I love a good steakhouse. When visiting San Diego, I was lucky to get to visit Donovan’s Steakhouse. They are a high-end restaurant known naturally for their steaks.
When I walked in, I headed straight to the bar where I got to enjoy a fun cocktail.
I ordered the Orange Mark. It was a blend of green mark Russian vodka, Cointreau, fresh lime juice, and San Pellegrino blood orange.
This drink was sweet and smooth. I loved the orange flavor. It was not overpowering, yet still refreshing. It went down very easy.
After pre-dinner cocktails, we headed over to our table. To my surprise when I opened my menu it lit up. It was the coolest thing and it was really necessary because the restaurant was dark inside.
The table started with a giant seafood tower. The presentation was spectacular. It came with raw oysters, crab legs, jumbo shrimp, and lobster tails. I tried everything except the raw oysters.
The crab meat was sweet and did not need any sauces to be enjoyed. The shrimp were so big I needed to cut them in half in order to dip them in the cocktail sauce. For the lobster, normally I would want my lobster hot and with melted butter. But this lobster tail was cold. I really enjoyed it cold. The sweet taste came out more because it was cold. The meat was also very tender. I did eat a few pieces with cocktail sauce for a little bite of horseradish.
Not long after finishing the fresh seafood, the steaks came out. I ordered an 8oz filet mignon. Rather than a plain, medium filet changed it up and got it Oscar style.
By ordering the filet this way, I got Alaskan king crab meat on top and then it was covered with a house made béarnaise sauce. It was extremely over the top. it was really tasty but in the end I think the crab and sauce actually took away from the flavor of the steak. Plus it cost a lot extra to do it this way and it was not worth the price.
Nevertheless, I still enjoyed the steak after I took some of the béarnaise sauce off. There was a nice salty, grilled taste. It was a perfect medium too.
I also enjoyed a glass of red wine with the steak. It helped enhance the flavors of the meat.
On the side I got two pieces of asparagus. It was grilled up and also had a slight salty taste. I really wish I had gotten a few more pieces.
Along with the steak I got a classic baked potato. I made sure they put butter and bacon on it. The butter made the potato creamy and the bacon added crunch.
The table also ordered a side of creamed spinach to share. I had a little taste of it. It reminded me of a spinach dip that you would eat with tortilla chips while watching football. It was good but I was starting to get full and wanted to save room for dessert.
Speaking of dessert, I shared the fresh made crème brulee. It came with fresh strawberries on top. It was the perfect sixe for sharing.
The sugar was caramelized to perfection. It had a slight saltiness to it and added great crunch to the cream when eaten together. The cream filling itself was sweet and smooth. I am so glad I ended my meal with this dessert. The sweetness helped balance out the saltiness of the steak.
If you are looking for a wonderful steak while in San Diego, then check out Donovan’s. They are a little pricy so check out their menu first at www.donovanssteakhouse.com
Enjoy!
T
