MR MIKES SteakhouseCasual — Restaurant in Grande Prairie

Right, so on to business --- I was attending a presentation where dinner was covered, so I shouldn't have much to complain about.

That disclosure out of the way, this was the second time I visited a Mr. Mike's restaurant.

Expecting to pay for my own meal (which is silly since, meals provided for by a supplier are usually covered...) and not being especially hungry, I opted for my "usual;" a burger. After all, if a steakhouse can't figure out a burger, they're unlikely to be successful with a steak---just my thinking.

It was nearly 1/2 an hour for a beer and glass of water to arrive, so I presumed the burger would be a good hour or so----I was not off my estimate at all.

The House Lager I ordered (as in the past) was nice; nothing to really write home about, but still...a pretty nice lager.

The presenting firm provided us with appetizers in the way of "steak niblets," and Bruschetta...the bruschetta was tasty, but the steak was WAY over salty and truly the absolute worst cuts of steak, seared on the flat top. Far too much gristle that was simply dried out beyond being "okay.."

Looking around the tables, the bruschetta was devoured, but the steak sat lonely in little piles that were meant to be shared---so sad.

(I know, I know, free appetizers, I shouldn't be comlpaining--however...)

My main course showed up: a simple bourbon barbecue burger -- fairly simple fare that I would make myself on any given workday, though, sticking a skewer through a pickle on top of the bun seems, well, just a little on the unusual side; there isn't any creamy sauces on this particular burger, so, why not just put the pickle where it belongs??

I really don't understand why there exists this over-the-top paranoia about hamburger being cooked to the medium-well region; especially if the customer requests it. I am not asking for rare, I am asking for mid-well and would be more than happy to sign a waiver indicating I wanted a mid-well burger! Because THE WRONG RATIO OF FAT TO PROTEIN IS BEING USED AND THE WELL DONE BURGER IS SO DRY, YOU SHOULD BE HANGING A 'NO SMOKING' SIGN BY IT, BECAUSE IT'LL BURST INTO FLAMES!!!. My burger, approached sawdust...it''s just wrong to treat a burger like that.

Chefs--if a burger is a little pink inside, but meets the temperature criteria, IT'S FINE TO SERVE!!

So my burger came through a desert region between the kitchen and my table --- perfectly dry beyond belief. Not wanting to annoy my hosts' presentation with a complaint of a dry burger, I (literally) choked down half the burger, reserving the second half for my friends, my balcony pigeons.

The accompanying fries were excellent--not on point in the seasoning department, but crispy and tasty nonetheless.

I discovered what "second-class-citizen" means as the presentation came to a close. Perhaps I was seated in the "therapist" side of the table, but I was the first attendee to finish eating, the last to have my plate removed, and while everyone else had their take home's conveniently packaged in a a takeaway box by our host, I was handed a box. I suppose, on the bright side, I was asked if I required a second box for my fries, or if my fries could be mixed with the rena but it was apparently necessary in my particular case, to fill my own box --- I guess, on the positive side, our host demonstrated how to close my takeaway box, Thank you. (just for edification, there were no other duties pending on our host at the time - all of the attendees were already situated to leave).

This was my second (and likely last) time I will attend Mr. Mike's---in my estimation, they can't cook a burger, they can't cook a steak -- I think that follows logic. Seat yourself with people who appear "important," otherwise you're packing your own doggy bag (oh, but, you'll receive assistance with closing same, for those of you who are "box challenged.")

As a personal note to my host---there is absolutely no reason why it should take 28 minutes to deliver a beer to a table...none...

Out of room on permissible characters - one thought: Therapists...

Mr. Mikes, Grand Prairie Alberta

Server: Kayla

Pros: Guinness on tap Cleanliness Attention to customer needs, Kayla checked in on me periodically without it being too much or too little. I felt acknowledged rather than forgotten, which can happen at other establishments.

Drink: pint of the good stuff, Guinness on tap in a Guinness glass!

Starter: Happy hour menu Panko dusted shrimp (2 doz.) 1 doz. came plain with seafood sauce and the other 1 doz. came tossed in their house made sweet heat sauce. Tasted like a happy marriage of sweet chilli sauce and marinara sauce, minus the visible chilli flakes. It was a great start to a very well reviewed restaurant.

Main: Smugglers cove chicken with 1/2 rack of Mr. Mikes famous sweet, sticky whisky BBQ ribs and at Kayla’s suggestion, the Cascadia salad. I opted out of their tangy coleslaw and coated fries. The Smugglers Chicken breast was a little dry and tough. It quite possibly might have turned out better if it were a boneless thigh; however the smugglers cove toppings balanced each bite quite nicely. It’s a madly of shrimps, scallops, tomatoes and green peppers with a very light sauce, quite possibly rendered from the cubed juicy tomatoes. It reminds me of the flavours and textures of muscles in white wine and tomatoes. The Whiskey BBQ ribs 1/2 rack was seasoned to perfection and cooked well throughout. The cut was very lean so it wasn’t greasy at all. And with the sauce to juiciness ratio, I believe it was spot on. I can see some patrons asking for a side order of their tasty BBQ sauce but I think it was the right amount. It was close to a dry rub eating experience, yet not saucy enough for the bones to slip out of your fingers. The Cascadia salad was refreshing and delicious. Spring salad mix, candies pecans, cranberries, feta cheese and topped with a perfect amount of their house made lemon poppyseed dressing, drizzled over top. Oh man was that salad ever good, like so good!

Dessert: Sticky Toffee Pudding. It’s a rich, soft and moist sponge cake with a semisweet cream topping, almost like a cream cheese topping on a carrot cake and then embraced by a flooded topping of warm velvety, salty sweet toffee. This hit the spot.

Final thoughts: I can see why this restaurant is one of the top 3 highest rated restaurants in Grand Prairie. From the ample parking to the comfy cozy environment, Mr. Mikes welcomes you with a warm smile, friendly atmosphere and great tasting food at an affordable price. I could definitely see myself coming back to this place with friends or family to enjoy anything from team building work meetings, date nights to celebrating a birthday. Special thanks to Kayla for the recommendations and conversation. See you guys next time I’m in...

I recently dined at Mr. Mike's Steakhouse, and unfortunately, my experience was rather disappointing. The main issue was with the quality of the food. I ordered a steak, expecting a tender and flavorful meal, but it turned out to be quite chewy and tough to eat. This was a significant letdown, especially for a restaurant that specializes in steaks.

Additionally, the side of potatoes was far from satisfactory. They were so runny that I joked about being able to drink them through a straw. This lack of consistency in the potatoes' texture detracted greatly from the overall enjoyment of the meal.

On a positive note, the service provided by our waitress was commendable. She was attentive, friendly, and did her best to ensure we had a pleasant dining experience. Her professionalism was a highlight in an otherwise underwhelming visit.

Despite the good service, the poor quality of the main dishes was a deal-breaker for me. A steakhouse should pride itself on the quality of its steaks, and unfortunately, Mr. Mike's fell short in this essential aspect. The disappointing meal, particularly the chewy steak and the subpar potatoes, has led me to decide not to return to Mr. Mike's Steakhouse...