The Todd and I have 3 kids–an extremely loud toddler and twin boys with good manners that are still…you know…teenagers.
So, we don’t go out to eat that often. But when we’re trying out someplace new, they have to pass the Acid Test: our children. When we popped into Dry Creek Steakhouse in Sandy, they welcomed us and our loud offspring without a blink. See, most steakhouses fall into two categories: “family friendly” with indifferent food, or “high-end” where children are sneered upon but the steaks are excellent.
Dry Creek Steakhouse straddles those two with magnificent meat and a friendly atmosphere where families are welcomed–but I did notice a cozy, quiet side clearly meant for couples who actually have time for a date. I really like the pride the servers have, cheerfully boasting about the Hazelnut-crusted Halibut with home-made Raspberry Puree, or the amazing hand-made desserts like the White Chocolate Raspberry Cheesecake. The fact that the steakhouse is locally-owned and not a part of some large impersonal chain is important to us, and the home-made culinary surprises are always wonderful.
I dug into the Ribeye Steak and Lobster and The Todd wisely went for the Prime Rib–which is something of a legend at Dry Creek. They sell out nearly every night no matter how much they make, so order it early. There’s a Prime Rib Special that runs Thursday through Saturday: 2 Prime Rib dinners with dessert for a mere $40.00. Our offspring went for the BBQ Ribs–tasty dry-rubbed little fellas finished with a wonderful sauce, and the Grilled Tiger Shrimp Skewers. As the twins covered our entire booth with sauce and drool, our server smiled sweetly and brought more napkins. I love that woman. The Prime Rib was massive–it covered the plate and was luscious. We all freely helped ourselves, even though my spouse was trying to eat it prison-style (you know: with one arm wrapped around the plate to block incoming forks.) My Ribeye was perfectly done and the Lobster sweet and wonderful.
They don’t brag on the onion rings, and they should. Nestled on top of my steak, they were the lightest, crispiest, most glorious onion rings imaginable. Be sure to save room the rolls, too. They’re simple, but come glistening with fresh butter hot from the oven-we begged for seconds and thirds. You can see the full lunch and dinner menu here.
(Photo credit: Liz West)
We asked Susan (the manager) about Valentine’s Day, since that’s when most of us muster up the interest to find something special. She sent me this tauntingly delicious reply: