Stirrups Restaurant — Restaurant in Ocala

A Rushed Thanksgiving Lunch - *Revision

Upon reservation, we were not informed that we would be seated outside. Neither did anyone explain to us that they would rush patrons out after 2 hrs for the next 4 o clock herd. Temperatures were in mid 60s due to the cool breeze and for a Floridian like me who lives part time in Abu Dhabi and is used to the desert heat...that's not very comfortable. We were told that there was no inside seating available. Our server led us to our table and did not return until we requested her. She never explained that we would have only 1.30 hr to enjoy our family Thanksgiving lunch. We had waited 20 min in line outside and were seated later than 2pm, around 2;10. Another 10 min went by waiting for instructions from our server. That never happened. Received excellent advice from the nice gentleman who knew his wines. That was refreshing. Finally, someone who was passionate about his job. By the time we got up for the buffet, it was already 230pm. Apart from the impressive sommelier, other staff seemed too busy and sorry.. for 90$ pp, not up to par. We found the buffet on our own. More lines, of course. Two flights of stairs down balancing plates I slipped, and by mere luck, I regained my balance on my 4-inch stilettos, avoiding an embarrassing albatresque landing. The food was ok. Never made it on time to the salad bar, though. They had it all cleared by 3:30pm. ..... wow. A staff member brought me a salad plate from the kitchen. I was just now trying to enjoy a glass of my bottle of Sauvignon Blanc when the bill landed on our table. The server had magically appeared .. to let us know we need to leave soon. That was also at 3:30 pm. At 3:45pm, we were once again reminded by our server that the next herd was cattled in at 4 pm, and with more enforcement, we were once again told we needed to leave very soon. I had not even begun my dessert but at this point had lost my appetite anyway. 680 $ later, I thought... this could have been nice, but we all felt awkwardly rushed and almost treated like a nuisance. Don't bother elevating matters to a supervisor or manager there. This generation does not understand how to cater to an upscale clientele- or any clientele for that matter- any longer. I miss the old days when customers were actually appreciated and treated with respect and not like prospective free loaders. Being an avid Equestrian myself I usually really like the atmosphere here in general. The food at Stirrups tends to be of good quality, and the atmosphere inside is what has attracted me to this place in the past... but good grief.... change your management or at least train your staff, how to interact better for events like these, and particularly how to interact with discerning clientele. There's no need to be so condescending.

Update: This matter was elevated to Upper Management and appropriately addressed. I therefore decided to revise my original rating from 2 to 5 stars, after feeling like a valued patron again. I am looking forward to future dining experiences...

I mailed this physical letter to the GM Gia Pisano on 29 Aug. 2024, and as of today, still no response (I doubt we'll come back):

Dear Culinary Maestros of Stirrups, On the 8th of February 2024, my beloved and I embarked on our maiden voyage to your esteemed restaurant to celebrate a decade of marital bliss. The atmosphere was enchanting, our server, Tarlton, was the epitome of charm, and the culinary delights were nothing short of a symphony on our palates. A surprise slice of pecan pie for our anniversary? Simply the cherry on top of a perfect evening. The drinks? They were, in a word, stellar. It was, indeed, the most splendid way to honor our 10th anniversary. Fast forward to the 24th of August, her birthday, we thought, "Where better to celebrate than where our hearts were so well fed before?" Alas, while many elements remained delightful—the twice-baked potatoes, the smoked drinks, and those divine mushrooms—some things had, shall we say, lost their sizzle. The wagyu steak, which in February was a masterpiece, pre-sliced and accompanied by an array of salts, was this time a shadow of its former glory. Overcooked, it arrived without its previous accompaniments, and the caviar topping was less a complement and more an avant-garde experiment gone awry. When we mentioned this to our server, the explanation about the lighting affecting our perception was, let's say, a creative stretch. However, let it not be said that this overshadowed the evening entirely. My bride's corn risotto was delightful, and the birthday tartlet was a sweet gesture. The she-crab soup? Perfection in a bowl, no pepper needed. And Tarlton, recognizing us, brought joy to our table once more. A minor hiccup did occur when our Visa gift card was declined due to your system's peculiar tastes, adding a dash of inconvenience to our dining experience. Yet, we refused to let this mar our celebration. I share this not in pursuit of compensation, but to offer a reflection from a place of fondness for what Stirrups has been to us. It's my hope that future visits will see the steak return to its former glory, though we might approach the wagyu with cautious optimism next time. Thank you for being the backdrop to some of our life's cherished moments. Here's to many more, with perhaps a bit more attention to the steak's journey from kitchen to table. Wishing you continued success and culinary excellence, Raúl E. Fernández

May your words inspire the kitchen to new heights, or at least to...

EDIT

Not sure why you encourage emailing the manager. I’ve emailed twice, and zero follow up

EDIT

Disappointing Anniversary Dinner at Stirrups: Far from Elegant.

Our 30th anniversary dinner at Stirrups in Ocala, Florida, left much to be desired. Despite the restaurant's claim to be Ocala's premier, elegant southern steakhouse, our experience fell short of expectations.

From the moment we entered, the ambiance was lacking in refinement. The dining room lacked the elegance promised, with scratched glass tables and clunky, unbalanced silverware that seemed to plague both guests and servers alike. My wife and I actually amused ourselves by creating a game with a points system for the number of dropped silverware. It was easy to keep score because of the CLANG from the heavy silverware dropping on the glass top tables.

While the menu boasted prime steaks, sustainable seafood, and seasonal specialties, the prices seemed unjustifiably inflated. The pricing strategy felt like a series of opportunistic upcharges, from the bourbon pours to the additional fees for cocktail enhancements.

Furthermore, the dress code, supposedly business casual, was not enforced. We arrived dressed for a special evening, only to find ourselves surrounded by college students in riding gear straight from the paddock, leggings, shorts, college T-shirts. The lack of consistency in attire among diners detracted from the supposed upscale atmosphere. Other diners were in tattered jeans, T-shirts and flip flops.

Though the meal itself was satisfactory, it was far from exceptional. The filet my wife ordered was well-prepared, but the overall experience did not justify the steep price tag. In comparison to other renowned steakhouses across the country, Stirrups failed to measure up.

In conclusion, dining at Stirrups felt more like a status symbol than a culinary experience worth savoring. While the food may satisfy a craving for steak, the lack of elegance, inconsistent dress code enforcement, and inflated prices left us feeling underwhelmed. Save your money and seek out a dining experience that truly lives up to...