Bascom's Chop House — Restaurant in Pinellas Park

“Fine dining” not anymore. Look elsewhere.

2 stars only due to the many times we’ve had amazing experiences in the past. It is clear costs are being cut in every direction. We thought when we went recently our experience was a one time fluke, so decided to give it another go for Father’s Day as dad just moved down here and loves fine dining. I don’t think he or us will return again.

Used to be worth the money and had no problem spending it. But now, definitely not. After recommending Bascoms as a go to for visitors and locals alike, I can’t recommend this restaurant anymore if this is the experience that is going to be provided.

First, bread was changed to cheaper bread at one point, it was not a dealbreaker but definitely a noticed decline in quality. Now, bread isn’t even included with your meal? Poor choice by management. Bday and celebration desserts no longer offered. Fine. But this just tells the customer your patronage is not valued. Spending high $ on multiple apps, entrees, desserts, cocktails and wine. No bread included, weird.

Wait staff are no longer top tier “fine dining” caliber. 2 poor experiences. No longer crumbing the table in between courses? Is this not fine dining anymore?? Still fine dining prices tho.

Atmosphere and ambiance completely lost if you are sat upstairs. Have never been sat upstairs in the many times dining here. Not worth spending the money for less than impeccable service, elegant atmosphere and ambiance. Upstairs is the feel of a retirement home / low end restaurant! Tables and chairs are cheap cheap! I wish we had just left after being sat up there. Spending $400 for dining for 3- for that ambiance and experience was horrid.

Steak knives have also changed? Got thin flimsy knives. No longer the regular “Bascoms” steak knives. Another poor decision.

All food on our last two visits, BEYOND bland. Filets, Ribeyes, prime rib with no seasoned crust. Sides didn’t seem to have seasoning either and waiter could not explain the sides to us when we asked questions - very vague. No salt, pepper etc on the table (which was never needed before, but now that you’re not seasoning your food might want to provide seasonings on the table).

Billionaire bacon- raw on one side and scorched black on the other. Med rare prime rib- rare. Medium filet came rare. Medium prime rib well done. Fine dining steak house, get your temperatures right.

The atmosphere that used to be elegant and classy, gone… with all the good chef’s and waitstaff apparently.

We have routinely gone to dinner every few months with my husband and I. Family stopped going months ago due to the decline in quality and service. We bring out of town guests and clients here for dinner a few times a year great success historically. We have always recommended Bascom’s. We will no longer be doing that. Not somewhere I think we will ever be patrons again. At this point, so many better options.

So sad that one of our favorite restaurants has gone so downhill. With more fine dining restaurants popping up, Bascom’s will no longer be our go to night out nor recommendation to others. If they keep going this way, they will lose all talk of them in the fine dining space. Sad!

To sum this all up, we took leftovers home which used to be looked forward to for lunch the next day. Our left overs this time will be fed to our dogs due to the lack of seasoning on the steaks and veg sides. Barely ate. Drastic...

I’m combining two different nights into one.

On December 30th, we had an RSVP for a birthday on the second floor for a party of eight at 7 o’clock. Initially, everything seemed fine, but the service was slow. We received our food, and one of the filet mignons was completely raw, although it was ordered medium rare. Additionally, the prime ribs were overcooked and tasted like charcoal or some type of chemical.

After informing the waiter, it took almost 40 minutes to receive a replacement filet mignon. Unfortunately, we never got the prime ribs we initially ordered, so we decided not to pursue it further since everyone at the table had already eaten. When the bill arrived, we noticed we were still charged for the prime ribs, albeit with a five-dollar discount. Despite not consuming the subpar food, we called the manager over.

The manager ended up deducted a discount for each person, even though we didn’t eat with the rest of the group that night. Eventually, they provided each of us with a $50 gift card, which we found satisfactory, though we were still hungry.

Fast forward to tonight, we decided to use our $50 gift cards and sat at the bar. We ordered a 22-ounce ribeye and shrimp pasta. The shrimp pasta was enjoyable with no complaints. However, the ribeye, ordered medium rare, came out rare. After a few bites, I sent it back, only to realize they brought back the same steak from the grill. This raised concerns about cross-contamination since my fork and knife were in my mouth already then into the steak on the grill. Idk about you but I wouldn’t want that.

Upon cutting into the steak, it was nearly well-done, and despite not complaining, we decided this was our second try, and we won’t be returning. As we were pulling out of the parking lot. The waitress came knocking on our window to informed us that the gift card had a zero balance, despite the manager giving it to us a few weeks prior.

We waited for the manager in the cold behind Bascom’s where they throw trash out to address the issue ten mins later he came out and just gave us the thumbs up from afar. The way the management handles bad food experiences and customer service is, unfortunately, disappointing. Despite the friendly bartender/waitress, we’ve decided not to go back, which is regrettable as we used to bring our clients there for lunch once a week. The cooks need to improve their skills, and the management needs to enhance their handling of...

I visited Bascom’s Chop House with my wife and son on a Thursday evening. We made reservations for 7:45 PM, arrived early at 7:20 PM, and were seated quickly. The menu offered a nice selection of entrées and sides, and we all decided to order steak.

My wife ordered the 14 oz. ribeye, I ordered the 18 oz. ribeye, and my son ordered the 26 oz. porterhouse. We also ordered sides of macaroni and cheese and broccolini. While we were waiting for our food, we noticed we hadn’t been given any bread. When we asked about it, we were told it was an additional $4 charge. We went ahead and ordered it, but it would have been nice if our server had mentioned this when we first sat down so we could have enjoyed bread while we waited. For the price point of the restaurant, this felt like an oversight — and you only receive six small pieces of bread for the $4 charge.

The macaroni and cheese was the highlight of the meal — smoky, creamy, and absolutely delicious. The broccolini was also very good, with the same smoky cheese sauce. Unfortunately, when the steaks arrived, they were not piping hot, which was disappointing considering the premium prices. My steak, which I ordered medium rare, was served rare. I had to send it back, and while they recooked and returned the same steak, I had already lost a portion of it when I had to spit out the undercooked bite.

The manager was polite and comped us an additional side of macaroni and cheese, which we appreciated, but it didn’t quite make up for the fact that the steaks were not hot and one was initially undercooked. When I go to a high-end steakhouse, I expect my steak to be cooked correctly and served hot — that’s part of the experience I’m paying for.

For dessert, my wife and I ordered the crème brûlée and my son ordered berries and cream. The desserts were all excellent — and I have to say, the crème brûlée was probably the best I’ve ever had.

We would gladly return for the macaroni and cheese and desserts, but we would not order steaks again. The issues with temperature and doneness simply did not match the cost, and we are very willing to spend a premium on food when it is...