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A second visit to Besh Steakhouse -- May, 2007 (see
February visit below):
The same "fried bread" and pate amuse bouche as served
in February but this time the waiter said it was "chicken liver pate" -- in February it was said to be "goose
and chicken".
Crawfish Boil Bisque. The birthday girl liked it very much;
she had tried this before as a component of the three soup sample. I had a taste and wasn't crazy about it.
The meat pies had an "off" taste. Other than that
they were impressive only by their miniscule size -- 2 per order.
 Kobe Flank Steak (I don't remember the name or description
on the menu but when I saw Kobe I had to try it. I'd never tried Kobe beef before and was expecting something outstanding.
I wasn't at all impressed (nor were the two other diners at our table who ordered this). Served with some green
stuff (I should have paid better attention to the menu) and sitting in a dark Asian style (I think) sauce it tasted like tender
flank steak that was overwhelmed by the additional accoutrements.
My medium-rare steak was more done than the birthday
girl's medium-well so we switched plates but this is indicative of the all-around lack of attention to detail we
encountered last night. Another example: our table ordered three Abita Ambers, one was brought out and placed before
my father, the server said that only one remained and put it at my place. Mine turned out to be a Restoration Ale.
Neither was accompanied by a glass.
A third quirk: my mother mentioned to the server that we were celebrating
her grand-daughter's birthday (as she had done in February on my birthday). I never expect freebies and was impressed
when a beautiful dessert (see below) was placed before me at the end of the meal. That didn't happen last night
-- not that it should but I'm wondering about the inconsistency. I didn't actually realize this until
today and I doubt that it even entered my daughter's mind, it's just a small thing but it would have left a nice
impression.
That's lobster mash potatoes served with the steak. These were excellent -- creamy, buttery,
and filled with large chunks of lobster. During our February visit we were asked if we'd like to try these (nothing
we ordered included them then) and we did. Another example of inconsistency: the first time the lobster was hard to
find as each piece was a mere sliver, few and far between. And at something like $20.00, they were way over priced.
 The rib eye -- a second try for JP. It was fatty on the
edges and included a large portion of fat near the center.
All parties agreed that our second visit to the
Besh Steakhouse in no way compared with our first visit less than three months ago. I hope last night was an off night
because, damn, it was good the first time.
Besh Steakhouse -- February, 2007
An Amuse Bouche of "fried bread" with goose and chicken
pate. Very good.
A partial view of a couple of the many George Rodrigue Blue Dog paintings.
These things are huge and cover every wall.
My appetizer -- a trio of fresh local seafood. Delicious.
My lobster. Mmmm.
A side of Lobster Mashed Potatoes. Good but not particularly "lobstery".
Redfish in a stack. Several people in our party had this
and raved about it.
The turf of a Surf and Turf. Wonderfully tender.
Complimentary Happy Birthday treat of white chocolate.
The
food was delicious and the service excellent.
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