{"id":6574,"date":"2018-09-25T19:13:14","date_gmt":"2018-09-25T19:13:14","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=6574"},"modified":"2018-09-25T19:13:14","modified_gmt":"2018-09-25T19:13:14","slug":"sunday-brunch-at-the-k-bar-steakhouse","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2018\/09\/25\/sunday-brunch-at-the-k-bar-steakhouse\/","title":{"rendered":"Sunday Brunch At The K Bar Steakhouse"},"content":{"rendered":"

Whoooweee we finally made it to this brunch.\u00a0 It’s our third attempt.\u00a0 Being from the land of over the top buffets, it was no Vegas Sunday brunch, but the food was dang delicious.\u00a0 Mostly.\u00a0 Well, there was one exception.\u00a0 Just say no to previously frozen lox.\u00a0 It’s makes the fish have that dry sponge texture.\u00a0 I could tell immediately.\u00a0 We won’t discuss it.<\/p>\n

Personally, I had two plates of prime rib.\u00a0 Yeah, that’s right.\u00a0 I usually do.\u00a0 The first plate had a perfectly cooked carrots and green beans dish, expertly seasoned and a chantrelle mushroom rice pilaf.\u00a0 I was in heaven.<\/p>\n

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The next plate of prime rib had cold green beans with a balsamic dressing.\u00a0 I liked these green beans better than the first and wished I had thought to pick out some carrots from the other chafing dish.\u00a0 I had a couple crab rangoons, but the potato skins were cold.\u00a0 They were delicious, I just prefer them hot.<\/p>\n

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I had to have some salad.\u00a0 I asked the waiter for some sliced tomato since there didn’t seem to be any salad add ins available….just greens.\u00a0 But the greens were clean and dry and free of any yicky bits.\u00a0 You know what I’m talking about!<\/p>\n

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From there I moved on to fruit and dessert.\u00a0 By the time we got to dessert I was nearly in a coma.\u00a0 I had to cease and desist the mimosas, which by the way, are six bucks for bottomless mimosas.\u00a0 I needed some tea.\u00a0 They serve it in lovely little two or three cup silver teapots.\u00a0 I had six different desserts and all of them were good, but my favorite was the cherry danish.\u00a0 Big surprise there.<\/p>\n

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We’ve been to the K Bar for dinner.\u00a0 It’s a lovely steakhouse and our service was groovy.\u00a0 For dinner, we like to get the tomahawk….a giant ribeye.\u00a0 Actually, they have two sizes.\u00a0 The smaller one is great for two people with maybe a serving leftover.\u00a0 The larger one served six of us after a cold seafood cocktail appetizer that included crab, lobster,shrimp, and raw oysters and it was perfect.\u00a0 The sides are easily enough for two people and I haven’t had a side there yet that I didn’t like.<\/p>\n","protected":false},"excerpt":{"rendered":"

Whoooweee we finally made it to this brunch.\u00a0 It’s our third attempt.\u00a0 Being from the land of over the top buffets, it was no Vegas Sunday brunch, but the food was dang delicious.\u00a0 Mostly.\u00a0 Well, there was one exception.\u00a0 Just say no to previously frozen…<\/p>\n","protected":false},"author":1,"featured_media":6561,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[1],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2018\/09\/20180923_100303_HDR.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-1I2","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6574"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=6574"}],"version-history":[{"count":2,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6574\/revisions"}],"predecessor-version":[{"id":6581,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6574\/revisions\/6581"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/6561"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=6574"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=6574"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=6574"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}