After finding out that I was selected as number 4 of the Top 50 most prolific Elites of 2025, a…read moreyear when I also was awarded the Yelp Triad Squad Photographer of the Year Award at the Yelpies Award Ceremony, an event that honored the highest-performing Yelp Elites, celebrating their contributions and accomplishments throughout the year, and where last year I was awarded the Yelp Triad Squad Yelper of the Year 2024 Award, I decided to celebrate this special occasion by having dinner at Frankie Rowland's Steakhouse in the heart of Downtown Roanoke. This well-regarded, upscale steakhouse, received The Roanoker Magazine's 2025 Platinum Award for Best Steakhouse in Roanoke City, and is considered a premier dining destination in the area, offering a high-end experience with a focus on quality cuts of meat and a sophisticated atmosphere, though at a higher price point.
I made a reservation through the Open Table app for this Wednesday at 5:00pm, dining opening time, for table 85, which was the table I sat at the last time I dined there. This is one of only two tables next to a window in the back of the restaurant. I invite you to view the photographs accompanying my last review, when it was still light out, to see the window view I had from there.
When I arrived, a friendly young lady greeted me and looked up for my reservation at the Host's station computer. She then took my coat, hanged it up and gave me a ticket for it.
There was a beautiful waiting area with hunter green leather furniture, in front of an elegant designed bar. When my table was ready, she led me to my table. Soon after, my server Logan, another friendly and hospitable young lady, introduced herself and explained the menu and special of the day. To drink, I ordered a Strawberry Mockito Mocktail. For appetizer, I ordered the Seared Sea Scallops with a Parmesan Cognac Sauce. And as my main entrée, I combined a Live Maine Baked Lobster with a Certified Angus 14oz Beef Filet, cooked medium-rare, with an Idaho Baked Potato and Sautéed Mushrooms as sides.
The Strawberry Mockito Mocktail tasted just right. Every bite of the scallops in that sauce was an absolute delight. Expensive, but priceless at the same time! The succulent lobster meat, all out of the shell, came with a little bowl of warm butter for dipping. The Filet was cooked perfectly medium-rare, with a warm, red center, as requested. No wonder this place is famous for the quality of its meats and cooking method. For the Grand Finale of my meal, I had a Bread Pudding made with Krispy Kreme donuts, accompanied by a scoop of vanilla ice-cream.
All the servers worked as a team, and came by to fill my glass with iced water.as soon as it was half empty. My server also came by at the right times to see how I was doing and check to see if I needed anything. Even with the restaurant full with several large groups dining there, the Restaurant Manager, John Catron, came by my table to say hello and chat with me for a while. This restaurant has class, providing an exceptional dining experience, like no other.