Lone Star Steakhouse & Saloon's New Lunch & Dinner Menus - Good Just Got Better!
Restaurant Review by Ken Stewart, The Guam Food Guy
If you haven't visited Lone Star Steakhouse in a while, now's a good time to do so--you will be astonished by the new menu changes. If you've never been to Lone Star Steakhouse, you'd best be ready for Texas-sized portions and big-hearted hospitality.
I'd heard about the new Lunch Specials ("5 Days! 1 Place!) and decided to order Friday's selection, Dijon Stuffed Chicken ($8.99). To this I added a Caesar Salad ($3.25), which features crisp romaine lettuce mixed with their special Caesar dressing and comes with a generous topping of Parmesan cheese. The fresh baked dinner rolls are everyone's favorite, and they just soak up that whipped butter so well. The Dijon Stuffed Chicken was served in a white bowl and was bordered on two sides by mounds of freshly made scalloped potatoes. These were good, and not what I'd expected based on the picture of the menu card that showed rice on the plate. The chicken was stuffed with broccoli, cheddar and Monterey jack cheeses. It was an unusual treat, though I must confess I could have foregone asking for one of my favorite Lone Star items, the baked sweet potato. It was more than I could eat! Other lunch specials (in order of Monday - Thursday) are Grilled 5 Spice Chicken, Salisbury Steak, Sweet Honey Glazed Wahoo and Chicken Philly Sandwich. I should warn you that both Iced Tea and Water Glasses are "super-sized" and are constantly refilled, so you won't be getting thirsty here! I should also warn you that you'd better come early for lunch to get a place since this place fills up fast! I thought my server, Lucia, was being partial to me by giving me so much service and attention until I noticed that she was doing the same for other customers...they're just great servers!
The new lunch menu features Trail Lunches, among which are a Sweet Bourbon Mahi-Mahi, Panko-Breaded Wahoo, Shrimp Penne, Pasta Milano and Steakhouse Wrap. There's a selection of Mesquite-Grilled Burgers, with the Texas Burger using Sour Cream and Mushrooms (supposed to be real good!). The Beef Burgers are balanced with an assortment of Mesquite-Grilled Chicken Sandwiches, including the Willie Chicken (Monterey Jack Cheese and Bacon) and the Bubba Chicken (Cheddar Cheese, BBQ Sauce and Bacon) Sandwiches. I should also mention that the famous Lone Star Chili Bowl has been expanded to a larger serving size--and this still has chopped onions, shredded Cheddar and a whole jalepeno!
To review the new Lone Star Dinner Menu, I needed back-up, and who better than two of Guam's finest (GPD) would be up to this daunting task? Monica and Tom were willing volunteers yet neither had any idea about the food deluge that would soon overwhelm them. Brian Artero, Lone Star's General Manager, and the principal force behind Lone Star's success locally, explained some of the new additions and made suggestions. Our server, Risa, was created to handle our table's selection and assortment of entrees... she was a model of gracious dexterity (with a wonderful smile--I don't think she knows how to frown!).
We ordered the Texas Best Sampler ($16.99), which has potato skins, celery sticks, onion rings, Lone Star Wings, and Barbeque Ribs, with two dipping sauces, one being blue cheese and the other a special spiced horseradish blend. We had a sample of the delicious Spinach Artichoke Dip ($7.99), ordered the new Honey Crisp Chicken Salad ($10.99), the new Sesame Chicken Salad ($10.49), Lone Star's Signature Steak, the Cajun Ribeye 16 oz. ($24.99), the Bourbon Mahi and Cajun Wahoo Combination ($19.99) and from the "Other Specialties" section, the new Houston Shrimp Penne ($14.99).
The basket of hot dinner rolls was the first to come, and no one wasted any time putting these away. I tried the Rawhide Rita, one of Lone Star's Signature Drinks. This ice cold margarita is made with Cuervo Gold that is combined with a special blend of ingredients that makes this a favorite margarita. My companions were hooked on Lone Star's coffee, of which they drank numerous cups throughout the dinner. They swear by Lone Star's coffee, which is one of four places they consider to have good coffee. The large Texas Best Sampler is a great way to try some of Lone Star's "Texas Teasers". The ribs are so tender they fall off the bone, the onion rings are large and nicely-battered, the Lone Star Wings are well spiced, and the Potato Skins are well-prepared, with Jack and Cheddar cheeses. The Spinach Artichoke Dip was especially tasty, and Tom, who normally doesn't like or eat spinach, really liked this preparation of creamy spinach topped by shredded cheese. It is served with red and dark brown tortilla chips. A small cup of the soup of the day, which happened to be Steak Soup, was hearty and meaty, with big chunks of steak blended with vegetables in a savory broth.
The Honey Crisp Chicken was a sight to behold...crispy Signature Chicken Tenders are piled on top of a large bed of fresh green romaine lettuce that is tossed with Lone Star's homemade Honey-Mustard dressing and mixed with toasted almond slivers. A terrific salad that was matched by the equally stunning presentation of the Sesame Chicken Salad, which is made with thin-sliced Napa cabbage and iceberg lettuce with toasted almonds, wontons, mandarin oranges, sesame seeds, and Lone Star's sweet Sesame-Ginger dressing. Tender chunks of chicken breast are mixed into this mouth-watering blend.
The Cajun Ribeye Steak is recommended for those who can handle spicy meat--this is marinated for many hours (I think it was 30) in a blend of cajun spices. No need to cook this well-done...it gets blackened quickly, so medium-well is done enough! You'll soon understand why it's one of Lone Star's Signature Entrees, with limited availability. It was served with Texas rice, which is a brown rice blend with peas and seasonings.
The Bourbon Mahi & Cajun Wahoo Combination made a stunning presentation, maybe because it was served with a long, narrow sweet potato. Both fish pieces were long, with the Mahi bronzed (from the glaze of the sweet bourbon marinade--12 hours) contrasting to the lighter wahoo strip that had brown grill marks along its body. Both fish were fresh and flaky, though the Cajun spiced wahoo retained more natural juices. A dipping sauces is available for the wahoo since the mahi is fully flavored from the marinade.
The final entree we had was the Houston Shrimp Penne, which was excellent. As with everything else in Texas, the portion was over-sized. The penne pasta noodles are served in a rich mushroom sauce. Five large shrimp are laid across the top of the pasta, with garlic toast ringing the bowl;s perimeter. The shrimp are fresh, firm, and meaty. This is a nice addition to the menu, since pasta is a preferred food type at restaurants. Another new pasta entree is Lobster Linguine.
All said and done, we had an extraordinary time at Lone Star Steakhouse. The entertainment provided by the servers who do a Texas two-step dance routine every hour or so is fun to watch. Lone Star has become a favorite dining destination for many who like the down-to-earth, country-style hospitality that is matched by over-size platters of great-tasting meals. That's the spirit of Texas--Real Big and Real Good, and at Lone Star Steakhouse, "Good Just Got Better!"
The Guam Food Guy