- Joined
- Nov 12, 2014
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I don’t see the problem. Corn looks cooked, lots of big juicy Kernels. Roll looks fresh and moist. That steak takes up half the damned plate, and is cooked well (not charred), likely by customer request. The cook obviously did what is referred to as “Butter-flying” the meat so that he could achieve “well-done” without drying the steak out. That is some GOAT chef technique.
The only criticism you could possibly levy is that the cheddar isn’t melted on that baked tater.
I’d pay $10-15 for this meal and be quite satisfied.