Black&Blue Steakhouse — Restaurant in California

Possibly the best steakhouse in North County that no one has ever heard of. It's at the far east corner at a Casino that is known for their buffet so it's no surprise they take extra pride in the details. Form the tea to the service to the plating you'll find this is no ordinary leather boothed dim can lit steakhouse.

Black & Blue is the term used for a heavy char with a rare center. Some chef's and butchers use "cold cut center" when ordering so as to let the kitchen know they in the food service, specifically kitchen. It's kind of a way to have them put extra care into the food as your own people often are the most critical. It's more about the inside than the outside. The key is the cold bloody center and the seared outside, doesn't have to be charred like Black & Blue suggests, so there is a slight difference.

Since it's a modern steakhouse there is quite a bit of seafood and honestly we're not too far from the ocean, but I really liked the lamb sliders, tender, packed with flavor. The cornmeal dusted calamari to be is better than tempura, but I wish the dipping sauce had more spice and was thicker. Ahi Tuna and both shrimp apps aren't real attractions despite their great taste and amazing displays. Lobster Avocado Tower is really pretty and an interesting play on flavors.

Wedge salad is a classic and I get it where I can instead of caesar's, but their caeser here is garlicy. Roasted and infused in the dressing I think they might also have garlic throughout. Baby Striped beets would be amazing if they used a mix of golden and red.

I'm a Maine lobster fan and although Australian is a close second and they cook them here perfectly and plate them beautifully I prefer Maine and whole, wish they offered it. I tasted hints of garlic and tyme.

Carnivore's rejoice in the quality and variety of having Korubuta Pork, Colorado Lamb and amazing steak. As stated earlier I do not recall seeing USDA Prime, Choice or Select anywhere on the men and if like many Indian Reservations source their beer from local and often organic producers direct they may not get the same grading from a meat stockyard in some other part of the country. I do my part to buy local and then organic and if possible both and perhaps they are too, but I can say unequivocally they steaks are amazing. If I recall they are wet aged, which is amazing considering the dry aging process is going away and becoming costly as a whole. The distinction of being Prime over Select is more important than USDA and to age a Select would never get it to a Prime level. You can pay 2-3 times the amount to get a smaller dry aged USDA Prime steak elsewhere, but having had had all 4 of their cuts all "black & blue" as they say I found no lack of marbling, no overly red color from older beef and a tenderness that only comes from aging young beef.

Many of you are side freaks. I like a good side too, but the steak is the entire show, the sides and desserts are to me just an encore. You gotta have creamed spinach, sautéed is not traditional enough. Buttery mash, makes or shoe string potatoes. The side dish you'll be surprised the most by is the Maui onions, sweet, sweeter than onion rings and a much fuller flavor, not covered up by breading and although their onion rings are good, go grilled Maui, forest mushrooms or creamed corn and stay away from the usuals.

Great service, great cordials/after dinner cocktails like Moscato, Amaretto. The Tea and Lemondate caraffe's let you adjust your mix, but as most people who read up before coming here will and do agree is the ice tea with tea cube ice in that is an interesting take that scores points for ingenuity. Amazing service and a slightly more modern, but clean design that to me is a better draw than their exceptional buffet. It's a bit out of the way considering there are good and great steaks throughout San Diego, but B&B is a different sort and the things they do different...

My husband and I celebrated our 10-year anniversary with a wonderful dinner here. Our experience did not start out on the right foot; HOWEVER, the entire team worked FAST to make up for the delay (the folks did not want to leave, so our table wasn't ready and our reservation got delayed, which, after experiencing the food, I can see why folks didn't want to leave.). First off: Chris, the manager, was unbelievably gracious and accommodating. He recognized we weren't super stoked on the table that finally became available, and ended up moving us to a booth. What's more, he was everywhere! From front of house, to bussing tables, to checking on each tables' experience: the guy did not stop! Mystique and Luciano were fantastic stewards and maintained our table meticulously. Mel, our server, was a delight; he was warm and friendly and got everything right, down to the delivery of my salad last (I wanted my main first and my salad to come out with my husband's entrée). He also left us be to enjoy the meal and our time together. Now..... THE FOOD... it is simply TO DIE FOR. Everything was exquisite! Seafood Opulence: chef's kiss and was as fresh as could be; the Porterhouse was melt-in-your-mouth amazing (highly recommend getting the mushroom and brussels sides); Lobster Tower was light and refreshing, really, a perfect starter; and the Risotto... oh my, that Risotto! So full of flavor and comfort and all the feelings you get from having a really fantastic risotto. I'd give this experience 10 stars if I could. Great...

My wife and I call eating at the "Black And Blue" the finest dining experience we have ever had!!! We each had the $59 three course dinner. The "appetizer" of marinated olives, gouda, and marcona almonds was unexpected and delicious!! My wife and I ordered salad, but before it came out, we had our choice of 5 types of dinner rolls/breads and 3 different butters (including truffle butter!!). They were all YUMMY!! The salad was amazing, accompanied with avocado toast on filo!!! Absolutely ridiculous!! We saved most of the entrees to take home because we were almost full when they were brought out!! She had the 6 Oz Filet, and I had the giant 14 Oz pork chop. Both were cooked to perfection!! My wife had the incredible Baked Alaska, while I had the blackberry Cheesecake. I also had decaffeinated coffee, which was its own showcase of 4 or 5 additives of sugar stick, chocolate spoon, and others!! We asked to have the chef come out, so that we could thank him for the best meal we had ever had. He was remarkably young, late 30s? Our Waitress was fabulous as well, very knowledgeable. We had eaten at Ruth Chris in the past, but it cannot compare to the variety and creativity of the Black and Blue It was a complete...