I absolutely love Restaurant Week--I love dressing up, I love fine dining, I love eating three dishes for the price of one, and I love having an excuse to have my significant other take me out to eat.
This time around, Ruben and I headed to Kevin Rathbun Steak at Inman Park, where we indulged in a 3-course meal made exclusively for Restaurant Week. Okay, well it turned out to be only me who did the 3-course meal; Ruben was a bit unamused by what they had to offer, so he decided to do his own thing and ordered off the regular menu.
We started off with an assortment of ah-mazing bread, so good that it easily could have passed as my first course! I held off on eating most of the bread though, because I knew there was so much more to come. Self control is key to surviving a multiple course meal.
My first course consisted of the Buttermilk Soaked Calamari. A little too battered for my liking, (they weren't kidding about the "buttermilk soaked"), but it was somehow balanced by the fresh vegetable slaw that sat on top of the fried concoction.
Ruben on the other hand, ordered the Ahi Tuna Poke. I personally would have liked my ahi to be a little fresher, but it still tasted just fine.
The main courses, on the other hand, were on point! Ruben's medium-rare Rib Eye Steak was cooked to perfection, and my Dry Aged Pork Porterhouse tasted like crispy pork rinds with a hunk of tender pork in the middle. Were we "twinning" or what?
As good as the main dishes were, I couldn't help but notice how dirty the plates were! See how the edges have a ton of splatter marks on them? For a four/five star restaurant, that is simply unacceptable! I don't have any experience working in a restaurant, however, I do know that if you eat at a place that serves $60 steaks, they would know the importance of having a good and clean presentation, and as delicious as these were, Kevin Rathbun Steak receives very low marks in presentation.
On a lighter note though, I did love the desserts! Ruben wimped out (as usual) and gave me the responsibility of eating his dessert, which just so happened to be complimentary. He had--or should I say, I had--some sort of layered chocolate cake, as well as a strawberry rhubarb shortcake. It was only a matter of time before I joined Ruben in a food comatose state.