ain't no Topping this Steakhouse...

Betty and I decided to end Retaurant week at Top's Steakhouse. This would be our 3rd time dining there and we have enjoyed it thoroughly the previous 2 times. Part of the charm of Top is the historic building and vibe of the place. I always tell our friends "...it's like a place the rat pack would hang out at for happy hour." We started our meal with martinis which have become our drinks of choice since the cruise. I was pleased with my extra dirty gin martini with what appeared to be hand stuffed bleu cheese olives. Still not as good as the Refectory but I still loved it. Betty had the Manhattan up. Can't complain about the drinks.


The restaurant week special was tremendous and we both of course opted in for the specials. I had the French onion soup. Great cheese and crouton at the top but the soup could have been hotter. Good french onion soup ALWAYS burns the roof of your mouth. It was tasty nonetheless.


out of focus french onion soup



escargot

Betty opted for the escargot which was cooked with plenty of butter, pesto, garlic and cheese. This was our first time trying traditional escargot. Ironically the butter was roof-of-your-mouth-burning-hot but so much you couldn't taste the snail. Maybe that's a good thing? Betty really liked the escargot. I thought it was okay. Still really in love with the snail terrine from the Refectory but it was good to try the traditional prepation of escargot.



surf and turf filet wrapped in back with lobster tail and sauteed mushrooms

We both ordered the above dish and the steak was excellent. The lobster was tasty especially with the side of butter sauce they gave us. It was nice our waiter removed the lobster from the tail because I would've had no clue how to eat it. The onion ring did not taste as fresh however. The mushrooms were amazing as always. Not trying to take anything away from the steaks but Top's mushrooms are off the charts. I'm not even a mushroom fan but I salivate over just thinking about them. You must order them if you go. It was great that you could have them as a side for Restaurant week as they are normally considered a specialty side. Dinner was good and there was still dessert to go.



Betty had the chocolate cake which was simply heaven.


I had the out of focus filter adjusted creme brulee which was really delicious. This was served crispity-crunchity-warm compared to G. Michael's and I really enjoyed this dessert.

Overall Top's was our favorite place during restaurant week but we did not get to try as many places as I had hoped for since I was still suffering my cruise vertigo.