Restaurant Review: Tuscany Steakhouse

Your next favorite steakhouse

A classic steakhouse is arguably one of the backbones of this country.  There is nothing better than stepping into a restaurant and knowing you will be getting some of the best steak ever with simple and clean flavors to boost.  And one steakhouse that we had the privilege of trying and falling in love with was Tuscany Steakhouse.

Upon arrival, we were greeted warmly by the front and were immediately shown to our table.  The interior and decor inside was inviting, mixing the rustic feel that you would expect of a traditional steakhouse with some modern flare mixed in here and there. The staff greeted us immediately as we sat down and we were given a basket of delicious bread to sit on while we looked at the menu.  Tuscany Steakhouse boasts a full bar as well as some nice cocktails meaning that whatever your heart desires from drinks, they can likely meet that need.  On top of that, Tuscany Steakhouse has an assortment of some of the best wines you can find, all selected to pair wonderfully with the meal ahead.

To start, we tried their Baked Clams Oreganata.  The breading on the clams were toasted well giving a little bit of texture to it and had a hint of garlic and salt.  The clams itself were cooked well where the clams practically melted in your mouth.  That being said, the clams were still juicy and the breading added an extra level of savoriness as well as giving the clams a bit of added texture.  

We also got a chance to try the fried calamari as well.  This calamari was fried perfectly, having a beautiful golden exterior and not having a soggy part on it.  Even when running my fork alongside the fried edges, I could hear how perfectly this was fried. And when taking the first bite, you get a burst of juice and flavor that you always hope for with calamari.  On the side of the dish is some tartar sauce which pairs nicely with the calamari and adds a nice tang to the dish. 

Lastly, we got a chance to try Tuscany Steakhouse’s famous sizzling  Canadian bacon.  When this came to our table, we saw just how big how wonderfully fatty the cut of bacon was.  The juices coming from the bacon were glistening on the top of the meat.  Taking one bite of the bacon you immediately notice how juicy the bacon is along with the saltiness and the sweetness that you expect from bacon.  And even though this slice of bacon was extra thick and fatty, there was a beautiful crispness on the outer layers of the bacon which a much needed and wanted crunch.

For our main course, we tried both the sirloin steak and the chicken parmesan, two staples of any classic Italian steakhouse.  The sirloin was a thick piece of steak that was dripping with juice when it arrived at our table.  We enjoyed our medium rare and this was cooked just to our standards.  The steak was seared perfectly, having a nice crust on the outside and on the inside having the beautiful pink middle.  Taking the first bite, the steak burst with juice and flavor, and basically melts inside your mouth.  Tuscany Steakhouse also offers a nice steak sauce that adds a bit of tang and some spice to the steak which makes it even more delicious.  The chicken parmesan was up next.  If you have ever been to a traditional Italian restaurant, you know that there is no such thing as portioning.  We were met with a huge chicken cutlet served with a mouthwatering layer of melted parmesan cheese on top.  In some ways, it resembled that of a personal pizza with the size and shape.  The chicken was incredible juicy and moist.  It’s not hard to dry out a piece of chicken cutlet so the fact that the chicken was prepared like that is a testament to the skill the chefs here have.  The parmesan adds a nice layer of creaminess to it as well as a perfect amount of salt.   And in between the chicken and the cheese was a thin layer of marinara sauce.  The sauce was smooth and was added in the perfect amount so that it didn’t make the breading on the chicken soggy.  The sauce added the right amount of sweetness and acidity to the dish that played well with the saltiness of the cheese.  The chicken parmesan was truly a standout dish of the night especially considering how simple yet flavorful the dish was.

For dessert, we tried one of our all time favorite desserts, the creme brûlée.  A creme brûlée, in theory is a simple dessert, but in actuality requires a lot of technical skill to make well.  And this creme brûlée was an example of a creme brûlée done well.  As we ran our spoon along the burnt sugar crust, you could hear the crackle noise all throughout.  Every corner of this sugar covering was burnt in the perfect way.  The filling inside was creamy and smooth, having a light vanilla flavor that didn’t overwhelm the palette.  The flavors on this dish were clean and simple.  The light notes of vanilla play well with the extreme sweetness of the burnt sugar top and the texture from the sugar doesn’t make the dessert feel one note.

Our final thoughts is that Tuscany Steakhouse is definitely a place to go if you are looking for a restaurant that prides itself in quality ingredients, clean flavors, and familiar foods.  The food was delicious and cooked with skill and technique.  The servers were all attentive and so helpful with their recommendations.  We will definitely be coming back here and ordering another plate of chicken parm and finishing it with a beautiful creme brûlée.