Houston Press

"This hand-battered monstrosity of a steak is so perfectly seasoned and cooked, there should be a holiday to celebrate its amazingness."

Mike Riccetti

"I was, successfully finishing the steak and even scraping the plate for gravy and bits of fried crumbs with some very white bread after finishing everything else. I felt good. So much so, my heart skipped a beat."

Annie Bulloch

"The meat is tenderized to a point where it is so delicate, it’s tricky for the chef to lift it in and out of the coating mixture and fryer without tearing it. But into the fryer it goes until it’s perfectly golden brown and delicious."

Rizzo Arizpe

"The breading was golden brown and crunchy, like me. And for the most part it stayed glued to the steak, even after a gravy dip. No one likes those chicken fried steaks where the breading crumbles right off and you end up eating steak separate from fried batter."