Oct 12, 2010 10:28 PM
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We returned to Millers with the arrival of the upper deck after a year long hiatus. Unlike the first floor, the second floor is very well ventilated & not claustric. The décor is very Spaghetti western & the lighting is bright enough to browse the menu. The business expansion has added some inexperience to the wait staff & some customers had a not so pleasant experience.
Our eat-a-thon started with a well mixed pitcher of Ice tea followed by rich Caesar salad & “made to order” spare ribs brushed with pepper sauce & grilled to a point where the flesh bid farewell to the bones without a drop of tear….even the Texan rice played a perfect side kick. We pulled the curtain down on the starters with the moist & tender grilled chicken wings greased generously with bbq sauce & spiced by a few crushed peppercorns…. instead of using peppercorns to spice up the dish, a ladle of Jalapeño sauce can be offered as a suitable replacement & it might rescue the taste buds from wearisome bbq sauce as well.
The unique selling proposition of Millers could not be anything but steaks. The menu revolves around some tenderloin, T-bone & a Rib eye. Tenderloin is the scarcely worked muscle in the carcass & has the least flavor when compared to the T-bone & Rib eye. This cut is very popular & widely consumed coz of its tenderness & not the taste. A decent steak rub or sauce could add some flavor & the magic often dwells in the hands of the chef.
I like my steaks “medium rare”, served on a plate with sauce of my choice encircling the meat or served separately in a small bowl. That night, the chef got everything right except one important thing….he over cooked the steak. The waiter promptly offered a replacement but the chef snoozed off on this one as well. The waiter was smart & played savior again, but I politely turned down the offer & chewed down the meat with some effort. To make up for the steak disaster we ordered Chicken Lasagna & a bacon burger….the lasagna was layered just on the surface covering the liquidy minced chicken mixture.though it lacked the original consistency, it was tangy & edible nevertheless. The bacon burger was packed in a flaky submarine bun & was a big disgrace… my appetite was slapped on both cheeks.
We picked Blueberry cheesecake & Mango cheesecake for dessert….the former had cream cheese sandwiched between the two crusty cake layers topped with delicious blueberry preserves. The Mango cheesecake tasted like frozen mango yoghurt & was not bad either. The whole experience was bittersweet & Millers should pay attention in streamlining the culinary standards & customer service. I see great potential in them & will definitely visit them once in a while for a relaxed weekday lunch.
