Once-mighty steakhouse with just 74 locations left eyes big return
A beloved steakhouse that once dominated the United States is planning a comeback.
Don't call it a comeback. It's been here for years!
- Thread starter Xenomorph
- Start date
There was a time in my life when I thought a well-done ribeye dipped in A-1 from the Western Sizzlin was the epitome of cuisine.
Steak sauce is probably why Jesus won't come back. We clearly don't deserve salvation.
I always wondered if Sizzler was just slang for Western Sizzlin.' I guess the answer that is they are two separate chains?
I can remember as a kid thinking ponderosa ribeyes were the best steaks ever, I also thought a1 was great.
Steak sauce is an abomination for good steaks, but it's must have for a place like Sizzler.
Cue the Sydney Sweeney with a well-done ribeye AI magazine cover image?
There was a Western Sizzlin in Starkville back in the day. Fine dining at its best. My man kmack was the master of ceremonies.
Hot dog, I learned something today. Count me as in the boat of thinking sizzler was just shorthand for western sizzlin.
Fair. I've been fortunate enough in my life not to eat too many ****** steaks. I'm not a snob about too many things, but good steak is one of them.
Growing up, I was more of a “sirloin tips at Golden Corral” kind of boujee.
You can all shut your whòre mouths about A-1. I’d drink it if it were socially acceptable.
Here it is in its heyday w/ $1.39 steak. It is now the La Terraza Mexican Restaurant, across the street from Starkville High Baseball Field. Photo credit to "Starkville in the 70's" Twitter/X site.
I think that a lot of it for me was we didn't eat out. Maybe DQ after a ball game, but anything elevated above that was considered a big deal.
Eating with a coon *** the other night who asked for A1 for his ribeye at a nice restaurant. Waiter asked if he had tried the steak yet. Turns out he wanted the sauce for his loaded baked potato. Never seen that before.
I'm more partial to Heinz 57 Sauce when it comes to my fine steak dining habits..........
It is like elite beef jerky with slighly less juice and slightly better flavor. Slightly.
Yep, The Sizzler was California-based and most locations were in the western US. Western Sizzlin' was based out of Virginia and I assume was mostly eastern US.
AI says it started here in '77 in one location, moved at some point and closed in 2017???? I was living here in '17 and don't remember it from then. The original was either what became Danvers or was next door to Danvers.
I had no idea this existed. It’s… beautiful.
I used to love Western Sizzlin. Its spirit lives on through Country Bob’s.
Probably the only time I ever ate beef liver was off the buffet there. Unlabeled meat in gravy.
and La Terraza continues that tradition on today, "Mystery Meat" but its my favorite in Starkville
I thought it was where Quincy’s was before it was Quincy’s but my boomer brain may be wrong
From AI:
"The Quincy's Family Steak House in Starkville was located at
409 MS-12 E
- The building that housed Quincy's was later occupied by Barnhill's.
- It was eventually demolished and replaced by a Burger King.
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after seeing DCD with the ruffles reference, maybe there is something to it, however, ruffles is the superior ridged chip so I'm not sure that you can make them bad
Ever have Worcestershire?
I have, unintentionally, of course. That bottle of Lea and Perrins looked just like that tan coosied Coors light bottle.
A1 on a baked potato sounds pretty good. Heinz 57 on Waffle House hash browns is damn good too.
I remember when that place opened. We went and thought that it was great. Still couldn’t compete with Cy Thompsons Beef House out on 182 East toward the old golf course.
"Wash Your Sister" Sauce is awesome on scrambled eggs, that is all.................