Cuervo Bravo - Prime Steakhouse and Cantina

[Johnny West]

We are going here for dinner with our friend’s Ann and Andy, his choice.

Our Story | Cuerno Bravo in Tacoma, WA

Cuerno Bravo is a full sensory dining experience with delicious cocktails, steaks sizzling at your table, and Mexican hospitality.

www.cuernobravo.com

 

[Sass Muffin]

We are going here for dinner with our friend’s Ann and Andy, his choice.

Our Story | Cuerno Bravo in Tacoma, WA

Cuerno Bravo is a full sensory dining experience with delicious cocktails, steaks sizzling at your table, and Mexican hospitality.

www.cuernobravo.com

Wow, that menu is awesome!

 

[Johnny West]

Wow, that menu is awesome!

I know. I’ll try something new.

 

[QSis]

Scary that no prices are listed. Ordering wagyu is on my bucket list, but I wouldn't know from which region.

Enjoy, John! Post pix if you can!

Lee

 

[Johnny West]

Scary that no prices are listed. Ordering wagyu is on my bucket list, but I wouldn't know from which region.

Enjoy, John! Post pix if you can!

Lee

I will… I’ll probably go for the less expensive steak. We’ll see.

 

[Sass Muffin]

I will… I’ll probably go for the less expensive steak. We’ll see.

I saw Delmonico steak on there.
It's been ages since I've had one.

 

[Johnny West]

I saw Delmonico steak on there.
It's been ages since I've had one.

I had to google that. I always thought a ribeye was a Delmonico. They were calling a New York Strip a Delmonico. Google says a chuck eye is a Delmonico.

I got the ultra luxury Australian wagyu ribeye and best steak i ever had. I will be back…

 

[Johnny West]

Yes, the prices were scary but as our waiter stated, it’s a lot less expensive than Vegas or LA. They had top of the line Kobe on special and is the only restaurant in WA to have it.

The gold thing says they are certified to sell Kobe beef.

 

[Johnny West]

Nancy had the Australian wagyu fillet mignon, she ate it all, which is not like her. We had a mix of appetizers (I had the bone marrow.), and ala carte items. Ann and Andy got the big baked potato and ended up not eating it, there was so much. I got a side of mushroom, only ate half, and they took the rest home with their baked potato. We shared a bottle of Russian River Pinot noir which was not bad.

 

[Johnny West]

The granite stones comes out hotter than the hubs of hell and continues to cook the steak so they must be taken off the board to cut and eat. As my steak would cool off I’d put a bite on the stone to warm it up and salt was very hot and a nice touch with the steak bite.

As a side note, for Shermie; the waiter said each steak knife, when it comes out of the washer is had dried,assuring no water spots, inspected for dullness, and resharpened if need be. I made one cut with their knife, then used my trusted companion.

 

[Johnny West]

The mushrooms were nothing special… The ribeye was fabulous. The steak came with a salsa I never tried, as well as chimichurri which I did use.

We all said we can’t wait to go back.