redd granite

Tony Di’Marie’s BBQ in Waco Texas is the business I would love to operate when I grow up. Further explanation is required.  This is a BBQ joint in NE Waco that has operated as a family business since the mid 40′s.  Like the other BBQ  joint reviewed on this site a while back (Jasper’s), this BBQ joint shares a long history of family operation. It is one of those businesses that would never make it, especially  in this neighborhood, if you were just starting out.  Its long standing establishmnet has it firmly entrenched in this not so well to do part of town. Now the reason I want to have a business like this when I grow up is its simplicity.  It sells meat.  Meat and more meat. It started as a grocery store.  Today you can still see remenants of this with a simplistic meat counter where you can buy a variety of meats for BBQ and other.  But the BBQ, well, it is very simplistic. Brisket, and links,and the standard fare. But what everyone buys here is brisket.   When it comes to sides, the website (above) shows beans and slaw, but I sure did not see any when I was in. I saw chips and such for sides. As is the seeming tradition of BBQ joints this side of town, the meat is served on butcher paper. It is served with white bread (however much you desire), and a “gravy” which is the meat drippings as it has been slow cooked. With its simplicity, the menu is limited. Better order Brisket. The result is a well prepared brisket, cut in slices and served on your butcher paper.

I Stole This From Their Website,,,I Am Sure They Do Not Mind

The brisket had a nice smoke ring to it, and the taste matched.  This was a brisket so well done that you really do it injustice by putting sauce on it.  But the sauce was a tangy vinegar tasting thin concoction that went well enough with the meat, but again, the brisket did not need this.  Nor would you want to mix the fine brisket with the bread and gravy.  Make sure you keep the two separate in your indulgence. The brisket was very tender, and a mid level cut of meat, meaning, it had a bit of marbling and fat.  One small part of the brisket was set aside because of the fat. That was, however, the only drawback that I witness on this midday visit. The gravy comes with the order. They ask how may slices of white bread you wish upon order, but fear not, there is a person working the room serving additional slices of bread.  As with the other BBQ joint nearby, be aware, the gravy and bread make this a very rich, artery clogging meal.  You will feel stuffed and somewhat nauseous if you are not used to eating such fare. Its OK.  Nut up, its worth it.

The ambiance is sparse.  If you are shy, you may be a bit uncomfortable as the tables are all long family style seating.  So at busy lunch time, you have to work your way in to get a seat, likely next to some construction worker who is probably a really nice guy, but looks like he can kick your ass sideways.  Di’Marie’s is only open at lunch, and, when they sell out, they sell out. They place a sign in the window that indicates such.  So for you late lunchers, there is a slight chance you can show up and be turned away.

Again, what a simple and great concept.  Operating a restaurant takes long hours and dedication.  They way this family owned operation is, they cheat the system and apparently make a good living doing so

Las Vegas has an incredible amount of choices for fine dining. Gone are are the $3.99 surf and turf buffets where you consumed rubber on the cheap. With the annual trip out, I decided to embibe in one of the truly high end steak houses in Las Vegas. CUT Steakhouse is in the Palazzio Hotel and Casino. It is truly on the high end of steak houses, at least price wise, in Las Vegas. This is one of the many Wolfgang Puck restaurants in Las Vegas. I believe this means very little, as he has just become a branding instrument for the marketing machine. That said, truly, most of the restaurants branded with his name are usually very good.

CUT Steakhouse is an interesting offering. The owners spared no small detail to make this a swank surrounding for you to drop your average of $150 per head. You know it is impressive when credits are given to the design house for the restaurant on the menu. It is truly impressive. I love the ambiance of this establishment.  But did the steak live up to the billing?

In the end, you first must understand the CUT approach.  This is a steak house. The menu is very limited, limited to steak, more steak, and then some. There are three other menu offerings that are not steak.  So clearly, they separate themselves from the typical high end steak joint (think Morton’s, Capital Grille, Ruth Cris’) as they do not serve a bevy of fish plates or lessor plates for those who are too cheap to really be in such a establishment (think chicken offerings).  Enough thinking. The first thing they will try to sell you is their Waygu offerings.  The lower end, with a paltry price of $84 for a 6 ounce filet comes from Idaho and grass fed cows. And I thought the cows in Brehnem, Texas were happy making Blue Bell.  Silly me. For $30 more per ounce, you could up that order, for you behemoth Buffalos out there,  Also on the bill was Australian Waygu, for a mere $150 for 8 oz. Now, for you confused readers, Waygu is close to Kobe beef. Those who have ordered this at this restaurant generally love it.  The steak is supposedly like butter. I opted for the 16 oz. bone in filet.  A bargain at a mere $68.

Now for you readers out there, please note:  I am a high end steak house junkie.  Most of the $$ I have spent in these establishments were on expense account, granted, but I still go on my own nickel as well, as we did tonight. CUT prepares their steaks a bit different than most high ends. They grill the steak over charcoal and wood (type of wood, undetermined), then finish the steak in the broiler at 1200 degrees. Interesting approach.  Ordered medium rare, my steak came out medium rare plus….I guess no big surprise since those of you who are experts at cooking steaks realize that the steak still cooks after you have removed from the heat. CUT claims they let every steak sit for 10 minutes after the 1200 degree scorching. Bottom line, you have to plan carefully. My steak came out rather dry. Slightly overcooked according to order, as mentioned before, it was only reasonable in texture in taste. My companion had similar issues.  Medium rare, in her case, was more medium and dry as well. All in all, the cut of meat (dry aged for 21 days) was OK, but not prepared to the expectations I would expect from a steakhouse such as this. The cut of meat equaled that from a Captial Grille or Morton’s, it just cost 30% more. And, if I were a betting man, Allen Brothers out of Illinois is their distributor, just as it is for Morton’s and many others. The extra 30% clearly is not justified.

For sides, we ordered the Brussel Sprouts with bacon, and the Macaroni and Cheese.  The Sprouts were disappointing as well, dry and  and fairly tasteless.  The M&C was very good.  I felt compelled to finish it. So overall, the meal, which cost us roughly $140 for the two of us, including the sides….was fairly disappointing. I have had great experiences at high end steak houses that charge 30% less much more regularly.

We ordered a bottle of wine with dinner. The wine service was exquisite, as was the wine.  The wine list is rather limited, but truly offer selections you do not see in most restaurants.  Ours was a bottle from Italy, the D’Alba region, for $99/bottle. It was worth every penny. Speaking of service, this is where this restaurant shines. They have a bevy of personnel attending to your needs. While intimidating at first regarding the ambiance of the establishment, you end up feeling more comfortable as you hear rock music piped in, I mean, I am talking trailer trash rock like White Stripes. Go figure.  So do not be intimidated.  They will be happy to take your money, jeans and all. I also order a martini (Belvedere call…see vodkafacts.com  for review) which was pricey, but expected at $14.

I do not think CUT is a bad place, but I believe they likely shine on the high revenue items, such as the Waygu beef.  Read most reviews on Yelp,Open Table and others that cater to restaurant reviews,  and people have orgasms over the Waygu.  In fairness, I cannot comment on that.  They do the Morton’s like presentation for the Waygu at the beginning….not a hard push, but a sales pitch none the less….but in the end, I just cannot recommend CUT if you are not a Waygu spending person.  For a regular great filet in Las Vegas, try instead Vic and Anthony’s downtown in the Golden Nugget, or Capital Grille in Fashion Mall, or Rosemary’s (off the strip at about 8500 Sahara, and do not let the restaurant fascade fool you), or Delmonico’s in the basement of the Venetian….you will be much more satisfied forking out 30% less for a great steak……..peace