There are no easy decisions once you slide into a booth at Ormond Steakhouse. What should I get as an appetizer? What should I get as an entree? What nickname should I choose for the server? All of these things rush through a diner's mind as they open the menu and scan over its assortment of wood-fired steaks, chicken, and seafood.
Meals kick off with the likes of fall-off-the-bone rib tips and homemade kettle chips topped in melted blue cheese. Then, servers bring plates of market fresh fish, center-cut pork chops, and USDA choice steaks such as a Texas top sirloin in peppercorn sauce. Most of the entree selections do have a couple of things in common: chefs grill them over wood-powered flames, and they go perfectly with sides such as cinnamon apples. Beer, wine, and specialty cocktails—such as a pomegranate margarita—put the final note to this culinary symphony.
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