Now, we've actually been to Pelican's many times before. A number of years, in fact. But since it had been a dog's age since we last visited one, we decided to return once again.
The thing that perplexes me as I write this review is....I look at the title and quickly realize they're a "steak and seafood" restaurant. That implies they should know how to make both kinds of protein.
Uhm....I dunno how to break this to you guys. But....th-they don't. Allow me to carefully explain.
See, Pelican's has always been a seafood place first and anything else second (hence the name). In other words, almost no one comes here for a steak. But that doesn't mean they're allowed to suck at it.
Despite this fact however, they do. Oh, GAWD do they suck at cooking beef!
I've always enjoyed their lobster tail. So, I got that. Le wifey got the prime rib. Now, initially....this was good for two reasons: 1.) we never tried it before and 2.) absolutely no one took a picture of the prime rib until I did tonight.
Unfortunately, those were the only good things about the prime rib.
There's no point in beating around the bush here. This was easily the most bland (blandest? is that a word?) rendition of prime rib either of us has ever tasted. It was tender enough, sure. But it was so under seasoned, it made Thirty 5ive look like Hell's Kitchen in Vegas. The fat wasn't even fully rendered properly. 3 out of 10, would not recommend.
It was so bland, the wife sent it back for a filet mignon instead. Which...was mildly better, whilst still being shockingly under seasoned. The charred sear combined with its inherent juiciness made up for the lackluster prime rib (GAH! I never thought I'd use those two words in the same sentence). All in all, it was a 6 out of 10 for me. Still a failing grade, but palatable. Which is more than I can say for the prime rib.
Next.
The lobster tail did not disappoint. Even from the very first bite, I could appreciate that fresh ocean taste. It was opaque and tender, just as a succulent lobster tail should be. I could do without the rice pilaf, though. Seriously, what is up with restaurants' obsession with rice pilaf?! I guess it's tradition but....WHY?! It has to be the LEAST interesting way to serve up rice ever.
Ugh! Whatever. Diatribe over. 8 out of 10 for the lobster.
Now...I have a slight bone to pick with Pelican's here. Or should I say...a literal pick?
Yeah. Turns out, when the wife received her filet, about 8 or 9 bites in, she discovered a hidden treasure inside. In the form of a broken toothpick.
I have SO many questions!
1.) Was the chef high?
2.) Was the chef mad we rejected the prime rib in exchange for (hopefully) some other form of beef that would possibly be better and they were perhaps punishing us for dare renouncing their so-called masterpiece?
3.) Who the f*ck prepares filet mignon by inserting it with a toothpick?! I make steaks at home and have never done this. For any reason. Ever.
4.) If the answer to the first question is 'no', did they honestly think we would not notice?
5.) Were they straight up trying to send my wife to the hospital?
I could go on for days. But I'll stop here.
Thing is, Pelican's is actually a decent place for seafood. I mean, the crab stuffed mushrooms were surprisingly awesome, as was the clam chowder. Didn't even require any additional seasoning. But judging from the pitiful excuse for prime rib, followed by the mediocre filet, I guess this place just hates beef.
On the plus side though, the service tonight was excellent! We made sure to leave the server 25%.
Don't come here if you have an aversion to seafood. Because that's about the only thing I'd recommend Pelican's for. Therefore, they are hereby deemed 3 fluffy lobster tails with the fresh ocean taste out of 5. read more