khashmon

Hi Kibbee Nayee.

We turned off our lights at West Springfield on Jan. 12, 2019. Thank you and everyone who helped Monty's serve our wonderful community for the past seven years. Our decision to close was not taken lightly but the business was no longer sustainable (for personal as well as professional reasons). We are working on Phase II and will keep you posted with our progress.

Once again, thank you, Don Rockwell, and the greater Springfield/Burke community and friends who supported us even before we officially opened in 2012.We will miss you greatly.

Khash, Donna, Chef Marco, and the Monty's Ambassadors.  

Khashmon, re: shrimpcargot, here is the description of the dish cut and pasted from the menu:

Shrimpcargot

This mouth watering creation includes loads of shrimp sauteed in garlic butter and served on baby Portobello mushroom caps and melted Havarti & horseradish cheese.

 

Ok, one five inch mushroom cap is not baby mushroom caps.  Not just a quibble, it's a completely different thing than what was described.  May I suggest you either change the menu or change the dish?

 

Re: high choice meat.  I was enthralled by this discussion.  Who knew that there is such a thing as high choice?  Or "real" prime?

 

Truth be told, we really don't go to restaurants much, but when we do, we're looking for something we don't make at home, be it as mundane as kebabs or tamales, or as challenging as Szechuan or Izakaya.  Going out for steak is just not something we're likely to do.  We probably have steak every other week or so but at home. Other than last week, we haven't been out for steak in years.  But I appreciate the offer.  I have recommended you to several fellow dwellers in Burke and Springfield.

You are absolutely correct. We started with "Baby" and converted to large Cap. The description is an oversight. I will speak to Chef Marco and go back to the original description.

Also, you are most kind, both, in your honest review & for referring people to Monty's. Our offer stands and we welcome you & your husband anytime to try one of Chef Marco's off-menu specials. In fact, next time you decide to dine out and have a craving for a specific dish, please let me know and we will make an effort to include it on our specials menu for the evening.

If you think this unusual, consider our philosophy; We exist because of our community AND some of the best ideas come from our supporters, not us.

Happy 4th!!

I'll move this into the Peter Luger thread, but I first wanted people active in this thread to see this interesting video. I don't know how much of it is Showmanship, and how much of it is Absolute Truth, but it's fun to watch regardless.

"How New York's Peter Luger" Chooses Its Steak" by Nick Solares on eater.com

(Khash, you might not realize Mark Slater has been working in the restaurant industry for decades - both of you know your steaks.)

By real prime, I was trying to explain that the kind of prime that Peter Lugar in Brooklyn gets is not available to most restaurants.

Thanks Mark. I understand and appreciate your comment. I didn't realize you are restaurant veteran. Would like to have the opportunity to meet you sometime. Thank you as well Don.

DON:  Please keep this video on this thread. It is an excellent piece.

The video speaks directly to the "sliding scale" reference I made in an earlier post. As Jody inspects the hind quarter, she goes on to reject one of the Short Loins"”although marked "USDA PRIME""”and points out that when the hind is split, it was done so unevenly and would cause a problem during dry-aging. Also, toward the end of the video, Jody points to the difference in two Filet Mignon cuts and the exceptional marbling in one, and the ho-hum, mediocre marbling in the other"”both USDA PRIME.

Although our process is not as elaborate as Peter Luger's, we face similar challenges at times.

Is it common for non-franchise steak houses to serve Choice grade cuts? This is not a topic I'm entirely familiar with as my experience with restaurants devoted to steak extend to Ray's and that's about it. I just kinda assumed a place like Monty's would be serving Prime grade. Sorry if I'm sounding at all negative, khashmon, as that isn't my intention at all. I'm merely curious as to what's SOP at places like Monty's or Ray's.

High Choice is the norm. Real Prime is available to relatively few restaurants nationally.

What do you mean by "real prime"? I assume that's different from the prime cuts I buy from Costco.

Hi JSnake & Mark Slater,

JSnake, there are 4 categories of beef. Three are rated USDA: Prime, Choice or Select, while the lowest grade is not rated.

Starting with the lowest grade (or non-grade), they are found mostly in pre-pared "warm & serve" type boxed goods at the grocery stores and many inexpensive (i.e. Chinese or Indian) restaurants.

Moving up the chain, Select is the most common beef you might see at grocery stores' meat counter. Safeway Select, for instance, has changed its name & packaging to Rancher's Reserve to further disguise their USDA rating. They still may offer Choice, but with a substantial premium in price compared to their Select grades. These cuts hold true for most grocery stores.

Costco offers some nice Choice grade cuts, and may offer Prime as well.

Mark Slater: But, USDA grade alone does not provide adequate information as to which cut is better than another. Of course, marbling, fat trimming and other factors are important to the tenderness and appeal of steaks. But perhaps more important than Prime vs. Choice, however, is the age of the beef. Monty's serves free range beef between 9 to 16 months old.

Indeed, the age of the cow is often more important than its USDA grade. As a point of reference, the non-graded beef I outlined earlier in this post are typically from cows that have been artificially impregnated repeatedly for milk for many years, typically 5. They are then sold as beef once they are no longer useful for their dairy use.

As for the age old question of PRIME vs. CHOICE, we made a conscious decision early on to offer Upper Choice. Consider that each grade continues to have a sliding scale within its description. Prime at age 9 months, for instance, is likely far better tasting than Prime at the age of 3 years.

So, Monty's decision to use Choice with the other parameters set such as age, we believe, make Monty's a unique independent restaurant not only for the greater 22152 neighborhood, but for the entire DMV as well.

Of course, I'm a little biased. But in an honest way.

Hi Ilaine.
Thank you for trying Monty's. We appreciate all feedback--blogs, reviews, word-of-mouth or in person. Your's is among the best reviews I've read and we sincerely appreciate the honesty.

Meh, is perhaps the most difficult characterization of a review we can reply. I say this because it seems as though we may have fallen short in the quality control process of final plates.

You should expect from the Shrimp Cargot, for instance, a large Portabello mushroom with tender flesh, home to shrimp, sauteed in garlic butter & shallots and blanketed with Havarti horseradish cheese. From part of your description, the mushroom may have been overdone and should never have made it out of the kitchen. We will be sure to let the Chef & the servers know to avoid a repeat.

As for the Rib-eye, you should expect a high degree of marbleing on our steaks as they are all Upper Choice grade. The only thing that comes to mind of your description is that you may have been served one of the end-cuts which is known to have less marbling. We age, cut & trim our own steaks to ensure complete control on the final product. These end-cuts, along those from our NY Strips, are used to ground our own burger beef from which we hand craft patties. Again, it appears that the cut you were served should have been more carefully inspected before hand. 
All that said, we may never equal, or come close, to your husband's cooking, but we sure would be honored to hold a distant second spot. We would welcome the opportunity to serve the two of you again so that you get a better experience of your selections. Send us an email to guest@montyssteakhouse.com to arrange and I will make a point of being there to say hello.
Lastly, thank you again for the post. Insight such as yours allows us to prevent mistakes from recurring. 
Khash, Donna & Chef Marco

I can verify it one way or the other by tomorrow. 

Hi Don & Friends.

Not sure where the rumor may have started, but as far as Monty's is concerned, the "why" could be because restaurant traffic has slowed significantly since Fall 2013. Also Monty's image as "high quality yet pocket book friendly" proposition has been gradually replaced with "Special Occasion" & "Pricey" tags.

We have been addressing these issues, along with other hardships we've been dealt, and are seeing encouraging results trending upward. We anticipate improved business to continue through Spring and beyond.

Perhaps your readers could help ensure Monty's success by visiting & sharing their experience with friends. Few would criticize Monty's menu when compared to other fine Steakhouse choices such as The Capital Grille, Palm, Del Frisco's, Morton's, Ruth's Chris, and yes, even second tier Steakhouse restaurants. Our quality ingredients & spectacular Chef Marco's creativity is second to no other concept--and we're right here in West Springfield!!!

Indeed, other than Monty's, there are only 3 other restaurants in the DMV that serve Bone-in Filet Mignon (the other three are The Capital Grille, Palm & Del Frisco's). Rest assured, ours compares favorably with theirs, just much less expensive.

Hi lonewolfclub.

Thank you for visiting Monty's a second time, especially after the poor service you experienced on your first visit. Occasionally things go wrong and we are truly grateful when guests do not assume that below average food and/or service is the norm at Monty's.

You mentioned in your post that your first experience was "horrendous" while your second was "better." Please be assured that every experience with Monty's you should expect "excellent". Or, as our slogan states, "Perfect."

We are the first to admit that our service suffered for the past several months due to unexpected events that often cause irrecoverable damage to many who may suffer similar tragedy's. We, however, have been blessed to have survived....and I mean this on several levels which I cannot go into on this forum.

Most importantly, a sincere thank you for returning. We would like to learn more of your experience for two reasons. One, so that we could understand what went wrong, and secondly to put in place fixes to prevent future mistakes.   I look forward to hearing from you via email:  guest@montyssteakhosue.com, and meeting you.

Unrelated to Monty's, I would agree with your comment of Osteria Marzano. I took my family out to dinner there recently and was very impressed with the wonderful job they have done on all aspects of the restaurant; design, furniture selection, décor, food quality & presentation, etc. We have not only "liked" them on FB, but have them featured as one of five "Favorites" on our FB Home page. West Springfield +5 mile radius is better for having them in our neighborhood.

"Time to take it up a notch" campaign......
A couple of images from our first tasting in year 2 of operations.

Follow this link. Thank you. 703-942-8676

https://www.facebook.com/media/set/?set=a.506610029392286.1073741828.237146756338616&type=1&notif_t=like

Hello Everyone....
Thought you would like to know that Monty's Steakhouse turns one today, May 31, 2012. To celebrate, we have the following promotion through this weekend with our compliments:

• Cup of Lobster Bisque Soup during lunch
• A Surf & Turf Appetizer for dinner

Hope you can join us. And, thank you for your comments & support.

The following link is to an email we sent out this morning. http://us4.campaign-archive2.com/?u=7da991646b3953bad53eba1bd&id=31e49a919e&e=42876428e4

I originally didn't want to take restaurants who have their own threads, but at this point, it's (maybe) better than nothing. Thanks for your kind words, Khash.

Don.

I want to thank you again for the benefits you provide the community. I am happy to inform your members that we have taken advantage of your advertising offer and have started a new thread entitled, "Monty's Distinctive Catering." Hope you like it.

The same great quality, fresh ingredients, unique menus, sensational presentations & exceptional value that has made Monty’s Steakhouse & Lounge of Springfield, VA a favorite among the community is now available anywhere you choose:

• Corporate
• Private Home
• Fund Raising
• Team Sports
• Houses of Worship
• Picnics, and much more

Whether simple or elegant, drop-off to full service catering, and any combination that suits your event, Monty’s welcomes the opportunity to help ensure that your special event remains special for you & your guests to long remember.

There is really no end to our creativity. Contact us by phone, 703-942-8676, or email, catering@montyssteakhouse.co...

“We listen not to reply. We listen to understand before we reply.”–Monty’s

I originally didn't want to take restaurants who have their own threads, but at this point, it's (maybe) better than nothing. Thanks for your kind words, Khash.

Words & sentiments are sincere.

You are providing a valuable service. With a fragmented audience and constant stimulation & distractions hitting us "at the speed of light", it takes time, repetition & persistence to get people's attention. Thanks Don.

If there isn't a single caterer out there who is interested in advertising their businesses for free, I'm going to go ahead and shut this forum down this week. I'm sitting here holding out free money, and nobody even wants it.

Your loss, my friends, not ours. Glad you're all kicking so much ass that you don't need free advertising!

When you decide you do, you can take out an ad and pay for it just like everyone else.

If there's one opportunistic caterer out there who is smart enough to recognize a gift when they see it, act within the next few days; otherwise, it's bye-bye.

I would like to nominate Monty's Steakhouse & Lounge's Catering. We have been busy putting "meat on its bones" and thus catering while keeping a low profile.

Beginning May 31, 2013 (our one year anniversary), Monty's Distinctive Catering arm will be in full swing.

Thank you Don Rockwell for being such a valuable asset to so many people & businesses. We will begin the thread in the next few days. Please continue your fine work & support of our community!!

Um, no...Kliman provides a view that's closer to yours. God forbid Sietsema can simply disagree with the DR majority...there has to be some sort of conspiracy theory behind it.

Here's what Kliman said in his chat:

"I’ve had good steaks. Would I go out of my way to dine at Monty’s? No.

But if I lived within 20, 25 minutes, I would make it a regular part of

my rotation."

Take out the line about steak, and it's almost exactly what Sietsema said.

Either way, I look forward to trying Monty's soon..I grew up in Springfield, and would have loved to have this place back then.

Thanks for the post, mtureck. We are glad to know that you will be giving us a try soon.

Kliman also had the following to say in the same chat that led up to the quote above:

"As for two people having differing opinions on the place — why is that so surprising? Happens all the time in theater, with books, with music. So much, when it comes to food, has to do with expectations. If you read a review, and that review is positive, you come to that restaurant with vastly different expectations than a person who has never read a review. I came to Monty’s via a tip from a reader. That’s different from reading a review.

And there are times, as well, when part of my excitement for a place has to do with a sense of discovery, of finding something good that hasn’t been unearthed previously. Of course, when I write that review, I automatically spoil that same sense of discovery for readers. They can’t have the same experience I had. Expectations are different."

My favorite part is the bit about "sense of discovery." I know personally that when I discovered Ray's The Steaks, for example, based on a casual conversation--not any review I had read--I took at least 20 friends with me over time, and referred countless of others only because of my sense of discovery (and of course, the good food). And Ray's, to this day, remains one of my favorites.

The steaks are the star. Ironically, Todd Kliman's review just came out in the Mayissue of The Washingtonian with a different caption. It will be posted online at some point, but the headline reads, "OLD MEET NEW". I feel Todd's review does Monty's justice, whereas Tom seems to like almost everything about us except the steaks.

Thought you would like to read Todd Kliman's review. http://www.washingtonian.com/restaurantreviews/montys-old-meets-new.php

Had dinner here on Friday night and left very happy. The ceviche was enjoyable and surprisingly spicy. Had the porterhouse for two and it was certainly easy to tell it was dry aged from the wonderful aroma. Our waiter brought us a selection (all?) of sauces since it was our first visit, but the kitchen still sauced our steak (veal demiglace IIRC). The top three were the chimmichurri, horseradish, and black peppercorn. The sides were green beans (ok) and roasted mushrooms (good).

Dessert was an almond tart with vanilla ice cream that made for a pleasant finish to the meal.

We will certainly return.

True to your word. Thank you for giving us a try, mdt. We appreciate your support and are delighted to know you enjoyed your selection.

Exactly. You bill yourself as a steakhouse then the steaks better be the star, period. I am happy to hear that there are many other dishes worth ordering.

And since Khash is posting here, where do you get your beef, local farms? Do you do the dry aging in house and for how long?

The steaks are the star. Ironically, Todd Kliman's review just came out in the Mayissue of The Washingtonian with a different caption. It will be posted online at some point, but the headline reads, "OLD MEET NEW". I feel Todd's review does Monty's justice, whereas Tom seems to like almost everything about us except the steaks.

In a recent post, Todd makes a good point on one of his blogs in response to why his & Tom's reviews vary. Tom said, "As for two people having differing opinions on the place — why is that so surprising? Happens all the time in theater, with books, with music."

With regard to our beef supplier, A.M. Briggs is our beef supplier and we use their facility (only because we do not have the necessary "foot print" to dry-age in-house). We age the beef 21-28 days, then hand trim and cut our own portions in-house. Their source consists of some 200 local/family farms, with a foot print from New Jersey, Ohio and South Carolina. None of the farms use animal feed, and the like, to raise their cattle.

I'm not fond of "name dropping", but Bobby Van's in DC, Greenbrier Resort in WV, and the Homestead are all dry-aged in the same facility. So, Tom 'implied' that the beef is not dry-aged. He did not assert it. His inability to distinguish between dry-aged and non is surprising, but not offensive to us.

Most important, I think, as I explained to my sons who love basketball, no player in the NBA "sucks". Fans may be thoughtless in their comments of them, but only a finite number of players qualify to be in the NBA. Therefore, the worst player in the NBA is better than the best player who didn't make it.

Monty's, a startup founded on principals instilled in my sister and me by our parents, is being compared with some of the finest restaurants in the area...indeed outside of the area as well. Regardless of the ratings, we know who we are. We know who we serve. We will continue to "under promise, over deliver".

We appreciate Don Rockwell and all of the other fine friends we are making along the way. Posts from the community are what make Monty’s special. National recognition feeds the ego, yes. But a supportive community, employing unemployed community members, being considered an extension of our diner’s homes….that’s the stuff that builds communities.

Thank you to all of our newly found friends & supporters. Without your acceptance to the community we would not be who we are.
I am pleased to confirm that Monty's is toddler friendly. We also have three designated handicapped seating in the dining area, one in the lounge/bar and one on the patio.

Feel free to contact us with questions and/or special requests.