When it comes to steak, it’s undeniable that The Keg serves only the finest cuts. They are aged for tenderness. Then, a special blend of seasonings is added to lend unique flavor while still allowing the natural properties of the high quality, well-aged beef to be enjoyed to its fullest. This ensures that a tender, succulent, flavorful steak is guaranteed off the grill every time, but I often wondered if there was more than meets the “rib-eye”; is The Keg a cut above the rest in areas other than steak? Their menu not only features tender, juicy steaks, but vast appetizer choices, slow succulent chicken, and irresistible desserts. Quality, comfort, and superior service are three key ingredients that make The Keg Steakhouse & Bar experience like no other.
Upon entering The Keg, we were greeted at the door by friendly staff, all of which looked like they just stepped out of a magazine. I’m not saying that restaurant staff need to be good looking but it certainly doesn’t hurt. Our server, Tyson, offered us drinks immediately and suggested his favorite menu items with such detail that it was impossible not to droll. I was instantly sold on the Lobster Gratinee, oven baked lobster with garlic, herbs, and melted Monterey Jack and Cheddar cheese. It sounds like something on “MasterChef”. When the Lobster Grantinee arrived, it didn’t look like anything special, but those six tiny pieces of lobster smothered in garlic and cheesy goodness melted in my mouth. The juicy lobster taste was complimented perfectly, making a luxurious lobster treat. Bruschetta, ciabatta bread topped with tomato basil salsa, bocconicini, and Parmesan cheeses, was also part of our appetizer choices. My mouth was watering for more after such a great start to our meal.
My sister-in-law, Ange, who accompanied me for the evening, ordered the Filet Classic as her main dish. When a beautiful piece of filet, wrapped in applewood smoked bacon for extra flavor, arrived at the table, I wondered if I made the right choice ordering Thai Chicken; but putting all of their cooking skills to the test was my objective so I stayed the main course. The Thai Chicken was topped with sauteed onions, bell peppers, and snap peas in a sweet hot Thai chili sauce. I could smell the peppers when it was placed on the table and I forgot all about the steak. I don’t know how the boneless, skinless chicken held all of the juice and flavor, but it was grilled to perfection. With only 529 calories and all of the taste, the Thai Chicken is a superb choice for all. Plus, it’s one of the best priced items on the menu; you can’t go wrong. The portions don’t leave much room for dessert, yet I still asked for a suggestion. Maybe the sound of something would get my adrenaline pumping, making room for a final course.
“Let me suggest our Billy Miner Pie,” said Tyson. ” It is mocha ice cream on a chocolate crust with hot fudge, caramel, and almonds.” He had me at, “let me suggest”. It was light and fluffy like tiramisu yet had a crunch crust with ample amounts of hot fudge, caramel, and almond slivers. It was unlike anything I’ve every tasted before. Although the slice was a mile high, I ate every last bite. Shamefully, I even scraped the spoon along the plate to make sure I got it all. I was stuffed like a Thanksgiving turkey, but I savored each bite like it was my last meal. I’m thinking about returning today just to order the dessert again. Ange opted for the more traditional Brownie Sundae, a chocolate brownie with vanilla ice cream, hot fudge, caramel, and whipped cream. It was a typical brownie sundae, after all, you can’t really do brownies wrong, but it was visually appealing and still packed full of deliciousness.
Succulent dishes, unique creations, and abundant choices filled The Keg menu. The Lobster Gratinee, Thai Chicken, and Billy Miner Pie prove that you don’t need to order steak to get heavenly food at The Keg.