You get steak and then you get steak. The lengths a restaurant will go to to convince you that their meat is best knows no bounds. How does Brunelli’s stack up?
“Our 250g fillet steak was reared in the grassy pastures of Goblinshire and then lovingly dry aged for 124 days in an oak barrelled room. Our expert grill chef will then cook the steak to your perfection in our KickAssExpensive Cooker for you to enjoy.”
When I finally get to taste the steak, I’m left slightly puzzled and underwhelmed. Most of the time, it tastes good but the restaurant’s claims to it being the best is somewhat unfounded. The menu descriptions seem to be more of a marketing ploy than anything and I honestly wouldn’t have known any better if the steak actually came from the Tesco around the corner.