Texas Roadhouse — Restaurant in Taylor

Our waitress was pleasant and always wore a great big smile at a very chaotic restaurant. She kept our drinks filled. Our blooming onion was not fully cooked in the center, so we were not able to eat it all. The sweet potatoes were not as good as they usually have been in the past. They were very soggy on the outside and overcooked around the skin on the inside. We can never get enough of the dinner rolls, and oh my, that butter. I wish I could remember our waitress name. The catfish was not that great this time, and the tartar sauce was weird. It was good but tartar or something. The catfish had more of a taste of the lake or ocean but not in every bite. The sogginess from the sweet potato leaked juices, which then made the bottom of the fish soggy. I plan to go back to having the chicken again as the fish is not my favorite anymore. I have not had a steak or ribs from here in a long time. Husband has and says that they are always delicious. Service and Atmosphere is a 5 star due to the seating and eating and our waitress. Food is 4 due to the potato and fish on the same plate and getting soggy. This review is for our visit about two weeks ago.

I can't believe that after adding on the new pick up to go orders, they still made it worse by the front door when they got rid of the seating area. I do not like walking in there. It is absolutely ridiculous the way it is set up. Everyone within that half hour of possibly getting seated receives a text to head in. They should change it to say only one person in the party to head in. I do not like the idea that 30+ people are all standing between the doors and the food exit area by the host/hostess area. The employees working the To Go orders have to fight their way thru the crowd and head over to the area for that. All them people are standing in front of the cooking area that are breathing on all the dinner rolls. The night we went, after receiving the text to grab our party and head in, we still stood, standing like sardines, in the hosteas area, for at least another 20+ minutes before calling us again and when he did, we couldn't even hear him saying the party name. I almost missed it. I know there has to be a better way to do this. Yes, someday I wonder if there are more people in that restaurant compared to the occupany capacity numbers. If there was a fire, it would be a mass chaos to get out of the place. They need to either buy more of Meijers lot and expand out back somehow, expand towards the sidewalks by the doors, and add an enclosed area for seating. Update the text alert so it does not text 10 different parties at once to head in. If possible, change the online message to say, "Please head in to the hostess desk so we may get your party seated soon." Or something similar. If people go in to sign in at the desk and are put on a wait list, they should be given a beeper like most restaurants do now in situations like TR has. The best time to go is before 6 pm usually. We only go about 4 times a year, which is ashamed as we live in the same city as the...

I have been here a couple times. I went like a year ago. That time we had to call to make a reservation because we had someone in a wheelchair and wanted to make sure we got a table that would work for it. The wait time for that phone call was at least two hours. Then we got there and checked in online. We got a text a few minutes later saying our table was ready. So we went inside and told them we got the text. 30 minutes later, we finally actually sat down. We ordered and got steak. We unwrap our napkins to find literal plastic silverware. We asked the manager about it and she said everything was dirty. She was able to get us one regular knife to share between the three of us. Meanwhile, I had put in an application like a week ago applying to be a dishwasher. I have previous restaurant experience. If you are giving people plastic silverware for their steak because you are that low on staff, why didn't you try to contact me about the job. Then tonight, we went and when we got there we just joined the mobile wait list through Google. Apparently you have to text them you are here after you join the waitlist? We waited for a while before we realized. I didn't know it was a thing to join the waitlist before you even left your house... wouldn't that be a reservation? Making a plan ahead of time? Also why wouldn't they do it like Meijer's online mobile pick up orders? Where they word it "tell us you are on your way" thing and then "here" kind of thing. It's all very confusing. Also we ordered and got "medium" done cheeseburgers. I could have sworn ours weren't even medium rare. SOOOOO pink!!!!!!! And at the end of course we had to find our own boxes because we had lost our server. I also noticed that they had people waiting at the door, but the table that was dirty next to us when we sat down, was still dirty when we left. No one cleaned it or ate there, it was just left dirty from the previous people. It is just a very loud and very crowded restaurant. Then you got servers dancing in the middle of the tiny walk ways making it harder. It's something with this location because we've eaten at others and never had these...

Constructive criticism here: I ordered a "medium-rare" porterhouse last week, and was disappointed. Yes, it is a difficult cut to get medium-rare without overlooking the ends, while having the bone stretch still stay medium-rare, I know... bit I can do it. So should you. I received my steak pretty much... blue-rare! However, the tenderloin ends and the strip ends were in fact... medium! I didn't complain to anyone, because my entire intention was to eat the ends, take the bone and remainder home and make steak and eggs the next morning. It really isn't that difficult to make a porterhouse consistent across the entire steak, even when bone in. The Service was pretty good, and the bar was as full as it could get. Other than everyone clamoring for "Ohh boy, Im getting CUT!" Fine, you get to go home. Discuss that elsewhere, Im not interested in hearing it. Especially if you're currently waiting on me, and get cit, and leave, and someone else picks up where you left off.

I believe my steak could have been better prepared. There isn't enough variation in the thickness of the available cuts at your restaurant to not be able to know the difference between the timing and feel of blue-rare, rare, medium-rare, medium, and medium-well. A simple press of the tongs gives you enough feedback to know, and the "timing" as well as incredibly consistent temperatures coming from a commercial grill should be enough to make.a.good determination. I can do it. And I don't cook steaks for a living. It's my hobby, at best. And I've missed less times in the last decade than Texas Roadhouse has missed in the last month. 3x times here in the last 30 days, and 3x misses. 3x at my home grill, and 3x perfection.

Good service, but with 3x changeovers this night (other nights at least 2x changeovers). Below average steak, and given 2x additional opportunities to improve, and I instead see regression.

Will I try again? Absolutely. But my expectations will be significantly higher next time. And they should be met, or at least,...