Our Tuesday Night Special
(5pm to close)
25 % off our Steak Entrees
8 & 10 oz Sirloin
Our Award Winning NY Strip Steak
& 16 oz Bone In French Cut Rib Eye
All served with side item and House Salad
No chef features, daily specials and can not be used in-conjunction with any other offers, coupons, or discount
What is a “French Cut” Rib Eye anyway? Is it cut in France? Or do you have a French chef who does the cutting of the Rib eye? And if so, does the French chef cut all the steaks? And if that is so, should all the steaks then be called “French Cut”? Another thought, if it’s called “French Cut” because you leave the bone in, then isn’t bone-in rib eye kinda redundant, like ordering a cheeseburger with cheese? Just wondering, great establishment you all got there, particularly like the furniture and those mints you used to have on a tray that old alligator was holding, what ever happened to that? Thanks, Bobby