Shepherd Express

Dining Out -Steaks ‘n’ Stuff 
   by Jeff Beutner

The wait for the reopening of SteakHouse 100 in its new location seemed to take forever, although the actual time was just over two years. Today, nothing remains of the former corner tavern that occupied the site.

The name 100 refers to the Steak House’s original location at Greenfield and Highway 100. A few years ago the building was purchased and demolished to become another Walgreens. With that location gone, owner Tom Miller purchased Chuck’s Supper Club on Silver Lake near Oconomowoc. He then began on this more time-consuming project.

The new location in beautiful downtown West Allis features an exterior of stained wood, a novelty in the area. The dining room has tall windows overlooking the busy traffic on Greenfield Ave. In the rear is a far cozier bar popular with older locals, not a tattooed Harley-Davidson crowd.

Unfortunately, a few corners were cut when it came to furnishing the dining room. The uncluttered walls were fine, but the table and chairs are of a Ramada Inn banquet hall variety and the seats along the wall can be downright uncomfortable – some even have a strip of wooden moulding that aims straight into your back. However, the choice of white linen tablecloths and alternating black and burgundy napkins befits what could be a very pleasant room.

The meals get off to a good start when a basket of warm bread arrives. Entrees include soup or salad. The salads are a contemporary mix of field greens, gape tomatoes and decent croutons. Though the salad dressings are venerable steak house standards, they have some nice homemade touches from the red wine vinaigrette to the blue cheese with sour cream.

Soups are another story. A recent special pork gumbo nearly came alive with a peppery finish but their sausage soup proved more filling than satisfying. Stick to salad. There will be plenty of red meat later.

Of the appetizers, the smoked strip loin ($7.95) is a winner with its thin slices of beef served over field greens with blue cheese and a balsamic marinade. Eggplant ($4.95) is dipped in flour and deep-fried, very fresh, though the pieces seem to large to cook evenly.

Prime rib is served in three sizes ($14.95-$21.95). The black angus beef is well prepared but those that like their beef on the rare side will find that the rarer cuts sell out quickly. If you must have a medium-rare slice on a Saturday night you may want to reserve it in advance. New York strips ($14.95-$19.95) come in a junior and senior size. Again, this is decently prepared and fairly priced. Among the house specialties is rack of lamb loin ($23.95). A 10-12 oz. rack does not sound large but this serving has eight ribs. The preparation is very simple with no herbed crust, just tender, flavorful lamb. These items include a choice of baked potato, fries, rice pilaf or pasta with garlic butter or marinara sauce. The pasta with garlic butter tastes more oily than buttery. However, the baked potatoes are fine and well-suited to this meaty menu.

Lighter appetites will find a selection of seafood and dinner-sized salads. Splurgers will find beef ‘n’ reef combinations including cold-water lobster tails.

The lunch menu has lower prices and one item not on the dinner menu, pan-fried pike ($8.95). The pike is the only clinker, having little flavor and a light breading that offers little help – even the excellent tartar sauce cannot rescue it. Instead, consider the Icelandic cod. Then again, when in Rome stick to the red meat!

Make a Reservation or go back to Home