Greystone’s oppulance supposing by private dining rooms, upscale menu

March 3, 2016 - accent chair

East Wichita has another special-occasion restaurant, characterized by a low lighting, cost entrees and upscale interior.

Greystone, a plan of internal restaurateur John Arnold and some partners, non-stop in Aug in a former Famous Dave’s Legendary Pit Bar-B-Que space during Cambridge Market, 21st and Webb Road.

For those with normal means, Greystone is a place for a special night out, an anniversary or birthday splurge. Its many inexpensive entrees are $20, and a others can run adult to $54 for a primary ribeye steak. Salads and sides are extra. In those ways, Greystone reminds me of Chester’s Chophouse, Wichita’s other upscale east-side restaurant, where diners who confirm to abandon a additional $8 to $10 for a salad or side are presented with a hulk image assigned by a waste $40 steak.

But Greystone has something a tiny opposite that sets it detached from Chester’s or, really, any other Wichita restaurant: 4 private dining rooms. The smallest seats eight, and a largest can reason 20. Each has doors that tighten it off from a rest of a restaurant, wooden chair rails, chandeliers, big-screen radio sets and a tasteful, themed decor.

On a new weekend, we attended a birthday celebration for a crony during Greystone, and his mother indifferent a Map Room, flashy with a giant, framed map of North America. There were 8 of us, and we had a party, for sure. The private buliding let us be as shrill as we wanted, and 3 and a half hours flew by. By a finish of a evening, we were prepared to book a vacation for 9 and entice a waiter, Dalton, to join us.

Greystone shows no signs of a sequence grill grill that formerly assigned a building. Arnold and association gutted a building and filled it with high-end materials, including a built stones that accent many of a interior walls.

Customers travel by a front doors and are greeted by dim leather chairs, low runner and 3 or 4 smiling hostesses stationed during a entrance. They can stay in a plush watchful area or go wait in a friendly bar.

If they’re not watchful for a private dining room, diners will be seated in a categorical dining room, sectioned off by brief walls in a core of a restaurant. It’s an appealing collection of two- and four-top tables, any lonesome in white linen and organised underneath a coffered ceiling. (With adequate notice, a categorical room, that seats about 50, also can be sealed off for a private event.) Tucked in a spaces between a private dining bedrooms and categorical dining room are roomy, semi-private half-circle booths.

The food offerings during Greystone aren’t accurately talented – a menu is filled with steak, chicken, pig and seafood dishes, and a sides are potatoes and vegetables in a accumulation of decadent preparations. But a food is good, and a arrangement is gorgeous. If you’re prepared for a prices, we won’t be disappointed.

One of a favorite dishes was a one we had to wait for a longest. We systematic a 14-ounce primary ribeye, one of a few dishes that comes with a side – a installed baked potato. My messenger requested it be baked to medium, yet a beef arrived during a list well-done, that is a same as immature in my book. we frequency send food back, yet an improperly baked beef is a exception. Dalton apologetically took it away, and about 15 mins later, a manager delivered a new square of beef that was roughly middle singular (the approach we cite it). It was tender, luscious and beautifully charred, with a nice, tainted seasoning. The beef was value any dollar.

My duck Marsala was done of dual battered pieces of duck breast buried underneath a raise of sauteed symbol mushrooms and red onion. The duck was some of a many fork-tender and luscious I’ve ever eaten, and yet we didn’t ambience most Marsala in it, a brownish-red salsa that coated a image was silky and rich.

Another crony splurged and systematic a 6-ounce bone-in filet, a credentials of beef not common in Wichita restaurants. She likes her beef rare, and that’s how she got it. Though a high-quality beef melted like butter in a mouths, a cut’s sheer coming was flattering startling. The beef was served alone on a plate, with a bone still attached; eating it was a prehistoric, Flinestones-esque experience. One member in a celebration shuddered during a insatiable display.

The ahi tuna steak, coated in black-and-white sesame seeds and served bright-pink rare, also was a proposal treat, generally when dipped in a soy-based salsa served on a side, and a shaved, preserved ginger and dollop of wasabi served on tip of a tuna done a beautiful and dainty garnish.

The caf� during a list who couldn’t endure a hunk of proposal beef subsequent to her systematic a lobster cargot from a appetiser list as her entree, yet it competence have been even reduction appealing to her. The image cost $29 and came in an escargot-style portion dish, any cell filled with a hunk of lobster. But a shellfish was buried in a raise of cheese so greasy, a fat was seeping to a surface. The image looked unappetizing and felt complicated in a mouth. She pushed it divided yet eating some-more than a few bites and couldn’t convince anyone else during a list to try it.

But roughly all else we tried, we liked, including a bacon-wrapped scallops, that were simple yet baked rightly and interestingly served atop a bed of cumin-spiced forage with corn and black beans; and a decadent dessert done adult of dual hockey puck-sized discs of vanilla ice cream coated in a crumbled Butterfinger candy bar.

We also sampled several of a sides, that embody chive-whipped potatoes, sauteed spinach and broccoli with Bearnaise sauce. Our favorite was a uninformed corn, shaved from a cob so that many of a kernels were still sticking together and drowned in so most butter and cream, all a health advantages of a corn were now canceled out. It was unfeeling as dessert.

We couldn’t confirm on an appetizer, so Dalton suggested a $50 appetiser sampler, that comes with a inexhaustible portion of calamari, some shrimp cocktail, dual smallish crab cakes and fish drop with grilled bread. The birthday child elite spinach dip, so a kitchen subbed it in for a fish dip. The sampler is designed for six, yet it fed a celebration of 8 pretty well, yet we had to quarrel over a little crab cakes. Their miss of distance was done adult for by a shrimp, that were simply 4 inches long, and there were 4 of them. The bulk of a image was done adult of tiny ringlets of calamari, tender, easily boiled and sprinkled with diced peppers that combined a uninformed crunch.

Needless to say, Dalton was a delight, and waiters during Greystone are critical professionals. we found his business label tucked inside my carryout box a subsequent day.

Greystone Steak Seafood

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Where: 9719 E. 21st St. North; 316-295-2636

Type of food: Steak and seafood

Hours: 5-10 p.m. daily

Price range: Steaks are $24 to $54; entrees are $20 to $34; appetizers are $9 to $29; salads are $7 to $21; sides are $6 to $13

Reservations: Accepted

Alcohol: Full bar

Website: www.greystonewichita.com

source ⦿ http://www.kansas.com/entertainment/restaurants/dining-with-denise-neil/article63833262.html

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