Texas T-Bone (near North Academy & Union)

Last night, neither Mike nor I felt like cooking and we didn’t have anything thawed out, so we buzzed down to one of our favorite quick steak places – Texas T-Bone on North Academy and Union. 

Since the weather looked a little threatening, we opted not for the open patio but the enclosed patio area. The breeze was pleasant and it wasn’t too hot. We started off with martinis – thank you, Texas T-Bone – you finally got the BIG green olives for your martinis, not those little tiny ones you used to serve!  Eric, our server, was good, although we were actually taken care of by at least three other folks during the course of the meal.

As usual, we opted for salads for the first course – I just love their idea of a salad “menu” where you mark ingredients and topping and just hand that to the server. Makes it so much easier and I can get just what I feel like eating that night.

Anyway, the salad greens were fresh and the topping not skimpy at all.  They are generous with their servings – and if Mike and I had the same tastes, I’m sure we get one salad and split it – but – alas – sometimes, he likes strange things on his salads.

For our meals, I had the filet mignon with baked sweet potato and Mike had their steak and baby back ribs combo.  Neither of us had had their ribs before and after I sampled one, we agreed that the ribs were good (not great, but good). Not too saucy, which is the way I like them, but the sauce was … sauce. Nothing to really jump out at you to say “I’m a unique and tasty sauce; put more of me on those ribs.” The ribs were very meaty, though, and well cooked.

My filet was excellent – done just right (medium). I was disappointed, however, when I asked for it to be Pittsburgh’d and Eric informed me they won’t do Pittsburghs anymore. Bastards! Next time, I’ll just ask for “extra char.”  (After some research, I think it may be because some cite “Pittsburgh” as charred on the outside and basically raw on the inside. Others just consider “Pittsburgh” as charred outside and inside done to requested temperature. Maybe the “raw” makes them scared of doing a steak “Pittsburgh” style)  And – given the size of the filet – plenty to take home and have for lunch the next day.

Anyway - Texas T-Bone is great for a quick salad and steak. No complaints, conveniently located, good service, good food.  No question – it’s on the “Do Again” list.