6 Mile Chop House & Tavern — Restaurant in Lawrence

My wife & I are searching Lawrence for great steak, but missed prime rib night (Fri, Sat) at Six Mile, so opted for some other random plates. Ordered what I thought was going to be a filet of chicken breast that was fried, but turned out it was a filet of beef!

The description just threw me off: "CHICKEN FRIED FILET | Hand Cut Filet Tenderized & Hand Breaded, Fried to a Golden Perfection, Served with Mashed Potatoes & Country Gravy | $20".

I guess I've never eaten anywhere that served country fried steak and called it chicken fried filet. We are in Kansas, after all. ;) Here, we pound a steak (usually cheaper cut) thin and chicken (or country) fry it. Alternately, we filet a chicken breast, sometimes pound it thinner to help cook more evenly, then we bread and fry it and call it chicken fried chicken. I just recommend that Six Mile clear up that confusion and call it "Chicken fried filet of beef" or if they are using Filet Mignon, call it "Chicken fried Filet Mignon" - or the less-fancy "chicken fried beef tenderloin filet". Nobody is going to confuse that with chicken. "Filet" is a technique, not a dish. :)

Anyway, it was very, very thin and a little small, but it was good and easily cut it with a fork. I'd recommend it with the loaded baked potato or one of their vegetable sides. Baked potato was hot & tasty too.

Guess since this is so long (I rarely write more than a few words), and have the time, I'll keep going! Backing up, we started with the Bourbon Street Shrimp and the Spinach Artichoke dip. Spin dip was good, pretty standard, nice & cheesy, nice & hot. Shrimp were slightly under, barely warm and the sauce needs to be a little thicker so it will stick to the shrimp better. Just my preference, otherwise if you can eat pretty much anything that lives in the water like I can, give the shrimp a try.

My wife had the Chicken Katherine: "CHICKEN KATHERINE | Lightly Breaded and Baked Chicken Breast, Spinach, Swiss Cheese, Smashed Potatoes Topped with Garlic Cream Sauce | $24". It was also good but wow, that Garlic Cream Sauce...that stuff will kill an army of vampires! Delicious if you love garlic. If you're not sure, maybe ask if you can sample a little before you order the whole thing. Otherwise, just request the gravy they put on the chicken fried filet (of beef) instead, I loved it.

Before I forget, the service was great! Thanks, Jennifer!

Overall recommend. Now we need to go back for...

The steak was cooked to perfection. My husband's salmon was outstanding.

UPDATE! this is our go to place for special occasions. Valentine's day we arrive at 4pm (reservation is a must). We always sit in the dining room as both of us are hard of hearing but not tonight. We were seated by the kitchen (noisy) and bar (noisy!). Didn't get moved because of the number of reservations. Special menu as well although if you request the every day menu you can order off it. I ordered the 6 oz filet and hubby had calamari. Both entrees were very delicious and cooked to perfection. Service was a bit slow despite few tables occupied. Our bill arrived and I was charged the "feature" price of 55.00 for a 6 oz filet that included a lobster tail. I didn't have a lobster tail. I alerted our server to the discrepancy and the manager adjusted the price. This is still our go to place although next time we'll request the dining room when we make a reservation. Food is still ridiculously tasty and cooked to perfection!

Just an aside note. Since we were seated by the bar I noticed the bartender throwing bottles and cans into the trash. Maybe they sort them out since the establishment is literally across the street from dillons grocery store who recycles glass and aluminum?

Our friend had his 75th birthday here. He ordered a sirloin steak, his wife had a steak salad, my hubby had calamari and I ordered crab cakes, Cobb salad and fries. Light meals for old people. The crab cakes were dry and so I asked for extra aioli sauce. It didn't help. Quite surprised as this place always is consistent. The fries and Cobb salad were spot on. My friends steak was great but his wife's steak salad had alot of fatty steak. Our server was fantastic with great timing and anticipatory wants. Love that quality in a server (i.e., napkins before we asked, whisked used dishes away so we didn't have them sitting on the table). We'll come back because this is our celebration go to. I will also say if the next time has the sub par food we will seek other venues....

While the atmosphere was decent, everything else was subpar given what we paid.

First of all, my spouse and I both asked for medium well steaks. One came out well-done and another was medium. Now, I am not sure if our waiter could not hear us clearly over the music, but I believe we made it pretty clear we both wanted medium well. Texas Roadhouse asks to cut into the steak when it comes out to ensure it is cooked properly. Also, my cut of Prime KC had a lot of fat. Not sure if it warranted the $38 price tag.

Secondly, the menu includes 'complimentary bread service' with the steak, which never came. Our waiter had a colleague bring out the food and when we told the waiter about it, he said the colleague should have asked. Seems like Six Mile is relatively upscale, so our waiter should have noticed there was no bread and provided us with it.

Thirdly, I asked for gravy for my mashed potatoes and it only came after I inquired about it, which was around 5-10 mins later. Again, the waiter said his colleague should have brought it out.

I realize that we probably should have been more vigilant with these things, but for comparison, we have had zero issues with Texas Roadhouse and Six Mile, to me, clearly presents itself as a step above.

It's the minute details that separate one level of restaurant with another. Six Mile fell short, in our opinion.

The manager did take off $15, so I give them credit for that, but she did not come and apologize. If I am the manager, I would at least go to the table and apologize (again, for reference, Texas Roadhouse's manager goes to each table and asks how they are doing around halfway through the meal).

For context, when I worked in the restaurant industry in college, the general manager at the time would give around 20% off and a gift card for the total amount if something was off. It is a bit extreme but sometimes, that is the...