Steakhouses age meat to maturity in order to increase flavor and decrease giggle fits after chefs ask to pass the Grey Poupon. Savor well-behaved meats with today's Groupon to The Royal Cut Restaurant in Ontario. Choose between the following options:
• For $20, you get $40 worth of upscale steakhouse fare for dinner, starting at 4:30 p.m. Monday through Saturday and at 4 p.m. on Sunday.
• For $10, you get $20 worth of upscale steakhouse fare for lunch, served Monday through Friday from 11 a.m. to 4 p.m.
Since 1989, The Royal Cut Restaurant has dished out a deluge of homemade soups, sauces, and succulent hand-carved meats within its homey confines. Choice pieces of Black Angus beef are aged, trimmed, and artfully plated to augment the dinner menu with mighty meats such as the roast prime rib of beef ($21.95 for 8 oz.), which includes a choice of homemade soup or salad, fresh vegetables, potatoes and rice, or home-baked bread. Steak knives slice through the petite new york strip steak ($21.95 for 7 oz.) to create savory serrated morsels or delicious games of tic-tac-toe. Though apt at cooking beef, cooks also satisfy protein desires with an assortment of other meaty portions including fresh Atlantic salmon ($22.95) and chicken marsala ($17.95).
High-noon noshers can wrangle a midday selection of starters, sandwiches, and entrees. A team of fries or homemade onion rings pairs up with burgers and sandwiches for a mouthwatering do-si-do, such as the grilled beef ortega's rhythmic romp of roast beef, swiss cheese, and ortega chilies on a grilled sourdough dance floor ($11). Heightened flavors spring from the wine list, where glasses and bottles entice taste buds with the clear cascades of Kendall-Jackson chardonnay ($9) or the daring bungee jumps of La Terre merlot ($6).
The Royal Cut Restaurant
Guests enter the luxurious dining room and revel in the aroma of grilled steaks and lamb chops. After sidling into a comfy chair at a table decked in a white tablecloth, they peruse the menus dotted with juicy cuts of black Angus beef and king crab legs. Diners welcome steaming plates of food to share table real estate with glasses of wine, consulting the hospitable staff for pairing recommendations and advice on which wines are the best conversationalists. If not partaking in a full meal, guests can recline in the lounge and sip cold beer while watching sports on the plasma TVs. Larger parties commune in the expansive banquet hall, munching on customized menus built to accommodate parties of 20–140.