Rate-A-Restaurant #364: The Royce (Pasadena)

Restaurant: The Royce

Location: 1401 S Oak Knoll Ave. (inside the Langham Huntington Hotel, Pasadena)

Type of restaurant: Steakhouse

We stipulated: After the Television Critics Association press tour (where I spent 2 weeks camped out in a Langham ballroom), Maria and I decided to get away for an evening... to the Langham. Since our time there was short, we decided to not leave the hotel, which meant trying out dinner at the Royce.



They stipulated: "The Royce Wood-Fired Steakhouse features the finest selection of USDA Prime Cuts, authentic Australian and Japanese Wagyu, expertly prepared over a wood-fired grill with White Oak and seasonal wood to sear in the maximum flavor and juiciness of each cut. The menu also includes a selection of fresh, seasonal seafood and comforting side dishes, created by Chef Perry Pollaci."

Corkage is priced at $25 per bottle Tuesday through Thursday, and $35 per bottle Friday and Saturday.



What we ordered: Warm kale salad (smoked bacon, dates, crisp brie, walnuts) $14; Moyer Farms Porterhouse steak $90; soft polenta (aged gouda) $9; grilled broccoli and broccolini (garlic confit, chili flakes) $9





High point:  The Porterhouse was a great size to share -- with plenty left for the next day's lunch. And the polenta was a nice combo. The steak's salt crust was nice, even if the steak was a touch too rare.
Low point:  A little too much garlic on the broccoli.



Overall impression: Maria and I celebrated a (long delayed) anniversary dinner at the Royce, which offered great hospitality -- including dessert. Nice attention to detail.



Will we return: We'd recommend it to others for special occasions as well.

Rate-A-Restaurant #338: Harris Ranch

(Pic by Bunrab.com)

Restaurant: Harris Ranch

Location: 24505 West Dorris Avenue (Coalinga, Calif.)

Type of restaurant: Steak and American



We stipulated: We drive up the 5 at least once a year to visit San Francisco. And every year, we consider visiting Harris Ranch, but never do. But this year, the timing was right to stop at Harris Ranch just in time for lunch. We were ready to stop in Coalinga.

They stipulated: "You will be treated to a mouth-watering menu of Harris Ranch Restaurant Reserve Beef. We have designed the menu around the fruits and vegetables we grow and creatively showcase the West’s Best Beef in classic Harris Ranch dishes such as our Award-Winning Pot Roast, Tri Tip Sandwich and Barbeque Beef Ribs." Also: For pilots flying in for lunch, "For your convenience, Harris Ranch has a 2,800 foot landing strip that is paved and lighted along the south side of the main complex. Self-serve 100 LL Aviation Fuel is available 24 hours a day."



What we ordered: HARRIS RANCH POT ROAST (winning tender slow roasted beef brisket, garlic mashed red skin potatoes, brown gravy & farm fresh vegetables $19.95); SLICED MARINATED TRI-TIP (Seasoned with Kosher salt and cracked black peppercorns,served with garlic mashed red skin potatoes, brown gravy & farm fresh vegetables $23.95); kids pizza.



High point:  The acorn squash side was fantastic. I'd love to eat more.



Low point:  The gravy.



Overall impression: An oasis on the terribly dull I-5 freeway journey to San Francisco. Definitely worth the stop. But food-wise, just OK. The pot roast good could have used a bit more flavor. We appreciated the big menu -- the veggies were probably the best part. (I know, strange to say for Harris Ranch, where the beef should be the star.) Also appreciated the great kids menu.



Will we return: If the timing is right, I'd definitely stop again for lunch or dinner at Harris Ranch. It beats most of the food choices on the 5.

Rate-A-Restaurant #328: Meat District Co. (Pasadena)

Restaurant: Meat District Co.

Location: 69 N. Raymond (Pasadena)

Type of restaurant: Burgers/Steakhouse/American



We stipulated: We were invited by Meat District Co. to sample the new restaurant's menu -- and happened to have the kids spending the evening at a nearby kids club. It was time to get our meat on.

They stipulated: "Meat District Co. works in partnership with some of America’s most sustainable producers delivering experiences & dishes that tick all the boxes when it comes to quality & taste. Meat District Co. remembers a time when beef came from a farm and not a factory – when ’100% beef’ was actually from a cow. We have decided its time to bring the farm to your doorstep with ALL NATURAL ‘NEVER EVER’ BEEF (hormone, steroid & antibiotic free produce)."



What we ordered: Starter: BEETROOT FRIES (With jalapeño mayo) $7; Maria: TRUFFLE BURGER (1/2 lb patty with truffle Parmesan, arugula, roasted peppers, tomato & truffle aioli) $15; Mike: BABY BACK PORK RIBS (18oz Half Rack) $19






High point:  Maria's burger was definitely hearty; and the beetroot fries were actually more like chips, but delicious.

Low point:  We probably needed a bit more guidance from the wait staff. We unfortunately didn't realize until after our meal was done that we should have probably tried "The Hook," which is their signature dish.



Overall impression: A nice space and a really thorough menu. It does seem like perhaps they're trying to do too much, however, instead of focusing on one or two specialties. There are a lot of meat-focused restaurants around town; how will Meat District Co. stand out?



Will we return: I do want to return and try "The Hook."

Rate-A-Restaurant #255: Lawry's The Prime Rib

Restaurant: Lawry's The Prime Rib

Location: 100 N. La Cienega (Beverly Hills)

Type of restaurant: Steak

We stipulated: For a belated office holiday party, the consensus was Lawry's. I had never been, believe it or not, and was more than intrigued about this history and tradition.

They stipulated: "The moment you arrive, you’ll know Lawry's The Prime Rib is an extraordinary restaurant – a place of grand style, classic elegance, luxurious comfort and home of the world famous Lawry’s Seasoned Salt. The unique menu features our Roasted Prime Ribs of Beef served tableside from gleaming silver carts. Enjoy the warm hospitality, exceptional service and award-winning food that have made Lawry's a dining legend for more than 70 years.



What we ordered: "The Famous Original Spinning Bowl Salad: Crisp romaine and iceberg lettuce, baby spinach, shredded beets, chopped eggs and croutons, tossed with our exclusive Vintage Dressing"

Lawry cut: "our traditional and most popular cut"

C.C. Brown's ice cream sundae: "Prepared tableside with Häagen-Dazs vanilla ice cream, toasted almonds, whipped cream and C.C. Brown's Hot Fudge"



High point: The entire old-school experience, starting with the odd use of meatballs in the front as you wait for a table. From the table-side prep to the servers' uniforms, you're transported back to an earlier time.

Low point: Of course, in that earlier time, food was fatty, portions were large and the overall experience was pretty unhealthy.



Overall impression: Lawry's is not a place you would visit often, but it's a dying breed of a restaurant experience. I'm glad that places like this still exist; I can at least get a bit of a feel for what it might have once been like to dine at a Perinos, for example.



Chance we'll go back:  Not in a long time (I think I've had my allowance this year), but perhaps for a special occasion.

For a complete list of our more than 250 restaurant reviews, check out Franklin Avenue's companion Rate-A-Restaurant site.