Club A Steakhouse


Earlier this July, I bought a “dinner for two” coupon from LivingSocial.  I jumped on the deal during a time when I was craving steak.  Finally, two months later I was able to satisfy that craving.  Business casual was the suggested attire, so my date and I dressed nicely for the occasion.  Our reservations were set for 5:00 pm and unsurprisingly, we were the first at the restaurant.  As others trickled in, I saw that a majority of the diners around us were all participating in the same deal I had bought.

The coupon included a 4-course meal for each person in addition to a bottle of wine, either cabernet sauvignon or pinot grigio.  Since I was the only drinker, I decided a bottle of cabernet sauvignon since it would be better match with the steak.  To start we had the Mushroom Soup and Fried Calamari.  The Calamari was nothing out of the ordinary.  The mushroom soup really impressed me.  I was expecting the typical Campbell’s-like cream based soup with mushroom chunks/slices, but was surprised to find that their soup was a strange greenish color that was full of mushroom flavor but no mushroom chunks.  It was probably the best mushroom soup I’ve had in a while and it put a smile on my face.

We ordered a Hanger Steak and a Filet Mignon for our entrees with side orders of Mac and Cheese and Creamed Spinach.  The hanger steak was very good, but I thought the filet mignon was better.  My date had anticipated thus and let me enjoy the filet mignon, which was cooked medium and nearly perfectly.  Tender and a bit raw on the inside while nice and slightly charred on the outside, it really appeased and delighted me.  The creamed spinach was also delicious and smooth, although it felt a bit heavy after I ate a large portion of it.  The mac and cheese was good as well, but it was unimpressive compared to the S’mac we ate a few days ago.

Dessert was tiramisu and cream puffs.  The tiramisu was… edible.  But in the end I still couldn’t bring myself to finish it.  The cream puffs were good but it can’t compare the little dessert shops down in Little Italy such as Ferrera.  This place clearly does not specialize in desserts and could benefit greatly from hiring a new pastry chef.  From my meal, the dessert was the only real weak link in the entire meal, and I would’ve thought much more highly of the restaurant if I didn’t have to end the meal on such a low note.


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