In my humble opinion, there are few things in this world better than food and football. Combine the grid iron with some grilled red meat and it’s like a match made in pigskin heaven. Former NFL players, Fred Smerlas and Steve DeOssie, have taken tailgating to the next level and created the ultimate steakhouse experience. Located at Twin River Casino, Fred & Steve’s Steakhouse boasts some of the best quality beef you will find around Rhode Island. Their versatile menu also offers the perfect mix of land and sea.
We recently had the opportunity to sample a variety of dishes from their regular menu. OK, I may have understated that. It was actually like an episode of Man VS. Food featuring Front Row Eats and some massive portions. I’m talking 5 lb lobsters and 48 oz Porterhouse Steaks just to name a few. Let’s move the chains and talk about some of the highlights from our meal at Fred & Steve’s Steakhouse!
Lightly battered and fried, the calamari was glazed in a balsamic reduction. A harmonious blend of sweet and spicy made this appetizer one of our favorites. Fried Calamari may be a traditional starter but this rendition was prepared exceptionally well.
Just read the description above. You know these “Chips” are going to be delicious with sinister ingredients like Jalapeno Bacon, Gorgonzola Cheese Sauce, and Shaved Prime Rib. Tossed in a Havana Sauce made with Frank’s Red Hot, White Wine, Garlic, and some other secret ingredients, it packed a punch without being too overpowering. These “Steakhouse Nachos” were extremely addicting. Seriously, I could eat an entire bowl and then go for more!
We favored the “Sea” portion of this dish. We would have preferred that the Lamb was grilled instead of being Parmesan Crusted. The sauce was light and refreshing but seemed to get lost among the fried batter.
If you are looking to treat yourself, then you MUST order the Extravaganza. Believe it or not, what you see above is actually a 1/2 portion for 2x people (full size serves 4x people). This is in contention for the best Raw Bar Platter we have ever tried. An irresistible mound of gigantic Alaskan King Crab Legs with some of the sweetest meat you will ever taste. A combination of Oysters and Littlenecks will have you throwing these back like there’s no tomorrow!
This Lobster Mac N’ Cheese was less cheesy than your typical version, but in a good way. It was silky and rich without being too heavy. Loaded with luscious chunks of lobster, this became the star of the dish. The Lobster Mac N’ Cheese is the perfect side to any entree.
When this plate hits the table, it’s time to break out your inner-carnivore. This jaw dropping platter is meant to be shared between couples, competitive eaters, and probably even cavemen. A behemoth bone rests in the center separating thinly sliced porterhouse. Deep, rich flavors from the steak were complemented by the deliciously sweet shallot and portabella confit.
Feast your eyes on this colossal crustacean. Weighing in at a whopping 5 lbs, the claws were nearly the size of my fist. The tail was so large that I needed to use a steak knife to cut it. Succulent lobster meat dripping in butter…life doesn’t get much better than that.
I’m sure everyone has had Chicken Parmigiana before, but after trying this, Pork should be the new protein of choice. This is a great example of a simple dish prepared remarkably well. Even with all of the other dishes on our table, we found ourselves continuously gravitating towards the Pork Chop. Highly recommended!
A light fish course is great for someone looking to deviate from the norm. The Halibut was flaky and moist with a straightforward approach. Served on a bed of fluffy, buttery couscous and a side of fresh vegetables, it was a well-rounded dish.
This Cowboy Cut was tender beyond your wildest imagination. No need for a knife here folks. Aged to perfection, it was much softer in texture than your typical Rib-eye. It was profoundly flavorful and would satisfy any steak-lover. Steaks like this are what make Fred & Steve’s special.
It’s true. There’s always room for dessert, even after a meal of epic proportions. A praline shell with Chantilly cream casting the illusion of a waterfall with mixed berries. A raspberry glaze decorated the plate. This tasty dessert was light, refreshing, and a perfect way to end to an outstanding meal.
We have to thank Fred & Steve’s Steakhouse for a wonderful experience all around. We must also applaud Chef Carlos DaMoura for an impressive culinary showcase. Looking forward to visiting again soon!