The Scotchery

Reviews 5

WA

Walter Macalma

Whoa fish sticks. I came here for steak, but seeing fish sticks on the menu immediately peaked my interest. I quick look through the yelp profile and of the few that specifically mentioned them were old. Well Im an adventurous type so I order fish sticks. Kobe sliders and a lamb quesadilla. Kobe sliders was the way to go as the lamb quesadilla was dry and lacked the flavor I associate with most every lamb dish Ive eaten. The profile just didnt make sense to me. The fish sticks are no van de kamps/blue plate special, but well cooked, light and tender. Battered and not breaded, dare I say tempura-ish. Again the tartar sauce was good, could have used a lemon wedge, but I sometimes use ketchup if tartar is not available. Not too bad. To me the only salad that goes with steak is a wedge salad. Crisp, bright, and a very classic pairing. This is where it gets tricky each time. With a name like 8 steers you gotta go steak, but with a pretty good variety of seafood and other dishes like 3 mushroom risotto its hard to say only steak here. Most people found the steaks overcooked and the seafood better which is odd, so I kept giving them a chance. Each outing Id alternate between steak and seafood. My favorite cut has been the NY bone in despite the higher fat contact of the ribeye. Knowing a few butchers and a few chefs I also fancy the other cuts. At restaurants I ask for medium rare, but steakhouses I ask for rare and if its a good steakhouse or legitimate Ill ask for black & Blue or cold cut center which is about as rare as anyone will go. I decide to go Medium-Rare at first with my NY. It comes out medium which isnt too big a deal, but anything more than 2 levels off and Im annoyed. Decent size, grilling marks and presentation. I found the flavor to be decent. Tasted dry aged, but not for very long, maybe a few days. Certainly not a month like the big boys do it. A lot of people will tell you a good steak needs no sauce. Ill agree for the most part. I like to do a few things out of the ordinary like throw some au jous or French onion soup on it. Is that a sauce? Maybe, maybe not. A few outtings later I go ribeye rare. It comes out medium rare. Twice off. Again good flavor, minor aging possibly dry. Good grill marks and a good hefty size probably 2 oz. more than I expected, this time I ask for sauce. I prefer Lee & Perrons, but A1 will do. Buffalo ribeye. A naturally healthier animal on the fattiest steak seemed a bit contradictory. Gamier than ground buffalo they cooked it medium when I asked for medium, a smaller ribeye, decent marbling, but a much more substantial feel and taste. Crusted lamb chops are to me not seared enough. I found it overcooked overall, lamb is delicate and thats easy to do, so not too much fault on the chef. It was still good, better than the quesadilla meat. New Zealand and Argentina have abundances of amazing seafood and my first seafood venture here was the snapper. I found it small, overcooked and overseasoned, a little too flakey and presented poorly. Wild Alaskan Salmon was done very well, light, firm, flaky, very little seasoning, again plating made it seem less appetizing. Chilean Sea Bass is not something Im a huge fan of, despite its popularity among chefs and the public. It grills, bakes better than most, but fries poorly. Again nothing about it amazed me. I was disappointed with the seasoning, seemed generic, really didnt need much. Seared scallops seemed milky, a sign of not being infused for plumping. Very good sear, but had no seasoning on it at all. Scallops can take some flavoring. Ive seem U-8 monsters and these were about half that. This place a tons of potential, both to be overlooked, undervalued and a plenty of room to improve. Very few places have good seafood and steaks (besides the played out surf and turf). They have that potential to stand out with sides, salads and appetizers since they already do considering half the people try seafood at a steak restaurant. Great service.

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BY

Byran Newell

My business partner and I went to this place for lunch, and I wont go back. He always gives a place two times before passing judgement--I give a fair shake, and this place doesnt deserve another one. I had their Greek Tuna sandwich with the garlic fries, and they substitute hummus for mayo, and it was gross. Rather, it would be fine if it were a hummus, herb, and black olive sandwich, but it had absolutely no taste of albacore tuna in it. Their garlic fries, at best, were "meh". My business partner had the Lobster Salad. Mind you, there was no greenery in it, save the avocado. In fairness, the description doesnt mention greens, but it IS under the sub-heading of "Soups and Salads". One normally expects a SALAD, when categorized as such. Getting past the "non-salad" aspect of it, it was a Lobster claw (which apparently was fine- nothing wrong with it), with sliced tomatoes, chopped avocado, and a cherry vinaigrette reduction. If youre wondering to yourself, "self, why would someone pair lobster with cherry vinegar", then youve arrived at the crux of the issue- it was absolutely disgusting. The waitress was nice enough, but considering I ate a small portion of one half of my sandwich, and a couple fries, and he could really only eat the lobster claw and nothing else (although in fairness, there wasnt much more on his plate), after expressing our disappointment, some time of compensation I believe was warranted. We didnt get any. One more thing- "8 Steers Fish and Steakhouse" sounds like they specialize in steak and fish, right? Theyve got one steak dish- Steak and Fries, and 2 fish dishes- Basa Fillet ($16 for Basa!?), and Trout. Even their burgers are bison- not beef. Just an FYI.

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IA

Ian

Ive only been here once but I had a good time. This restaurant became for work functions to celebrate or to send someone off. I should of went because 8 Steers has delicious menu items and a decent selection of wine. The restaurant is located on Harbor just past Hyland before the 405 fwy. The center its located in doesnt have many businesses -- Tommy Pastrami, sushi and sandwich joint, so you cant miss it. Parking isnt a problem. My co-worker and I stopped in for a quick bite. They served tapas style dishes, so we order a few different plates -- * Parmesan Garlic Fries: a bit on the salty side for my taste. Fries are already salty, so theres no need to continue and trench it with more salt. * Corn Chowder Soup: I didnt taste this, because I am not into chowder soups. My co-worker said it was good. * Kobe Beef: Tender beef but just okay. Overall, I had a good experience. Food needs a little work but service was excellent.

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JO

Joel Oesch

Had a great experience with a bunch of my friends. Creative dishes and friendly staff. The head chef even checked in on us! My wife had a remarkable filet of beef (cooked perfectly), and I enjoyed the Face-to-Face (braised beef cheek and pork cheek)--wonderful tasting. My only complaint is that the pre-dinner bread was stale; a simple thing to fix but certainly not the first impression you want to provide. Will be going back, for sure.

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HE

Herbert Hu

Amazing steaks! The lobster mac and cheese is incredible...the truffle fries are to die for! Ive dined here when it was 8 Steers and then Public Steak...and it finally feels right! The Scotchery is simply honest food made from the best available ingredients. You know exactly what youre eating here, and you know you can trust it to be hearty and natural. There is so much potential for greatness...love this place!

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