Latest Reviews
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For a place that is supposed to be know for steak, my order had more grissle than meat. Very disappointed. Service was ok but nothing spectacular…
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My husband and I were there on a Friday night. The food was OK. Average. Not bad but not spectacular. What was the most disappointing was the environm…
Leah Cormier
Vidrine’s Steakhouse
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Jan 2017 update I came back and had an interesting special. Ribeye, fried shrimp, and crab cake with stuffed potato and salad. I have to say things we…
BigJ
Vidrine’s Steakhouse
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Vidrine's Steakhouse is open for Casual Dining. Vidrine's Steakhouse serves Steak, Burger, Seafood, Cajun and American dishes. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
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takeaway availableindoor seatingno alcohol availableReviews
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4 Reviews on “Vidrine’s Steakhouse”
For a place that is supposed to be know for steak, my order had more grissle than meat. Very disappointed. Service was ok but nothing spectacular
My husband and I were there on a Friday night. The food was OK. Average. Not bad but not spectacular. What was the most disappointing was the environment. It didn’t have that steakhouse feel. The lights are very bright. We felt like we were in a spotlight. The walls have a few paintings but seem to be missing something. If the wall perhaps were painted darker, curtains on the windows and the lights were dimmer it would give a more cozy steakhouse feel. It just wasn’t anything to brag about.
Jan 2017 update I came back and had an interesting special. Ribeye, fried shrimp, and crab cake with stuffed potato and salad. I have to say things were much better. The steak was seasoned well and cooked perfect. I really liked the fried shrimp and the stuffed potato was good. The crab cake was nice and had a good crab taste with a good portion of crab and not just filler. Although it wasn’t bad I’ve had better. But over all I really liked my experience this time around. I guess they were a little off the first time. Enjoy! Nov 2016This was my first experience at any Vidrine’s Steakhouse and while it was a nice new location open for around a year or more, I found the steaks on the average side. It drives me crazy when steakhouses miss the basic fundamental of salt and pepper. I chose the charbroiled option and good thing because it may not have had much taste at all if the steaks didn’t have a good char on it. Also I have become accustomed to asking for medium rare just to ensure I get medium in almost every Steakhouse. However I didn’t shoot low enough. My steak came medium well as compared to the standard and picture they provided in the menu and even by my own standard. What made it worse was my Ribeye was cut on the cap/marbled area and again in the eye. You NEVER cut a cooking steak, the juice will run everywhere and end in a dry steak, rookie move in my opinion. It was a shame to see this beautiful, tender cut of good quality steak treated this way. To top it off the garlic mashed potatoes were absent of any garlic. Very bland hospital cafeteria style. The prices aren’t bad for the size of steak you can get and they are very tender. The service was good and the food came quick. Just subpar in the taste department. Very clean and nice atmosphere.
First impression, not overly impressed. The rolls are frozen dinner rolls that are about as fresh as racetrack coffee. I had the sirloin, I love the big sizes but honestly they need to have more options, especially if the price points are going to be so high. The Sirloin was the toughest and most irritating steak I’ve ever eaten. I understand butcher cuts but to lack the sense to trim silver skin, and gristle is ridiculous, it takes so long to cut and chew your steak that by the time I was half way through it was cold! The solution is simple; trim the silver skin off and jaccard the steak.