Zinburger
344 N Gilbert Rd
Gilbert, AZ 85234
We had 6:00 reservations, and on our arrival noted that the place was packed and people were waiting in line. Our reservation time was honored and we were seated within a few minutes.
Zinburger is a chain of over 200 sports bars across the nation. While a bit noisy, as many sports bars are, service was excellent and the food was quite good. It has the appearance of an old garage complete with roll up doors (which were open on this night), and has seating both inside and on t he patio. This is a very "hip" joint!
Companion #1 had a birthday, and ordered the Wagyu burger, which was cooked exactly as ordered.
Companion #2 and #3 chose from the Arizona Restaurant Week menu. Companion #2 ordered the Zinburger cooked medium well, and instead of being like cardboard, it came out perfectly cooked and with juices running down their arm.
Companion #3 wanted the burger rare, and that is exactly how it came out. The burger was so juicy that it had to be eaten in a napkin to catch all the juice from it along with a second napkin to keep the fingers clean!
I ordered the Caesar Salad, which was quite tasty and nicely made.
It should be noted that all portions served are large. Among the sides ordered were onion rings and breaded and fried zucchini. Neither of them was finished because of the quantity. Onion rings were served with ketchup and barbeque sauce, which was a bit unique.
While most drinks ordered were soft drinks, one Yuzu/Lime Margarita was ordered and shared around the table for tasting. We all agreed that the cocktail was very good, but even better without the salt on the rim of the glass. Drinks were replaced with fresh ones as soon as they got half empty.
Noteworthy was that our server kept checking back with us to see if we needed anything and to make sure we were happy with our meals.
Also noted was that management hired employees that were not afraid to express their lifestyle with their dress and/or looks, and I give kudos to them for that. In this day and age, employees should not have to be afraid that their lifestyle won't allow them to make a living.
While I normally reserve 5 stars for very upscale restaurants, I give 5 stars to this one for service, excellent food, and fantastic human relations.
Highly recommended
Wednesday, September 25, 2019
Saturday, September 21, 2019
Flemings Chandler
Fleming's Prime Steakhouse & Wine Bar
Chandler, AZ 85226
Companion and I arrived at 5:30 and were seated immediately. Our waiter Byron introduced himself and took our drink order. An Iced Tea and a Shirley Temple. Bread was brought out along with two small cruets, one with salt butter and the other with a house made cream cheese spread with caramelized onions and possibly a touch of Balsamic in it. Delicious!
Even though there was a menu provided for Arizona Restaurant Week, we decided to order off the menu. Companion started with a bowl of Lobster Bisque and I started with the Caesar Salad. Companion had pieces of shell in the bisque, which if nothing else proved it was from a real lobster.
Some dishes should never be tampered with, and my Caesar Salad was one. In all my years reviewing restaurants this was the first and only time I declared a salad inedible and sent it back. It had a very strange flavor and was in no way reminiscent of a Caesar Salad. It was replaced by a bowl of the same Lobster Bisque. It was quite adequate, but could have done with the addition of a bit of sherry or cognac at the table. Companion and I differed on the lobster pieces with myself preferring an actual piece of lobster and companion enjoying the shredded lobster on top. C'est la guerre!
We decided to share an order of Sweet Chili Calamari, which was one of the highlights of the meal. The sweetness was offset by pickled onions and slices of red sweet pepper. A truly great tasting dish. The calamari was nicely tender, but unfortunately, we were brought the calamari and no dishes to eat it off of.
For main courses, companion ordered the Ribeye Steak, done very rare, and I ordered the Pork Tomahawk which is a fat pork chop with a long frenched bone. Sides were Creamed Spinach, Grilled Asparagus, and Mac and Cheese.
Companion did not enjoy the Ribeye because of sinew running through it, though the meat itself was cooked perfectly as ordered.
My Pork Tomahawk was cooked beautifully and was nicely seasoned. It was served according to the newest guidelines that say pork can now be served pink. No more cardboard pork chops! I often order pork chops as a test of the chef's ability to cook to order, as many chefs overcook it until it turns to shoeleather. This chef knows his stuff.
Sides were adequate, though the asparagus could have done with a bit of hollandaise of some fleur de sel on it. I carry my own tin of Maldon Sea Salt for these occasions. Creamed Spinach was topped with shaved parmesan cheese and was acceptable, but no competition at all for Lawry's creamed spinach which is the gold standard. Companion enjoyed the Mac & Cheese stating that this did not come out of a box but was made in house.
As it should be, everything was perfectly clean.
Dings - My pet peeve, that steakhouses should not serve serrated knives because they tear the fibers of the meat. For what this meal cost, steak should be perfectly tender and easily cut with a sharp knife.
Portions were good sized and doggy bags were asked for,.
3 stars for excellent service and decent though not great food
Chandler, AZ 85226
Companion and I arrived at 5:30 and were seated immediately. Our waiter Byron introduced himself and took our drink order. An Iced Tea and a Shirley Temple. Bread was brought out along with two small cruets, one with salt butter and the other with a house made cream cheese spread with caramelized onions and possibly a touch of Balsamic in it. Delicious!
Even though there was a menu provided for Arizona Restaurant Week, we decided to order off the menu. Companion started with a bowl of Lobster Bisque and I started with the Caesar Salad. Companion had pieces of shell in the bisque, which if nothing else proved it was from a real lobster.
Some dishes should never be tampered with, and my Caesar Salad was one. In all my years reviewing restaurants this was the first and only time I declared a salad inedible and sent it back. It had a very strange flavor and was in no way reminiscent of a Caesar Salad. It was replaced by a bowl of the same Lobster Bisque. It was quite adequate, but could have done with the addition of a bit of sherry or cognac at the table. Companion and I differed on the lobster pieces with myself preferring an actual piece of lobster and companion enjoying the shredded lobster on top. C'est la guerre!
We decided to share an order of Sweet Chili Calamari, which was one of the highlights of the meal. The sweetness was offset by pickled onions and slices of red sweet pepper. A truly great tasting dish. The calamari was nicely tender, but unfortunately, we were brought the calamari and no dishes to eat it off of.
For main courses, companion ordered the Ribeye Steak, done very rare, and I ordered the Pork Tomahawk which is a fat pork chop with a long frenched bone. Sides were Creamed Spinach, Grilled Asparagus, and Mac and Cheese.
Companion did not enjoy the Ribeye because of sinew running through it, though the meat itself was cooked perfectly as ordered.
My Pork Tomahawk was cooked beautifully and was nicely seasoned. It was served according to the newest guidelines that say pork can now be served pink. No more cardboard pork chops! I often order pork chops as a test of the chef's ability to cook to order, as many chefs overcook it until it turns to shoeleather. This chef knows his stuff.
Sides were adequate, though the asparagus could have done with a bit of hollandaise of some fleur de sel on it. I carry my own tin of Maldon Sea Salt for these occasions. Creamed Spinach was topped with shaved parmesan cheese and was acceptable, but no competition at all for Lawry's creamed spinach which is the gold standard. Companion enjoyed the Mac & Cheese stating that this did not come out of a box but was made in house.
As it should be, everything was perfectly clean.
Dings - My pet peeve, that steakhouses should not serve serrated knives because they tear the fibers of the meat. For what this meal cost, steak should be perfectly tender and easily cut with a sharp knife.
Portions were good sized and doggy bags were asked for,.
3 stars for excellent service and decent though not great food
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