I'm pretty sure what you have there is "random stock picture of a steak."

Why not name it? Save people from being disappointed…

I wasn't sure if it was appropriate to out the restaurant like that?

That doesn’t look good

I wish, the guy holding it is the owner of the restaurant.

Is that steak sitting on a bed of hash brown and bacon boiled Brussels?

Then they need a better camera.

I worked as a chef for 20 years, and I've never heard of a t-bone that came in the door frozen with grill marks.

It's totally appropriate to out the restaurant like that.

That's what it looks like, but the description in my email did not say.

That's my best guess too

Church Brew Works.

Could it be the camera angle? I'm not any kind of photographer (and especially not a food photographer).

​

What would cause a steak to look like this if it isn't simply frozen and oven baked?

It's thin, poorly cut and fairly rare, is my best guess.

I'm not entirely sure, I haven't seen a picture with this few pixels since the 90's.

Yintzers love their grill marks

Grill Marks for you Yintzers

This is exactly what we expect from them anymore. I don’t think anyone will actually be shocked

Sheetz

We went there for Valentine’s Day this year. It was a mistake. They used to be amazing.

Is it possible the flame isn’t hot enough to reach the steak but only to heat the grill?

I see a lawsuit coming

Why you should never out a restaurant down the pike

That's actually usually what you want.

Again, I'm judging a very poor photograph, but my best guess is that's very rare, cooked on a grill that wasn't properly preheated.

It's industry standard. 45°/45°

This isn't a review, this is someone sharing promotional material the business made themselves.

Either way, your article is nonsense. Get back under the bridge.

And I don’t know. All I know is it doesn’t look cooked correctly.

it may be that the owner rushed it to take the promo photo.

I'd bet money on it.

It's also a poor cut. You can't cut t-bones thin and have them look good because the meat shrinks during cooking but the bone doesn't, so the meat doesn't look "right" because it doesn't have the visible char you're used to in most other cuts

Please see my reply to the comment about the owner rushing it

thank fuck my boss actually listens to me ("hey, this isn't gonna look right if you don't give me a minute to do it properly") or we would have some shitty promo photos of our food.

That steak does look like it belongs @ Sheetz

Exactly Industrial Chain restaurants

people generally expect grill marks on their steak regardless of region. this article is mostly for folks whose favorite restaurants all have Sysco as the head chef.

It's French Technique. You have no idea what you're talking about.

Worked at Ponderosa for 8 1/2 months I do know what I am seeing.

That makes a lot of sense.

It's simply depressing that a restaurant owner would take such a poor picture of his own food and think, this will bring them all in.

I would keep that to myself, if I were you.

What’s weird is that on their Facebook page the other food has better pictures and this picture isn’t on it.

One of the other posters thought it was probably rushed and perhaps a poor choice of using a poor cut they wouldnt otherwise serve.

But jeez so many bad decisions sends up all kinds of red flags. I mean if this is the kind of short cuts theyre taking with advertising. What are they doing in the kitchen

NO.

Yes. And I think I would agree. When I lived closer I went here frequently and it was amazing. Now, not so much.

They def served a 1950’s Sears catalogue “man meal”. Tempt your hubby enough, just enough. wink wink

Restaurants shouldn’t be allowed to be in business if they serve previously frozen steak. Fucking lazy and gross.

Oooh la la

Eat N Park has more appetizing pictures to try to get you to spend $9.95

this is the same place that sued the city over paid sick leave a few years ago, so i can't imagine the kitchen environment has improved since.

You know what the real problem is? No one wants to work anymore.

The stock excuse of businesses when no one wants to patronize them.

Oh god that discharge that slid onto the sprouts ☠️

Church Brew Works is a full disappointment now. They don’t even brew half their own beers anymore.

Don’t forget blaming CoVid for everything still.

Funny how my friends were able to open a second restaurant during CoVid, yet others seemed to be adapting just fine.

Maybe the reason why struggling businesses like to blame “people don’t want to work anymore” is because they themselves don’t actually want to work anymore.