Rawhide Steakhouse & Saloon

This place. is CLOSED. Stopped by today and the entire building was cleaned out. Sign is down and phone is disconnected but their website is still up and indicates they are open.

Service was great, salad was good, flatbread was alright but steak eh.
Really wanted it to be better. They need to make sure dinners main event isn’t a main disappointment. I hope they make it but without changes… another one bites the dust.

Within moments of being seated, Hozell our server was on the scene with a smile on his face and an upbeat attitude to match. He took our drink order and returned a few minutes later with said drinks as well as some bread with an olive oil/​balsamic mixture that also included some garlic spread, a cool twist that worked well. He went over some of the different steaks and sides with us and I decided on an 8oz filet with rice pilaf and chefs vegetables. I ordered my steak Pittsburgh style and asked if they knew what that was, Hozell answered with a resounding «Yes!», my eyes lit up with eager anticipation.
I took some time to take in the décor as they’ve only been open a few weeks, having taken over the old Chevy’s location. I like what they did. It’s got an overall casual rustic feel with the coolest and most unique salt/​pepper shaker I’ve ever seen (picture added).
Another gentleman, John, stopped by the table and introduced himself. He welcomed us and made sure everything was going well, which it was. I presume he’s the manager. I always appreciate it when the manager drops by. It was almost 9pm on a Monday so there were only a handful of other tables. I would expect extra attention and quick service in this scenario but you don’t always get it, it was nice that we actually did.
The food was very flavorful. The rice pilaf was amazing as where the chefs vegetables (carrots, green beans, bell peppers, cauliflower). The steak wasn’t as charred as I’d normally prefer a Pittsburgh style but the quality of meat was good and it was cooked to a perfect medium rare. Not great, but good for sure. My steak was fattier around the edges than most filets I’ve had before but it seemed much larger than 8oz so I wasn’t complaining. The plating was a little cluttered but the onion ring with grill marks on top of the steak was a nice touch. We decided to pass on desserts because we were full but it appears they have shot glass style desserts like Seasons 52 which I will definitely check out on my next visit.
During our dinner Hozell was able to find the perfect balance of making sure we were taken care of without breathing down our throats every 2 minutes. Our drink glasses where never empty and he made himself visible by walking by the table a few times without interrupting us but just making sure we knew he was available if we needed him.
I like how RawHide puts their own twist on a few elements of the steakhouse dining experience without totally reinventing the experience all together. In my opinion where they really shine is value. $ 29 for a big filet and 2 sides is more than reasonable, as is $ 4 for a large draft import beer. All in all there are fancier steak houses around town but RawHide provides quality food and some unique options in a casual environment for reasonable prices.

After waiting about 20 minutes for our dinners, the ribs were totally under cooked and impossible to chew. When I sent the ribs back, the waitress said they needed 10 more minutes and would then be great. They needed two more hours. It appeared that they had been partially parboiled with some sauce slathered on them but not barbecued as they should have been. The waitress asked if I would like something else, so I selected a burger, which other people in my party were enjoying. Forty minutes later a burger appeared. The restaurant was not busy and I’n not sure why it took so long other than to just be spiteful because I dared send back the inedible ribs. Over two hours for a meal that should have lasted much less time. The waitress told me that the manager said they were going to switch rib suppliers; my response was they needed to find someone who knew how to cook ribs.