[arnie]

It seems like everyone has pretty much covered the steak. In my opinion, whether you go to Donovans, Ruth Chris, Flemings (not mentioned) or Mortons, you will get pretty much the same, high quality, steak (all very good and very pricy.) The thing I like about Donovans is that the service is impeccable. Best in San Diego. The decor is, like Flemings and Mortons, intimate, cozy and dark. Ruths Chris in CV is very open and airy with high ceilings and a huge, loft-like second floor dining area.

It is difficult to duplicate this type of steak at home due to the dry aging process mentioned earlier. Most of these restaurants age their steaks in a temperature and humidity controlled environment until they literally start to decompose. This is what makes the steak so tender. I’ve heard you can do this at home – google steak aging to learn more.

One place not mentioned is Carvers in Rancho Bernardo. The steaks are a little smaller, probably not as high quality and a little less expensive. But they are served with a little more escoffier style french preparation. I had a filet stuffed with brie served under a port wine and raspberry demi gloss reduction. It was positively decadent.

[arnie]

It seems like everyone has pretty much covered the steak. In my opinion, whether you go to Donovans, Ruth Chris, Flemings (not mentioned) or Mortons, you will get pretty much the same, high quality, steak (all very good and very pricy.) The thing I like about Donovans is that the service is impeccable. Best in San Diego. The decor is, like Flemings and Mortons, intimate, cozy and dark. Ruths Chris in CV is very open and airy with high ceilings and a huge, loft-like second floor dining area.

It is difficult to duplicate this type of steak at home due to the dry aging process mentioned earlier. Most of these restaurants age their steaks in a temperature and humidity controlled environment until they literally start to decompose. This is what makes the steak so tender. I’ve heard you can do this at home – google steak aging to learn more.

One place not mentioned is Carvers in Rancho Bernardo. The steaks are a little smaller, probably not as high quality and a little less expensive. But they are served with a little more escoffier style french preparation. I had a filet stuffed with brie served under a port wine and raspberry demi gloss reduction. It was positively decadent.

[arnie]

It seems like everyone has pretty much covered the steak. In my opinion, whether you go to Donovans, Ruth Chris, Flemings (not mentioned) or Mortons, you will get pretty much the same, high quality, steak (all very good and very pricy.) The thing I like about Donovans is that the service is impeccable. Best in San Diego. The decor is, like Flemings and Mortons, intimate, cozy and dark. Ruths Chris in CV is very open and airy with high ceilings and a huge, loft-like second floor dining area.

It is difficult to duplicate this type of steak at home due to the dry aging process mentioned earlier. Most of these restaurants age their steaks in a temperature and humidity controlled environment until they literally start to decompose. This is what makes the steak so tender. I’ve heard you can do this at home – google steak aging to learn more.

One place not mentioned is Carvers in Rancho Bernardo. The steaks are a little smaller, probably not as high quality and a little less expensive. But they are served with a little more escoffier style french preparation. I had a filet stuffed with brie served under a port wine and raspberry demi gloss reduction. It was positively decadent.

[arnie]

It seems like everyone has pretty much covered the steak. In my opinion, whether you go to Donovans, Ruth Chris, Flemings (not mentioned) or Mortons, you will get pretty much the same, high quality, steak (all very good and very pricy.) The thing I like about Donovans is that the service is impeccable. Best in San Diego. The decor is, like Flemings and Mortons, intimate, cozy and dark. Ruths Chris in CV is very open and airy with high ceilings and a huge, loft-like second floor dining area.

It is difficult to duplicate this type of steak at home due to the dry aging process mentioned earlier. Most of these restaurants age their steaks in a temperature and humidity controlled environment until they literally start to decompose. This is what makes the steak so tender. I’ve heard you can do this at home – google steak aging to learn more.

One place not mentioned is Carvers in Rancho Bernardo. The steaks are a little smaller, probably not as high quality and a little less expensive. But they are served with a little more escoffier style french preparation. I had a filet stuffed with brie served under a port wine and raspberry demi gloss reduction. It was positively decadent.

[arnie]

It seems like everyone has pretty much covered the steak. In my opinion, whether you go to Donovans, Ruth Chris, Flemings (not mentioned) or Mortons, you will get pretty much the same, high quality, steak (all very good and very pricy.) The thing I like about Donovans is that the service is impeccable. Best in San Diego. The decor is, like Flemings and Mortons, intimate, cozy and dark. Ruths Chris in CV is very open and airy with high ceilings and a huge, loft-like second floor dining area.

It is difficult to duplicate this type of steak at home due to the dry aging process mentioned earlier. Most of these restaurants age their steaks in a temperature and humidity controlled environment until they literally start to decompose. This is what makes the steak so tender. I’ve heard you can do this at home – google steak aging to learn more.

One place not mentioned is Carvers in Rancho Bernardo. The steaks are a little smaller, probably not as high quality and a little less expensive. But they are served with a little more escoffier style french preparation. I had a filet stuffed with brie served under a port wine and raspberry demi gloss reduction. It was positively decadent.

[arnie]

I’m not contemplating defaulting on a mortgage. I don’t have one. My point is that I am sickened that, because I didn’t make a huge financial mistake by buying overpriced real estate, I’m going to punished for being prudent. I think the point of this article is that when you find yourself in a hole, the first thing you need to do is to stop digging. Currently the government is looking for a bigger shovel.

[arnie]

I’m not contemplating defaulting on a mortgage. I don’t have one. My point is that I am sickened that, because I didn’t make a huge financial mistake by buying overpriced real estate, I’m going to punished for being prudent. I think the point of this article is that when you find yourself in a hole, the first thing you need to do is to stop digging. Currently the government is looking for a bigger shovel.

[arnie]

I’m not contemplating defaulting on a mortgage. I don’t have one. My point is that I am sickened that, because I didn’t make a huge financial mistake by buying overpriced real estate, I’m going to punished for being prudent. I think the point of this article is that when you find yourself in a hole, the first thing you need to do is to stop digging. Currently the government is looking for a bigger shovel.

[arnie]

I’m not contemplating defaulting on a mortgage. I don’t have one. My point is that I am sickened that, because I didn’t make a huge financial mistake by buying overpriced real estate, I’m going to punished for being prudent. I think the point of this article is that when you find yourself in a hole, the first thing you need to do is to stop digging. Currently the government is looking for a bigger shovel.

[arnie]

I’m not contemplating defaulting on a mortgage. I don’t have one. My point is that I am sickened that, because I didn’t make a huge financial mistake by buying overpriced real estate, I’m going to punished for being prudent. I think the point of this article is that when you find yourself in a hole, the first thing you need to do is to stop digging. Currently the government is looking for a bigger shovel.

[arnie]

I haven’t heard anyone dispute the idea that this problem started, in part, due to loose lending standards and excessive liquidity. I’m not sure how more of the same is going to fix the problem. Lenders have to tighten loan requirements. In other words, when you find yourself in a hole . . . stop digging.

[arnie]

I haven’t heard anyone dispute the idea that this problem started, in part, due to loose lending standards and excessive liquidity. I’m not sure how more of the same is going to fix the problem. Lenders have to tighten loan requirements. In other words, when you find yourself in a hole . . . stop digging.

[arnie]

I haven’t heard anyone dispute the idea that this problem started, in part, due to loose lending standards and excessive liquidity. I’m not sure how more of the same is going to fix the problem. Lenders have to tighten loan requirements. In other words, when you find yourself in a hole . . . stop digging.

[arnie]

I haven’t heard anyone dispute the idea that this problem started, in part, due to loose lending standards and excessive liquidity. I’m not sure how more of the same is going to fix the problem. Lenders have to tighten loan requirements. In other words, when you find yourself in a hole . . . stop digging.

[arnie]

I haven’t heard anyone dispute the idea that this problem started, in part, due to loose lending standards and excessive liquidity. I’m not sure how more of the same is going to fix the problem. Lenders have to tighten loan requirements. In other words, when you find yourself in a hole . . . stop digging.

[Author]

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