In the former Logan’s Roadhouse near Towne East Square is a new restaurant some of you may be familiar with. Chef’s Table Roadhouse opened earlier this month and is an extension of the popular Winfield restaurant called Chef’s Table.
353 S Rock Rd.
Wichita East, KS 67207
Monday – Saturday: 4pm – 9pm
Closed on Sunday
For now, Chef’s Table Roadhouse is reservation-only. Dine-in and carryout is available but if you choose to dine in then you’ll have to call and make a reservation. While the restaurant has a capacity of nearly 300 people, this will allow them to do proper social distancing.
At Chef’s Table, the menu is a very simple one-page spread that includes three entrées: a ribeye steak, BBQ chicken, and salmon. It also includes a handful of appetizers, a salad, soup of the day and a few desserts.
On my visit, I went with the steak ‘n taters meal. My server was taking my order via a tablet. While I usually order my steaks rare plus, she noted that wasn’t an option on her tablet, so I went with rare.
My dinner then began with two complimentary pieces of bread that had a nice slither of butter on them.
A considerable amount of time took place after I placed my order. When my food came out, I noticed why. My steak came out at a medium temp with a bit of pink in it. My server did ask how everything looked and I showed her. At that point, I was OK with eating it since I was hungry, but she was wanting to take it back to correct the issue.
Knowing how much time it took, she did bring me out a complimentary salad which hit the spot. It was very refreshing and topped with a very light vinaigrette that I loved. Honestly, one of the best house salads I’ve had in recent memory.
Soon after, my steak finally arrived and I was ready to grub. My server asked me to cut into my steak and it was as rare as could be. It came with some potatoes and veggies but most of my focus was all on the ribeye which ended up being a good cut with a nice amount of fat on it.
Steaks are always tough to review. There are so many factors to consider because people feel like they can do it better themselves at home, the price of dining out for steaks can get high so people’s sense of value varies greatly and literally hundreds of other factors.
For the most part I enjoyed my ribeye. It was well-seasoned and easy to cut into. It came out tender with each slice offering a rich moist fatty bite. There was a unique aftertaste to it I couldn’t detect but something my taste buds definitely noticed. Regardless of that, I took my time savoring each bite.
Compared to all the other steakhouses I’ve been to in Wichita, I don’t think I’d put Chef’s Table Roadhouse in my top three. That’s not to say it wasn’t good but I’ve definitely had better.
I’ll add though my server did an amazing job throughout my dinner. She was super attentive and made my dinner more worthwhile.
Here’s their menu:
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