opinion, the steak comes out much better, as far as salt level and overall seasoning goes and it’s amazing.
Solid recommend , we love the newly opened Longhorn near us
Pro tip thanks
What's the best deal on their menu?
Sarah, Thank you we are going tonight. Appreciate the pro tip.
They bar far have the best NY Strip, especially for the price.
Longhorn is fantastic, I prefer over Ruth's Chris and it's 80% less expensive
The longhorn by my house is mediocre at best. I have never come out of there feeling I had a better steak than Outback.
@brandonriedl3671 Try a different Longhorn, unfortunately some are not as good as others. One near me is just okay, and another is great. Not sure why the difference.
As a former employee trainer of Longhorn I can atest to their cleanliness. I spent a few years climbing up their ranks as a line cook and they wouldn't let me near the grill until I passed an evaluation (written then practical) so they take their stuff very seriously. Eventually I went on to train teams at a handful of their locations before moving on. Excellent company imo.
Thank You for the info.
What's the best deal on their menu? Thanks.
I agree with @ibrahimtorres408 . They have a concept called " guest ready". They believe the kitchen should be clean enough for a guest to walk in at any time and see it, and they keep them that way every longhorn I've ever worked in.
@@namvet1968 I couldn't say, I stopped working for them about 10 years ago so I'm definitely out of the loop. At least at the time they had a 10oz skirt steak special that was really popular. We couldn't keep the things stocked that's how fast they 86'd.
@iLightSoundGeometry it honestly depends on the store management, like how seriously the district and regional managers Crack down on these things. Personally, we had them breathing down our necks most of the time so everything had to be perfect.
Legend has it Guga is still asking for more bread at Ruth's Chris
Guga created a supply chain crisis on bread @ Ruth's
😂😂😂😂😂😂😂😂😂😂
Ruth's manager is getting fired
That is not a legend, it was an unreleased docudrama.
The way he is celebrating American bread undermines his whole credibility.
Three years ago I took my girlfriend to the Texas Longhorn in Pasadena, Texas. About halfway through our meal our server told us an anonymous person pad for our meals. We looked around wondering who gifted us a nice meal. Whoever it was that was a nice gesture. My girlfriend and I wondered who it could have been. Even though she was from out of town she wondered if someone she knew gifted us. But that didn’t make sense given she lives 2 1/2 hours away.
I’ve gifted people meals. A young mother was struggling with her three kids in a breakfast restarant so I secretly paid for her family’s meals. I know how difficult it is for single moms to be able to go eat out. I’ve always paid it forward. It’s cool to see smiles on people’s faces.
Good for you man. You a good dude!
Longhorn is criminally underrated.
So, then some law has been broken? Or, is this just the latest Internet meme for the word "good"?
@@buckhorncortezIt’s just another way of saying extremely.
Basically, the idea behind it is that Longhorn is so underrated that it’s a crime
@@buckhorncortezyou over analyze. You also knew exactly what they meant. Don't be a conceded douche.
The steaks are pretty good but they don't always get the cook right at some locations.
I think it's garbage, at least ours is. Never impressed by the texture, taste, and temperature of our steaks. I've stopped going there because it's so bad
Guga just saved me a couple hundred dollars. For about a year I’ve been thinking of going to a Ruth’s Cris about an hour away. Here in Canada, that steak he ordered is $132 Canadian. I’ll buy a wagyu steak and cook it at home instead and it’ll be much cheaper.
If you're thinking about the one in the falls don't do it lol
Good call. And imo wagyu isn't worth it either if you've tried it before, I mean it's definitely very good and unique, but if you can get multiple prime (or better, dry aged prime) steaks for the cost of a wagyu steak, that's what I'm choosing every time
Ignore Bob if you never had Wagyu before. A pan fried Wagyu steak on low temp and only salted is the best. Sear afterwards. The flavour of the meat is something else
@@DJR000 Not worth it
Ruth chris so soooooo meh.. I they could give me a 75% off coupon and I'd still find it over priced. God help you if you want to order wine with your food.
Guga, my man.
As a restaurant manager myself and as steak lover at first i wouldn't expect a good experience when the first thing i receive is a stained greasy menu.
Love your videos, learned a lot from you.
Keep the good work ❤
I noticed that greasy menu too.
I saw and thought the same thing too. Might need to retrain the host staff.
If uncle roger fried rice restaurant is popular. Imagine a Guga Steak House.
I was thinking this myself the other day
Guga definitely has the money at this point in his career to open one. I think it’d be pretty great, especially if the menu features a few of his most successful dry-age experiments, compound butters, and side dishes. It’d be interesting to see how they set up the grill station in the kitchen, because people eating at his restaurant are going to expect their steaks cooked the way Guga does it with the constantly rotating charcoal grill.
Everyone would complain. Cause guga will try a high end price and everyone would want to pay 25 bucks.
I think he has a restaurant in Brazil
Guga needs to open some places. This dude can cook.
Hey Guga, I work at a steakhouse myself in a city where a longhorn just opened up, we lost our best cooks to it. They’re still my friends and as such I’ve been told about some practices. The steak you ordered, the outlaw ribeye, was cooked on the charcoal grill. Any steak with a bone in it as well as the New York is cooked there; other boneless steaks I.e. 12 oz. Ribeye, sirloins and filet mignon are cooked on the flat top where they’re basted with butter.
Thanks for sharing that.
They call the grill those bone in steaks are cooked on the "Char grill" but it is actually a gas flame range with grill grates above it. No charcoal involved. I worked at Longhorn for a few years.
Yep big difference between char-grill and charcoal
Out of curiosity, can you confirm the flat top steaks are blasted with real butter, or margarine?
I ask, as I worked at a Sizzler back in college, and all the steaks were coated in margarine+seasonings.
@@marcuschristensen1883 we finished it off with this lightly citrusy oil stuff. It may have had butter but it wasn't something we made in store so I'm not really sure what was in it.
I live on Long Island in New York and unfortunately there's only one Longhorn restaurant here and it's far from my home. Every time I visit Florida I make it my business to eat at Longhorn Steakhouse. I absolutely love it! Great atmosphere, great cocktails, reasonable prices, and best of all GREAT STEAKS!
I'm currently a Longhorn employee and this is very nice to hear! (I also wonder why we put A1 at the table but the people demand it I guess) I was curious what you'd think of us, glad it was a pleasant experience!
In my experience, I've NEVER had to use A1 on a steak from Longhorn's!
Because there are some sad, sad people out there that will only eat a steak well done and drowned in A1.
@@NiSiSuinegEht That's how I was raised. Thank goodness I eventually saw the light.
When you grow up eating steak cooked well done and tough A1 helps get the meat down.
@@TheRedKnight101 Yep it does cover up a multitude of sins. I didn't know you could just avoid the sins in the first place until I started getting more into cooking as an adult.
I really like this series. I know right now you’re only doing chains. But I hope this blows up to local steakhouses too!! That would be badass
Guga, you are so positive, humble, courteous to your guests. And it’s the secret of your happiness. May Allah bless you every happiness in your life and hereafter. I’m from Riyadh, Saudi Arabia 🇸🇦
I always go to longhorns for steak. They never disappoint
Agree, it's a solid steak. Best of the blue collar chains.
They were perfect when I was a broke college student. It was affordable for a steak house and occasionally when you and your friends are just craving red meat, it was always solid for the price. I will say as we got jobs and learned about higher end steakhouses though, we haven't gone back in like over a decade now.
I have a LongHorn across the street from my house. As you can imagine, I eat there fairly frequently. They make a good steak and their sides are always good as well.
Having said that, the ones I make at home are always much better thanks to YOU GUGA!! You have elevated my steak game big time in the years of watching your videos!
I have been to Ruth Chris several times, which was definitely disappointing.
I've been to Ruth Chris once and it was decent. But why are they charging that much money for "decent"? I expected much better, I have had better meals at much cheaper restaurants.
Of course since finding Guga I never go to steak restaurants anymore, I sous vide everything
Thanks for the info.
@@bobdondasame for me. Once at Ruth’s Chris on a business trip. It was OK. Twice for Shula’s. Also OK. But both charge premium prices, similar to Capital Grill, Fleming’s, The Palm, Morton’s, Smith & Wollensky - and all of those are better. So are dozens of high-end independents that I have been to. I’d try Longhorn, as it sounds like a deal, but I rarely go to steakhouses now that I don’t travel on business (and expense account) any longer. I just usually buy prime (or American Wagyu) meat and grill it at home. It’s better, cheaper, and so is the beer and wine. I also don’t need the bread and calorie-packed sides from these places, though I know they are yummy.
Whenever Guga says “everybody” I immediately think of Dr. Nick from The Simpsons. Guga: Hi Everybody! Everybody: Hi Mr. Guga.
Continue with rating steakhouses. It's interesting and a good laugh.
Ruth's Chris is an absolute mystery as to why it still exists. We ordered a side of broccoli and got an entire head that was basically raw. And the steak was tough & hardly seasoned. Never going back as well.
I had one of the best steaks in my life at Ruth's Chris, so I guess it's hit or miss
I went to the Ruth's Chris in Boca Raton a few years ago, and the steak had no sear at all. It was basically a cafeteria steak served in an expensive, elegant restaurant with good service. A few days later we went to Abe & Louie's, a local steakhouse, and they actually know how to cook a steak.
The restuarants is real hit or miss, there used to be a really ruth chris that I liked to go to on my birthday, but they moved and then the quality went down super hard for some reason (different management? Corporate bullshit? IDK.)
If I had to guess I would say it's a front for money laundering. Otherwise it could not remain in business.
Ruths Chris was one of the worst steaks I have ever had. Absurdly overpriced.
Come to Cleveland and we will go to Marble Room!
Ruths Chris took a huge dive in quality when it was acquired by Darden brands. They changed everything, even down to the flatware and dinnerware. They seem to have taken their Olive Garden strategy and applied it to the Ruth's Chris franchise. Before the acquisition, it was very good. Afterwards, it felt like ordering a steak at an Olive Garden with white tablecloths. Interestingly enough, Longhorn Steakhouse is also owned by Darden.
Not the 1st time i have heard this and i used to work there and think it was fantastic, would recommend over Berns steakhouse here in tampa
I was going to say that about 10 or so years ago I went to a Ruth Chris in Washington DC and it was phenomenal. Sad to hear it was acquired by a big corp. They ruin everythng.
@mannye, same for me. My wife and I went to the one in Nashville about 15 years ago, and I remember it being really good
Ahhh now it makes sense. Haven’t been in a while but always LOVED it in the past. Was shocked how much he hated it but I guess it’s not the same anymore.
agreed
My “local” Longhorn Steakhouse is approximately 10 miles from my home. Been going there since they opened just after the pandemic. I actually go there way too much, but it’s always so darn good! My steaks are always cooked the perfect medium rare. I also get what used to be called their firecracker shrimp, but as shown in this video, they’ve changed the name of that appetizer. The place is always very clean and the service always excellent! So glad that Guga liked it! I was a bit worried that he’d give my favorite steakhouse a bad review, but, whew! Again, Guga, so glad you liked it! Now waiting on Guga to hopefully do a review on my other favorite steakhouse, Fleming’s.
I have a longhorn on my way home from work. Imagine that.
@@zexiali6483 I just went to Longhorn yesterday and had the 9oz Filet and the Texas shrimp appetizer that Guga had. It was all great!
we have a Flemings and Longhorn very close together here in Knox. TN and IMO Longhorn blows them away.
@@billredford8746 Funny, the Longhorn and Flemings here in Rancho Cucamonga, CA are MAYBE 1/4 to 1/2 mile apart at most. Haven’t been to Flemings in a while since the Longhorn is so good and WAY less expensive. With that being said, Flemings has bigger steaks, but value for the price, Longhorn wins out for regular steak meals out.
Hey Guga, nice to see we're both in the Kendall area!
So I ordered my filet at that Longhorn location Pittsburg rare about a month ago, as I typically order my filets in traditional "true" steakhouses. My wife said I was wasting my time (and our money); she had zero faith in Longhorn preparing my filet that way. Well, can you believe it? It was actually seared to perfection. I was blown away. I thought they would come "close" to it, or even over-cooked; but no, it was actually cooked on point - greatly charred and rare inside.
I had also visited a Longhorn in Port St. Lucie some years ago, and (again), they made my Pittsburg rare filet on point. Who knew you could actually get this done to perfection at Longhorn?? You can't beat it for the price, when compared to high-end steakhouses charging almost twice as much. Even Bern's Steakhouse in Tampa came "close", but not like at Longhorn. Go figure!!
I don't understand the 'I'm still hungry' after the appetiser. Like, that's the point? If you're filled up by the starter then the main course is less pleasurable.
Not to mention you won’t be able to finish your main.
There is a difference between hunger and still having room.
You don't want to eat a steak hungry, you want to have some food in you. You don't want to be full for sure, but if you are hungry, it just means you will obliterate that steak and not really enjoy it.
@@benjaminvdvyt quite, which is exactly what an appetiser should do.
@EskyIsAlive it wasn't something that bothered me, just an observation/query. Everything else was sound, thus I had no issues with it.
Playing devils advocate, an appetizer is intended to share with the table. So what, between 2-4 people each person would get like maybe 1 shrimp? Maybe 2? For the price, not worth it.
MASSIVE CRED for this review. I ate at Ruth’s Chris Steakhouse one time, about 25 years ago. It was overpriced and not good then, and I see nothing has changed.
Also Guga if you have one near you i recommend trying Gyu Kaku , it's a Japanese BBQ Chain that serves wagyu amongst other things , you'll definitely leave full and not break the bank. I recommend reviewing them on your next steak episode if possible.
He should review Brazilian steakhouses as well! Especially since he’s a picanha lover.
I dreamed of Ruth's Chris in my 20s when I was a broke kid. When I was finally able to afford it, I was so disappointed I will never say anything positive about them ever! Glad this reinforced my opinion.
Guga make this a series !!!! Love this content from you
When Guga says never coming back you know there is room for improvement - 10 out of 10 for your video Guga, thank you
Man it looked like the longhorn Mac and cheese got guga in the feels
Hey Guga! I live in south Florida. The long horn close to my house has never let us down. We have been going to that one for 20 years.
Long Horn is my favorite local steak, but Carrabba's filet is a close second.
Carrabba's is an Italian joint. I wouldn't call it a steak house. They have one within 50 miles of where I live and been there once. The steak was just OK. I wouldn't call it great though. The Italian food though was good.
Longhorn is my go-to for chain steakhouses. Never had a bad experience at one.
Same here, they are the best deal in town and the food is always great.
There are two in my city. One has been good every time for the few dozen times I've been there. At the other I got a significantly overcooked steak the two times I went, and I never went back.
I had my worst experience the first time I went to one, but the food was so good we still went back.
Waiter was so bad he didn't bring out the food for one of the people we were with for 25 minutes after everyone else. He got fired once we told the manager, and they've been solid every other time. Just wish they'd go back to actually putting salt on their steaks before cooking again.
Agreed
Come to my local Longhorn. It's no better than outback.
This guy is so much fun to watch. It looks like he’s always having a great time. Been watching for years and it’s never a let down.
Thank you Guga, when I go to Long Horn I will order the bread and shrimp. Your side dish review on all these steakhouses had been very illuminating.
He isn't wrong here. I go to long horn a lot more than other sit down places and the shrimp appetizer is good.
Guga, you’re looking so slim and healthy, especially for someone reviewing steak houses! Happy for you!
Here is your learning moment Guga.
The BBQ shrimp is a New Orleans recipe. It is a sauce of butter, garlic and Worcestershire.
Yes it is a misnomer because it tastes nothing like BBQ or BBQ sauce but that is what they call it.
People like to sop up the sauce with garlic bread.
Don't worry Gordon Ramsey made the same mistake when he was at a restaurant in New Orleans.
Ok Guga. Next stop.. Fogo de Chao and Texas de Brazil for a Brazilian steakhouse SHOWDOWN!! I’ve had Fogo in Irvine, CA and was FANNNNNTASSSTIC. Haven’t tried Texas de Brazil but heard it was good and these should be right up your alley.
I've had Texas de Brazil and that is some GREAT steak. I know Guga has one close to him at Dolphin Mall.
Unfortunately not all Fogo de Chao are the same quality. I agree, the one in Irvine is great. The one in San Jose, not so much.
texas de brazil was great and amazing value for the better price compared to fogo
I've been to six or seven Fogo locations and the quality has been all over the board, from solid 8/10 food and 10/10 service on the high end, to 3/10 food and no service whatsoever on the low end. Doesn't even feel like a cohesive chain, just a bunch of unrelated restaurants.
When I want a good steak I cook it myself. A tenth of the price and I get what I want.
Whenever I'm out of town and hungry. I go to Longhorns. Is it the best, no. But the service is usually A+. Best steaks I eat are made at home. I learned how to sous vide from guga. Best method, imo, to cook steak
Same here when I'm traveling
Exactly. It does not have to be the best, but it has to be good.
Guga, from the bottom of my heart.. PLEASE make a Brazilian pizza. I would love to see how it is made/ know how it tastes!
Guga, here a yellow citrus is called a lemon. Lime is when it is green. (Limão siciliano v limão)
Dude I was thinking the same thing. My family (Mexican heritage) constantly confuse Limes and Lemons. I wonder if it's just a Hispanic thing
@@HIIMPIEZ In Mexico, a limon (lemon) is a small green citrus fruit. A lima (lime) is a small yellow citrus fruit. In English speaking countries, it is the opposite. Other terms you might have heard are limon limon, limon amarillo, or limon gringo for small yellow citrus fruits.
Lime is usually used while not fully ripe so its still green, but when its ripe it does get yellow color somewhat more pale than lemon
@@TheGodfather_only It depends on the type of lime. Some will never really get yellow even when ripe, some turn orange.
Plenty of limes are yellow guys come on
Watching Guga enjoy a food is like a kid playing with his favourite toy😂❤
My rule: never eat steak out. No restaurant can make it as good as I can at home. But, I do love the reviews!
"Little squeeze of lime". That's a pretty yellow lime. Think they call them lemons at that point lol. Love your videos Guga. Just picking at you
Limes turn yellow when ripe
@@decomposedcorpse5186 That was a lemon.
7:22 That barbecue shrimp is more of a Cajun recipe, cooked in lots of butter, spices, lemon and garlic. Not actually cooked on a barbecue grill but rather in an oven or on the stovetop.
He’s wrong about the shrimp from Ruth’s Chris and he’s never been New Orleans or he would understand the appetizer.
Bro did you see how he glazed longhorn and the 3 baskets of free bread he asked for?
Homie thought it was gonna have sweet baby rays on it
I highly recommend Galagers steakhouse! It is a New York style restraunt with the best rib eye!!! Also it has a HUGE dry aging room that you can see through.
4:20 guga as a former employee of Longhorn, we of course would offer it for hospitality but trust me when I say anyone who truly wanted it, did not know steaks and often ordered theirs well done.
I'm honored to be a part of a restaurant you give a 7 out of 10.
Huh?
I like a bit of A1 sauce on the tip of a steak. Usually dip mine in the sauce because I grew up liking the flavor. Never drown a steak in sauce though
@@HelloWorld-uw5wjNothing wrong with that. Most of the gate keepers probably don't know how to cook a steak properly anyway. Ive made immaculate steaks medium rare/ medium at home and I will still put on a little Worcestershire or steak sauce. Don't give a damn if someone thinks it is wrong. The acidity helps balance the richness.
I've always found that the "high end" restaurants are overpriced slop. look for a popular non franchise steakhouse, they're always great. They don't rely on flooding the market with lots of locations or the "brand recognition" like the fancy places.
A lot of high end restaurants are owned by like the same 3 corporate entities.
In Canada it's like 2 and their restaurants are just different versions of themselves. That high end corporate business lunch menu.
I find the same thing with a lot of clothing and shoes.
mom and pop shops can also be bad. They sometimes exist just because there's not a lot of competition in a particular area.
@@jamesbyrd3740 Seen it, can verify, worked in one. You're not wrong.
@@MarcIverson In my home town there was a steak house that's been in business as long as I can remember. At least 40 years. It's quite awful, but it's often packed full of old people that will give them money for cafeteria style crap.
I worked at Ruth’s Chris in Austin. We made the sides asap and kept them warm. So they were made at the same time the steaks were ordered. I have been used to coordinate all plates being cooked so they are done at the same time. They prohibited us from talking about our pay rate and was told it was a fireable offense.
The only place I have ever went and had a decent steak was at a local place called RiverFront in Kingsport, TN. I've never ate at a longhorn, so now its on the bucket list.
1:24 that is a lemon bro, not a lime
It is a lime
@@Zephdenver incorrect
I knew longhorn would do well by ya, probably the only chain I still trust. Had one of the best porterhouses of my life back in Texas after training and they haven’t disappointed once.
$79 steak cooked wrong, dirty menu? That’s why to me there’s no steak house like Capitol Grille. Never fails!
Interesting fact… Longhorn and Capitol Grille are owned by the same parent company 😊
@@Brett-n7j all three are owned by the same
@@arnoldadames3269 Oh wow! I had no idea Darden bought Ruth’s Chris.
Go to the independent steak houses in America, not the chains! ie Berns in Tampa, Chops in Atlanta, Elmo’s in Indianapolis etc etc
Didn’t have a good experience at Capital Grill in Cleveland… so many better options for us in NE Ohio.
I can explain the barbecue shrimp.
Ruth’s Chris is a New Orleans original. In new Orelans there’s a popular dish called barbecue shrimp. It is not bbq’d and there’s no bbq sauce. New Orleans style BBQ is sautéed in a pan with beer, butter, creole or Cajun seasonings, herbs and worstershire sauce
I’ve heard the story as to why they call it bbq, but I do t remember. You can easily good this way
There are better steak houses than Ruth's chris in New orleans for the same price or little more.
@@kwd1253 agreed but overall New Orleans isn’t really a steakhouse city
@iluomobravo right! There are way too many hole in wall places to eat soul food, cajun, creole, seafood, Italian, French food to eat over a steak house.
The Ruth Chris is Baton Rouge is still one of the only locally owned Ruth Chris in the country. It is top tier compared to any other Ruth Chris I’ve been to!
@@kwd1253and this rely has to do with the comment… how?? 🥴
“This entire video series could have been an e-mail” lol 😂
9:15 one bite guga everybody knows the rules
Longhorn is fantastic. Glad you enjoyed it! I love that place.
I’ve been waiting, a new one from you!
I bet they were nervous when they saw GUGA walking in
I wonder if Guga made all those recordings before he posted first video, or this one was recorded after.
I worked at longhorn, their steaks come pre cut, they DID actually cut the ribeye but didn't trim the scraps off
The butter at Longhorns isn't just regular butter, it's a honey butter and as Guga says it's phenomenal!
You never fail to surprise us!
Hi Guga! Enjoying the series so far. As an European(Norway) I'm wondering why all their butter is so white?? Is it real butter? Definitely gonna watch this whole series. 🙂 PS! As a side note, if I order a steak medium rare and I get it cooked medium - I just send it back and give them another try. There is no excuse for a steak house to not know how to cook a steak!
The longhorn steakhouse is amazing.
outlaw rib eye with Parmasean crust.
Side of French Onion Soup.
Appetizer of steakhouse Chicken wings.
Is the best way to spend disposable income.
I never liked the chicken wings. The shrimp is AMAZING. That parm crust is good, but it's even better on their chicken.
I feel so vindicated after watching this. The first and only time I went to the Ruth Chris in St. Pete FL, my steak was just like this. Had a bitter burnt flavor, was overcooked, and took way too long to chew, didn't seem like a prime cut to me, oh and I burnt my fingers too lol. It drives me mad when I hear people claiming they're so good. Massive waste of money going there. I'd recommend Bascoms Chop House over them any day.
Moved from St. Pete a few years ago. Dang ole Bascoms booyyyyy!
They differ massively on their locations and went way downhill after Covid. I used to go for their happy hour burger or steak sandwich and man it dropped off hard at the location I went to. Also, the waiter always told people to order one degree lower of a steak then you'd normally get because the hot plates. Funny enough though they got bought out by Darden Restaurants, the same people that own Longhorn Steakhouse in 2023
Local restaurant used to serve filet mignon on a sizzling hot cast iron griddle. Needless to say, it came out overcooked every single time.
A 110 degree plate keeps your food warm. A 500 degree plate makes pizza.
You showed up to a restaurant with an empty parking lot and a camera in your hand. You’re getting good service
Exactly, this isn't a random sample of a restaurant service & food. It's a million miles away from that.
You didn't watch previous episode, did you?
Service isn't as important as the food in these types of reviews. That varies wildly between locations, between people, and for all you know a server who is usually great is having an off day.
you'd think the expensive place would make more of an effort
$79 for a ribeye is ridiculous! nothing is worth that. It's not even wagyu. how arrogant.
I can buy 4 rib-eye's at Costco and cook them myself.....and I know how I like my steak cooked better than anyone else.
I’m from Fort Wayne, IN, we have both Longhorn and Ruth’s Chris. Every time I go to Longhorn I get the outlaw. Every time it has been cooked the way I ordered it and I have enjoyed it. My go to is the Mac n Cheese also, it has always been wonderful. I have been to Ruth’s Chris multiple times with multiple experiences. First time was amazing, but was no better than Longhorn, but was three times the price. Second and third time my steak was over cooked. Fourth time I ordered medium rare, and it was the most raw steak ever….That was a few years ago, we won’t go back, not when Longhorn outperforms them every-time for a lot less money.
DAY 8 OF DRY AGEING STAKE IN HOISIN SAUCE
If Guga already started on day 1, it would take 27 days more.
@charlesr.8159 Came here to say this. Not sure what the guy is expecting.
DAY 8 OF EXPLAINIG THAT AGEING IN SAUCE ISN’T DRY AGEING
Dry aging… 😂😂 Okie dokie.
Give it ip
Guga why dont you launch a steakhouse
He mentioned before he’s working on it
I would assume it's expensive , not saying Guga don't have the money because he clearly does but keeping quality control is going to be the biggest headache for him if he makes it a chain. I could see him doing something locally at 1st to get the ball rolling.
Derek and Catherine had a completely different experience at the Woodland Hills, California Ruths. "We Tried a $71 Steak at Ruth's Chris Steak House... and Here's What Happened" Maybe travel there and try what they tried? Other nearby steakhouses are: Larsen's Steakhouse, Morton's The Steakhouse, and Fleming's Prime Steakhouse. You could spend the week...
Once we learned how to properly cook steaks at home we slowly started to realize that just about every place under seasons the steak and does not baste in butter. Butter basting is a must for us. We no longer get steaks out because we always say we can make better at home. I am also a firm believer that if you need any kind of sauce on a steak then you have not had good steak.
That is true but personally I love A1 and it makes even a bad steak taste great. Sure, on the rare occasions I get a great piece of meat cooked and seasoned well, I skip it but why suffer through or waste a bad steak if I could make it great with a little A1 and enjoy myself?
Facts , if i don't go to Longhorn or Texas roadhouse i much rather eat steak at home. Ive had a few fancier places like Gyu kaku and some local spots that served good steak but i only go to these places on special occasions.
Sauce is never NEEDED. You dont need marinara sauce for cheese sticks but its good. You dont need bbq or ranch or honey mustard for nuggets and fries but its good. You dont need to put brown sugar on bacon but its good…Its never needed but sauce dippers and gna dip regardless of how amazing the food is without. My sister is a Queen on the grill and she makes perfect steaks. The kind where you make noise w every bite. I still put a dab of A1 bc I love sauce lol
Same here, Ruth Chris was very disappointing; "especially for the price." And I found that some of the mid range Steakhouses are better than the more "Exclusive" Steakhouses.
Great video.
It's funny how I ordered the exact same menu as you did while in Houston. Longhorn Steakhouse.
The Appetizer shrimp was indeed good. I saw the shrimp in your video and the flavors just came back to me. Now I want one!!!
Then the rib eye. Fantastic.
The only difference in our orders is the side dish. I went with the mixed vegetables to balance out my meat consumption though I was tempted to get he mashed potatoes. hahaha!
The best steak I've had from a restaurant in a long time was at Carrabba's. The Ribeye was so flavorful that I ended up not even eating the delicious Marsala sauce that I got on the side. If Longhorn is a 7.2 (totally fair score) I would give Carrabba's an 8.0.
Yes! Carabbas steaks are flat out killer. Ribeye with the Marsala sauce on top. So good.
This comment makes me want to try one. I always figured I would get something Italian at an Italian restaurant but the steaks have always looked good
I Miss Carrabba's! Former Floridian now living in NYC.
You missed the entire point of that item if you didn't enjoy the Marsala Sauce with the steak.... holy wow they are one of one when it comes to that dish!
Went to my local Longhorn not long after they opened. From the entry door to the table, there was a strong sewer odor. Waiter brought water and gave us time to look at the menu. Before he came for our order, we just could not stand the odor and left. Later, a young new hire where I worked, said he worked at that Longhorn and there was a sewer drain backed up in the kitchen for a few days. They should have had it repaired even if they had to temporarily close. Went back about a year later and was seated right away. They were not crowded/busy. After a full 15 minutes and nobody came to our table, we left and went to Carrabba's. BEST decision we ever made. Carrabba's steaks are always cooked perfectly. The filet melts I your mouth like Buddha!! I'm in SouthEast Texas.
I am 100% with you on Ruth's Chris Steakhouse. I went there once, never went back. I can forgive an "off" experience and give a second chance to a restaurant, but not with my experience there. There were five of us. None of the steaks were cooked to the right temperature. They were all grey and lacked seasoning. They all appeared to have been cooked from frozen. And they were so small? The sides were mediocre. And the check was insanely ridiculous. I think people who don't know go there because they think that is what good food is, just because they pay more for it. I can produce a superior steak purchased over the counter at a local grocery store on a random charcoal grill at any public park and spend a quarter of the money. I've done it repeatedly. Let the sheeple have Ruth's Chris.
The Ruth’s Chris where I live is very good. I guess it depends a lot on the chef.
@@cbirdman I disagree. Restaurants like this have strict quality and production standards. And at that price point, they should be enforced rigorously. You should get the same quality at every Ruth's Chris with very little deviation. I don't think it is the chef. I think it is perspective.
@@thomabb I disagree as well. I’ve eaten at many highly rated steak houses across the country. My perspective is just fine and I know a good steak. Just like you can get bad food at a fast food restaurant then get a completely different experience at another location of the same franchise. While Fast food is lower quality, they are also very strict with their standards. It is the employees that make a huge difference. That goes for any business.
I have been telling my wife that Longhorn is better that Ruth's Chris for years...she disagrees but I have this now as ammo 🤣🤣
Long horn is probably my favorite steak chain but feel like it depends on location with all of them
That's true of any chain. Depends on who is doing the cooking. Many years ago if I wanted a steak, I'd call the Fridays to see who was cooking that night. If it was Rock, I went there. If he was off, don't go near the place. That guy was a magician with a steak. Then he went to this little hole in the wall downtown so I went there. Unfortunately he was only there for about a year before some millionaire hired him to be his personal chef. He hasn't worked in a restaurant since and that hole in the wall went under within 6 months of him leaving. It was just never the same
The price of slimming down...belts.
I always watch my boy Guga and your savagery always make my day and learn more and more
You can't label an entire chain by one location. Quality really depends on management retaining good staff.
Our local Longhorn *sucks balls* and our local Ruth's Chris is amazing!
Agreed. Never been to a Longhorn but the Ruth’s in Pasadena CA is always good. In fact there is a Ruth, Fogo and Flemings all within a block of each other. Each has to be good because of the competition.
The chop salad at Ruth’s Chris is the best, hands down! I agree that location does matter! Ever since COVID I’ve noticed the RC in Anaheim has gone down. But I still enjoy it at that location.
Agreed our local Longhorn is terrible in every way along with the two Outbacks but the Texas Roadhouse is incredible!
0:55. Great, immediate service…. Yeah. You’re the only customer in the empty restaurant!
In Florida I’ve only found three places that I really absolutely love steaks. We eat high end very often.
1. Eddie Vs 8.7
2 Council Oak ( inside hard rock properties , the NY is the best ) 8.9
3. The Palm restaurant 8.0
4. Longhorns is great for a local close option for us. 7.5
We eat medium rare.
I feel like my Ruth's Chris experiences have been far different from this compared to at Longhorn. I think they are both really good, but Ruth's Chris has left me more impressed every time.
Liar. Make a review video well.
Had one of the worst dining experiences at a longhorn. Set up a reservation, once we got there we proceeded to wait 1.5 hours then when we got seated, we didn't get a waiter for another 15-20 minutes, then the food took 1.5 hours half of the entrees were cold and overcooked. After a few complaints they gave us a free appetizer card. Lets say we never used it.
Sacrilegious... AND even FUNNIER reaction! 😂😂😂
I was a line cook for years. If I saw Guga coming in, I would ensure nobody cooked his steak but me. I wouldn't care what the heck is going on with anything else, lol. Unlike every other line cook I've worked with, I think every person's food should be perfect. That's what made me a great cook. I care unconditionally lol
I agree, Mr. Guga. We ate at Ruth’s Chris once, many years ago, and never went back! Bad experience!
I wish the ones in Florence, SC was that good. We've gone to Long Horn and Outback there, but the potatoes are always cold and the steak is either way under or way over. Medium rare is a foreign concept at these two places. Your best bet is to find a local steakhouse, that specialize in prime beef. Yes, it cost a little more, but when your food comes out correct and hot it is worth the extra $$ and your supporting local businesses.
4:53 never seen a steak that looks that good at longhorn. I feel like if you had a guest shopper order your food then you come in and eat the order, how good would it be? I think they knew who you were and really took care of you.
As someone who works at longhorn steakhouse I’m glad you enjoyed it!!!
Quick European question: Are you expected to finish the food? My husband and I plan to travel to the US but I'll be honest, I couldn't even finish the very first appetizer in the video judging by the size. Do they expect you to finish it there? Or can you get it packaged up and take it back home or to the hotel?
Longhorn is the best chain steak house by far. We've gone to all the chains multiple times for years. Longhorn never disappoints.
I’ve been to Ruth Chris and sent the steak back 3 times because I order med rare, and no matter what they do they can’t seem to serve a med rare steak on a 500+ degree plate. It’s always med to med well. Been back two other times and same thing happened. It’s also flavorless, they don’t season it at all, and the wet age isn’t adding anything.
im really liking this new rating guga keep it up man
Love Longhorn and was so scared to how you were going to react to it, and was pleasantly surprised by the joy you had.
5:24 I’m sorry to hear about your condition Guga. I didn’t know you were suffering from Noassatall.