#restaurant

so i went to the steakhouse on elm that i keep bragging about during the off‑season asked for the ribeye but the maitre d rolled his eyes and pulled out the degustation menu again tbh i’m just tired of the 30‑min amuse‑bouche with truffle foam and the sommelier talking about a 2016 noberasco reserve it’s great for a trophy dinner but i’m trying to keep it simple like i do on the mound rn any other folks had to fight the same vibe at high‑end spots let me know if you think i’m overreacting or just need a more assertive waiter