Texas Roadhouse
Everett, MA

Sirloin Beef Tips
Tender pieces of sirloin with sauteed mushrooms and onions in a made-from-scratch brown gravy, served with seasoned rice or mashed potatoes and your choice of one other side 
All-American Cheddar Burger 
½ lb. burger topped with cheddar cheese, shredded lettuce, sliced tomato, and onions. Served on a toasted Texas-sized bun with steak fries and a pickle spear.

DH won’t say no to a plate of steak tips that looks at him alluringly. The only flaw here was actually his own fault — he didn’t read the menu well enough. He missed the part where it said, “mushrooms and onions in a made-from-scratch brown gravy.” DH does not like gravy, but said yes to the mushrooms and onions. His two scoops of mashed potatoes came with no extra gravy, just as he asked, though, but in his opinion his Caesar salad was lacking. I think the Caesar dressing wasn’t big enough on the anchovy for him, as I found the dressing creamy and delightful without being overpowering. I don’t think it had enough salt taste for him. He ordered the steak tips medium, which Texas Roadhouse describes as “hot pink center.” They looked more medium rare to me, and my well done hamburger had a little pink in the center, so my advice to you is, Consider ordering your meat cooked a little more than you’d like, and it will probably come just the way you want it.

Warning: Texas Roadhouse also likes to put cheese and bacon on stuff. This is not something I frown upon in the everyday, but I just wasn’t in a “let’s smother everything with cheese and bacon” mood today. So when our charming waitress asked if I’d like bacon and mushrooms on my burger, I said no-thank-you, and when she asked if I wanted cheese and bacon on my fries, I said no-thank-you, but could you bring some malt vinegar (what? I’ve been in a fries-with-vinegar mood lately). To be completely honest, the tie-breaker between ordering a cheeseburger with fries and a grilled chicken salad had been the thought of having my fries with malt vinegar, so I made sure the waitress knew to bring vinegar — it would save her the trip later. She came out five minutes later to say, “We actually don’t have any malt vinegar. Is that OK?” Sure, I said, there’s ketchup on the table. I said it cheerfully enough, but apparently when she left the table my face fell so noticeably that DH moaned in sympathy and pity.

How can a place which serves fries — especially in New England! — not have a single bottle of malt vinegar on the premises? Or an industrial bottle for the kitchen, from which they can spoon some in to a little cup for me? Seriously. I ended up bringing half the burger and almost all the fries home, where I shall reheat the fries and lovingly smother them with a good drizzling of Sarson’s from the bottle stashed in the back of my cabinet.

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