This week’s featured restaurant is Gus' Steak House in
Sonora.
At first glance the entrance lacks curb appeal with a seedy
appearance and parking sparse, but upon entering you realize you have entered
an establishment that has made its mark and is simply showing signs of age.
Dining with a time limit is not my preferred method of dining yet my husband
and I were the proud owners of two tickets to a Sierra Repertory play at the Sonora
playhouse and did not want to be late for the performance so we shot for the
early bird special and were pleased to be seated and served quickly.
The early bird menu boasts a nice selection of entrees from Italian
to steak house fare. I selected my favorite all-time meal, veal parmesan and
John selected a beef something-or-other, that actually turned out to be a stew…John
doesn’t do stews. This did not bode well in his book. However, my veal parmesan
was scrumptious. Perfectly cooked, just the right amount of marinara and a
healthy sampling of heavenly mozzarella melted to perfection. Served with
grilled red potatoes and seasoned squash, this patron was a happy camper. The
portions were just right, not too much and not too little.
The cost for the two meals was only $19.95. For the amount of
food, this price I feel could not be beat.
Now for the down sides. The atmosphere was loud, the
waitress was clearly not enjoying her chosen line of work (yet she was training
a young lady that was exuberant and cheerful…I will hold out hope for her
success) and the wine was of poor quality.
So with all this said, if you simply want a delicious meal
and are not discerning in the areas of ambience or service, then I would recommend
Gus’s. After-all when you pay $19.95 for two meals…you most often get what you
pay for…and I felt my food was well worth each penny.
By,
Charity Maness
(My little disclaimer: 'To dine or not to dine' is meant to be a
helpful - and humorous - informational piece only. I receive no monetary
compensation for this column nor do I endorse any one eatery. This
is simply my opinion. My tastes will be different from others and I
readily admit that I have no culinary background, but I am pretty
confident I know when food is cooked correctly or not, whether a drink
is poured well or not and especially whether wait staff is
first-rate or in need of a career change.)
