New steakhouse offers perfect selections
W’s STEAKHOUSE
189 E. Kings Highway 861-1571
HOURS: 5 to 10 p.m. Monday – Wednesday; 5 to 11 p.m.
Thursday, Friday and Saturday
The W in this restaurant’s name could certainly stand for “wonderful.”
That being said, it actually stands for Chef Wil Pipkins. Chef Wil and owner Lee Anne Wallbaum have created an enchanting new upscale dining experience that should satisfy any gourmet. The main dining room is tastefully decorated with art and a fantastic centerpiece lighting fixture hanging from the ceiling in the middle of the spacious room. The ambience is elegant yet not stuffy.
The building, located on Kings Highway was remodeled originally by Scot R. Smith about eight years ago.
As the name announces, this is first and foremost a steakhouse. The filet ordered was perfectly cooked to order, and the prime cut of quality meat was so tender a spoon could cut it – just the way I like it.
The incomparable filets come in 6-, 8- and 10-ounce sizes with larger portions cut to order. W’s also offers a 12- and 16-ounce ribeye and a bone-in ribeye of 22 ounces. They also offer a 14-ounce New York Strip and a 20-ounce porterhouse.
As good as these steaks are, there are some who are not red meat eaters and W’s delivers quality product and flawless preparation for those tastes as well.
This being Louisiana after all, seafood here rises to the same high standard as the steaks. Shrimp can be ordered fried, grilled or scampi, and the fried are good – crunchy, light batter encasing succulenttender shrimp and accompanied by excellent tartar and cocktail sauces. Get the two soft shell crabs, and you are in Gulf Coast heaven – perfectly breaded and fried, these large beauties are crunchy sweet treasures. The lobster was perfect in every way.
Chicken and shrimp are also an option served over pasta and kabobs over rice with a choice of chicken, shrimp or steak.
I got so excited about the steak and seafood entrees, I forgot to mention the short menu of exquisite appetizers.
The large scallops appetizers were meaty and tender and perfectly grilled. They also offer marinated crab claws with a dressing that simply cannot be beat. Crab cakes with a cream sauce, order of two, are impeccably crafted, seasoned and cooked. New Orleans-style barbecue shrimp are like a trip to the French Quarter with one delectable bite.
For sides, choose from au gratin potato, baked potato or hand-cut fries. Venturing beyond steak and potatoes, order grilled veggies (squash, zucchini, baby carrots, bell peppers) or, my favorite, the exceptional macaroni and cheese with Truffle oil. This is definitely not your grandma’s mac and cheese.
Choose from a wedge or Caesar salad with your choice of dressings from peppercorn ranch, blue cheese, Italian, thousand island, honey mustard, Caesar and red vinaigrette.
If you have achieved the near impossible and saved room for dessert, you will be sweetly rewarded with an exceptional version of bread pudding with whiskey sauce. This southern tradition is well represented here with a bread pudding that does the South proud.
The bar is intimate and subdued with a drink selection that will impress with a variety and knowledge. If they do not have what you drink, they will make every effort to get it for future visits. Wine selection is well thought out and offers something to complement each dish and every taste.
The service here is exceptional, as it should be in such a fine eatery. If you are lucky enough to get waitress Rebekah Brown, you will experience world-class service that is friendly and knowledgeable but not obtrusive. Overall service here adheres to the same high standards as the cuisine. W’s Steakhouse is a rousing success due to fabulous food, flawless service, a well-tended bar and an ambience that is subtly elegant.
– Karl Hasten
