Beef + Bourbon Chophouse — Restaurant in Pleasant Valley Township

I REALLY wanted to like this place. The service and atmosphere were fine, but the quality of food is not on par with the prices. The first time we ate here was for dinner. My husband ordered the Short Rib Gnocchi. It came with a huge slab of meat on the bone. It looked great! We were expecting tender fall off the bone meat, as one would expect from short rib meat. The meat was horribly dry and chewy. I tried a bite, and I could not even chew it enough. It was so disappointing. The waitress and the host were very nice, and they did agree that the meat was not tender. They took the meat away and my husband just had the Gnocchi. They did take the price off for that dish, so we appreciated that. I ordered the crab cakes. I have never met a crab cake I didn't like, until that moment. It tasted very undercooked, and I could not eat it. We already felt bad that we sent most of my husband's dish back, so I didn't mention anything about the crab cakes. I do want to say that the wine we had was really good, and their salads we had were delicious. We figured maybe it was just an off night, and so we wanted to give them another chance. We went today for the brunch buffet. I walked in and saw all of the options, and was excited, everything looked great. However, it was another huge disappointment. I tried the make your own eggs benedict bar, and the prime rib. I realized as I was scooping out the "poached" egg, and getting a ladle of Hollandaise Sauce that there was no way this was going to be good. The egg was way overcooked and I don't think it was poached. The English Muffin was hard and cold, and the Hollandaise Sauce was tasteless and cold. I asked them if they could make me a fresh one, I explained that these taste like they have been sitting out for a while. They said they would make me a fresh one, then brought 3 eggs (poached I think, although didn't taste like it) to my table. Only the eggs. No fresh english muffin, or fresh hollandaise sauce, just 3 eggs. I do admit the eggs were less overcooked then the ones on the buffet. When I asked the waiter where the english muffin and the rest of it was, he was headed towards the buffet to get me some from there. I explained those are too hard and do not taste fresh, which is why I asked for a fresh one. He was going to have them make another one, but by that point I was just done. I am including a picture of the fresh "Eggs Benedict" that they brought to the table. My husband and I agreed that the prime rib was cold. It was also super rare, and very chewy. When they brought out a new one, I tried another small piece. It was a tiny bit better, but still disappointingly cold and chewy. There was an omelet station that I did not try, but I did have the scrambled eggs in the buffet which were also cold and pretty tasteless. All in all, both visits were very disappointing. After we got our bill of $78 for 2 of us for the brunch (and the only drinks we had were 2 coffees and one juice) I just felt ripped off. I feel like this place is sub-par food wrapped with...

Beef + Bourbon Chophouse is not to be missed. If you are traveling through on the Interstate and need a high quality upscale break, this is it. If you live local, Beef + Bourbon will not disappoint when you need an enjoyable evening out. Supporting quality local restaurants is part of maintaining a vibrant and thriving community. The restaurant is well light, very clean and bright. The decor is warm, comfortable and inviting. The staff is attentive, knowledgeable and well managed. The full service bar is well appointed, comfortable with TV monitors for the sports inclined. Well mixed and presented cocktails and libations. The star of the bar is obviously the bourbon selections. Come and try new bourbons and single malts, as this is the place to accomplish that!!! Great wine list, wide array of beers and ales, as well as sodas. The dinner menu had many, many quality offerings, as well as nightly specials. I was fortunate enough to get to order the lobster bisque which was spot-on in the classic fashion. Appetizers in lude crab cakes, huge beer battered onion rings, truffle fries, hanger steak, lobster bisque, tartare, BBQ baked Brie and lobster roll sliders. Salads include Greek salad Caesar salad, wedge salad and a seasonal salad. A selection of shareable items includes a charcuterie board, braised beef, cheddar polenta and asparagus hollandaise. Entrees offered at this time include Short Ribs Gnocchi, Roasted 1/2 Chicken, Lobster Risotto, Chophouse Burger, Salmon Filet an nightly specials (tonight was Grilled Mahi and also a 14 Oz Prime Rib cut. ) Now we get to the Meat Cuts offerings which are as a group simply stellar! Sirloin 10 oz, Filet Mignon 8 oz, NY Strip 12 oz, Ribeye 16 oz, Cowboy 22 oz, Bone In Pork Chop and last but not least, a New Zealand Rack of Lamb. Desserts currently are dulche de leches cake, chocolate torte, lemon Italian cream cake and creme . Ports and tawnies are also offered. Beef + Bourbon Chophouse should be on your rotation. What a local gem. I genuinely hope that the Beef + Bourbon Chophouse is an integral part of the local restaurant landscape for many, many years to come. Very well done to the ownership, management and staff at Beef + Bourbon...

In the Quad Cities, new restaurants aren't commonplace. So, with a couple of friends, we decided to try our luck at Beef and Bourbon. Warm and friendly atmosphere, attentive service and an impressive list of different bourbons. Just a minor quibble with the names of the cocktails, perhaps a language barrier issue? One of the cocktails was called "Absinthe make the heart grow fonder", and for an average Frenchman like me, absinthe is an aniseed-flavored alcohol that clouds in water. I must admit I was a little disappointed, I'm still looking for absinthe. I ordered a pork chop on the bone, specifying that I wanted my meat pink. I know it's not customary here to eat pork cooked pink, but I've been eating it for over 60 years without any problem. The waiter took note without being surprised. It was only later that the manager came to see me and told me that the pork chops were sous-vide at well-done meat temperature. He told me to try it, but that he'd be happy to change the dish for me. This was just so as not to hold up my friends' dishes. The chop arrived, but of course it was way overcooked for my taste. I told the manager who had returned that it was okay and that I'd enjoy my wine, a Shiraz which, this time, had a good mouthfeel. The manager forced my hand a little by suggesting a change of dish and recommended the rack of lamb. I said yes reluctantly, knowing that here too I often have problems with the temperature of meats. I like them more than rare so I often refrain from ordering them for fear of being disappointed. But here I have to say that a miracle happened. This rack of lamb was the best I've ever eaten. Cooked to perfection, tender, juicy, much better than some I've eaten in many French restaurants. So really delighted with this establishment, which I can...