That Food Guy
Saturday, June 21, 2014
Harold Seltzer's Steak House
(727) 954-7777 http://seltzerssteakhouse.com/
The One-Pound cut of prime rib ($19.99 “The best prime rib in town. Our superb roast prime rib of
beef, perfectly aged for 35 days or more, perfectly prepared, rubbed on the
outside with Harold’s Secret Steak Spices & simply delicious!” Served with
choice of “Au Jus,” creamy horseradish sauce or regular horseradish. The Star
of the Show! All dinners served with our homemade garlic croutons, bakery fresh
rolls, choice of traditional or Caesar salad, and your choice of baked potato,
Harold's homemade French fries, homemade garlic mashed potatoes, sweet potato
puffs, seasoned black beans and yellow rice, creamed spinach, broccoli, or
vegetable medley. Choose from one of Harold’s six signature homemade salad
dressings: blue cheese, classic vinaigrette, French, garlic ranch, honey
mustard or thousand island.)
Janis ordered the Caesar salad, the one-pound cut of prime
rib, medium rare, with garlic mashed potatoes, Au Jus. I ordered the
traditional salad with thousand island dressing, a one-pound cut of prime rib,
medium rare, Au Jus, and a baked potato with all the fixings. Our salads and
rolls arrived soon after. Janis Caesar salad was Romaine lettuce with a creamy
Caesar dressing and a generous portion of shredded Parmesan cheese. She said
the salad was good, average but perhaps a bit too much garlic and Parmesan
isn’t one of her favorite cheese. That being said, she did finish her salad.
The prime rib is served on an oval platter. Even though the
baked potato on mine was of medium size, there was little extra room on the
platter for the portion cup of Jus and a sprig of parsley. Janis’ serving was
very lean, only a small piece of fat on one edge. It was beautiful medium rare,
a pinkish red, enough to get any carnivore very interested. Accompanying was a
substantial serving of garlic mashed potatoes. She said the beef was very
tender and delicious. The garlic mashed potatoes were also very good she said.
They were of a rustic variety, bits of potato in a creamy potato and garlic
mixture garnished with a bit of parsley. Except for the half piece of prime rib
that went into the take-home container she managed to clean her plate quite
handily.
My prime rib was also a perfect rosy red medium rare piece
of meat. Being a steak house, the standard table setting is a steak knife. This
cut of meat was tender enough that a standard place setting butter knife was
all that was needed to cut through the thick slice of prime rib. The 35 day
aging does a good job of breaking down the fibers and the result is a piece of
meat that is almost butter smooth. Even if I had planned to eat only half and
take the rest home, it would never have happened that afternoon. I ate it
all. Harold seasons the outside of the
roast with their seasoning blend. Much of that seasoning is still on the edge
of the prime rib slices. To my personal taste, that seasoning doesn’t need to
be there. All that cut of meat needs, even though my cardiologist says no, is a
slight sprinkle of salt. It was an excellent cut of meat, flavorful and tender
to the max. The baked potato, of medium size, was one that is cooked in batches
and kept warm for the upcoming service. That makes for an okay potato but not
the best. The butter, sour cream, bacon, cheese and chives added to the top
surely made it seem better than it was. Normally I eat the skin of the baked
potato but that was not the case this time.
Harold
Seltzer’s
3500 Tyrone Blvd N, St
Petersburg, FL 33710(727) 954-7777 http://seltzerssteakhouse.com/
About this day: Some days
are easy to keep track of; The Fourth of July, New Years, Christmas and
Thanksgiving are a few. Some other dates have a way of falling through the
cracks; birthdays and anniversaries are prime examples of two of those dates.
My wife remembered and, luckily, so did I. So, we made plans to go out to
dinner to celebrate. But where? That was the question. After deliberation, we
decided to return to Harold Seltzer’s where we celebrated our anniversary the
year before – sort of like making a family tradition.
About the
restaurant: Harold Seltzer opened his first restaurants in 1995; he
named them Sam Seltzer’s in honor of his grandfather, Sam. Sam was a butcher in
Montreal. As a young apprentice in his grandfather’s shop, Harold learned about
beef. The restaurant was successful and expansion followed. The company opened
seven stores and employed upwards of 300 people. A downturn 6 or 7 years later
led to infighting. Harold sold his interest in the company in 2004 and his
cousin Michael Seltzer was in charge. The company acquired heavy debt and went
through a period of reorganization. There was no turnaround and about 2009
Michael ceded control of the company to the creditors. Although the restaurants
were doing business as normal, including selling gift cards, the creditors,
without forewarning, closed all of the existing restaurants, locking out the
employees and leaving gift card holders with a worthless piece of plastic.
In 2010 Harold opened a couple of restaurants under his name
as the Sam Seltzer name was entangled in bankruptcy court. It is reported that
he wanted to clear up the Seltzer family name and one of the steps was to make
it right for the holders of the Sam Seltzer gift cards. Although the name has
slightly changed, you would be hard pressed to point out difference between the
Sam Seltzer of the past and the Harold Seltzer of today. The restaurant we
visited today, located on Tyrone Blvd., in St Petersburg, is the same facility,
the same look, the same feel, and the same delicious prime rib that we visited
many years ago when it was Sam Seltzer’s.
We have actually been to Seltzer’s several times since the
reopening. We went there on our last anniversary and signed up for the wife
birthday special. An e-mail reminder some months later brought us back to
Seltzer’s for the wife’s birthday and the complimentary bottle of wine with
dinner. There have also been a couple of well remembered lunches with her Aunt
Effie and Uncle Gil. I have included a few photos of those happy times at the
end of the blog.
For out day out together, we went in the midafternoon, after
the lunch crowd and before the dinner rush. It was quiet in the restaurant and
it had a nice laid-back easy feel. We were shown directly to a table. Our
server, David, was almost immediately there. He was a soft spoken man but with
a good-humored demeanor. He has acquired that essential server trait, attentive
without hovering. He kept watch over his tables and seemingly anticipate our
needs before we were aware of them. He did add to the enjoyment of the meal.
We perused the extensive menu, snacking on the croutons much
as you would some peanuts or crackers. There is a full dinner menu and the late
night-lunch men as well as selections for children. There are sections for
soups and salads, appetizers, entrees including lamb, chicken and beef
selections, seafood, add-on to your meal and side dishes. Also listed are
specialty mixed drinks, beer, wines and cordials. There is also a dessert
section with lots of sweet and luscious things to make you really go off your
diet. The reading of the menu was mostly for curiosity sake as we both already
knew it was going to be a prime rib night. The only question was what size? We
both chose the one-pound cut. I would eat all of mine there, in the restaurant,
while Janis would take half of hers home for dinner the next day. Tomorrow I
would be on my own for dinner.
The One-Pound cut of prime rib ($19.99 “The best prime rib in town. Our superb roast prime rib of
beef, perfectly aged for 35 days or more, perfectly prepared, rubbed on the
outside with Harold’s Secret Steak Spices & simply delicious!” Served with
choice of “Au Jus,” creamy horseradish sauce or regular horseradish. The Star
of the Show! All dinners served with our homemade garlic croutons, bakery fresh
rolls, choice of traditional or Caesar salad, and your choice of baked potato,
Harold's homemade French fries, homemade garlic mashed potatoes, sweet potato
puffs, seasoned black beans and yellow rice, creamed spinach, broccoli, or
vegetable medley. Choose from one of Harold’s six signature homemade salad
dressings: blue cheese, classic vinaigrette, French, garlic ranch, honey
mustard or thousand island.)Janis ordered the Caesar salad, the one-pound cut of prime
rib, medium rare, with garlic mashed potatoes, Au Jus. I ordered the
traditional salad with thousand island dressing, a one-pound cut of prime rib,
medium rare, Au Jus, and a baked potato with all the fixings. Our salads and
rolls arrived soon after. Janis Caesar salad was Romaine lettuce with a creamy
Caesar dressing and a generous portion of shredded Parmesan cheese. She said
the salad was good, average but perhaps a bit too much garlic and Parmesan
isn’t one of her favorite cheese. That being said, she did finish her salad.
My salad was of mixed greens and a bit of red cabbage and
some cherry tomatoes for color and texture. The house thousand island was
creamy and smooth, adequate for the amount of salad and very tasty. With the
freshly baked roll, it was a good start for the meal. A few of the crouton
snacks also went well in the salad. About the time we finished our salads the
entrée arrived.
The prime rib is served on an oval platter. Even though the
baked potato on mine was of medium size, there was little extra room on the
platter for the portion cup of Jus and a sprig of parsley. Janis’ serving was
very lean, only a small piece of fat on one edge. It was beautiful medium rare,
a pinkish red, enough to get any carnivore very interested. Accompanying was a
substantial serving of garlic mashed potatoes. She said the beef was very
tender and delicious. The garlic mashed potatoes were also very good she said.
They were of a rustic variety, bits of potato in a creamy potato and garlic
mixture garnished with a bit of parsley. Except for the half piece of prime rib
that went into the take-home container she managed to clean her plate quite
handily.My prime rib was also a perfect rosy red medium rare piece
of meat. Being a steak house, the standard table setting is a steak knife. This
cut of meat was tender enough that a standard place setting butter knife was
all that was needed to cut through the thick slice of prime rib. The 35 day
aging does a good job of breaking down the fibers and the result is a piece of
meat that is almost butter smooth. Even if I had planned to eat only half and
take the rest home, it would never have happened that afternoon. I ate it
all. Harold seasons the outside of the
roast with their seasoning blend. Much of that seasoning is still on the edge
of the prime rib slices. To my personal taste, that seasoning doesn’t need to
be there. All that cut of meat needs, even though my cardiologist says no, is a
slight sprinkle of salt. It was an excellent cut of meat, flavorful and tender
to the max. The baked potato, of medium size, was one that is cooked in batches
and kept warm for the upcoming service. That makes for an okay potato but not
the best. The butter, sour cream, bacon, cheese and chives added to the top
surely made it seem better than it was. Normally I eat the skin of the baked
potato but that was not the case this time.
Other than a couple of little things that I think could be
done better, it was still a delicious and enjoyable meal, more than ample to
sate even the heartiest of appetites. The service was quick and courteous. It
all made for a memorable interlude and a nice way to low-key celebrate our
wedding anniversary. If anyone asks me, I’ll simply say, ”Sam Seltzers is a
good place to go.”
Labels: baked potato, birthday, cake, garlic, Harold, house, mashed potatoes, prime rib, Selt6zer, Seltzer's, St Petersburg, steak
¶ 2:07 PM 0 Comments
Thursday, February 09, 2012
Andy's Surprize Birthday Party - January 22, 2012
Food plays an important role in life and has helped to shape some of our more familiar customs and habits. Beyond the obvious, that without food we perish, its importance has been instrumental in our developing customs and activities of life. Match that with another element, fire, that has been equally important in protecting our developing species, and you have two of the paramount forming elements that still mingle in our daily lives today. In days long past, to share food was to share life, to share food could put your own life at risk, to share food was the ultimate act of kindness and consideration. From our humble beginnings when sharing of food was love, we can appreciate that today when we wish to extend the hand of friendship, to express love and admiration, we share our food.
Andy’s birthday was a surprise event for Andy. Family and friends toiled hard, in secrecy (probably the hardest part), in collusion, to arrange the party to celebrate his sixtieth birthday. It was to be a party with lots of good food to eat and birthday cake too! The elements of our beginnings in the dawn of time show themselves in this modern day when friends and family come together to pay their respect to one of their honored members with lots of good food to eat.
With a large extended family and lots of friends, the guest list would be long, at least 30 people. The village common room was reserved for adequate space and the invitations went out. All the planning and preparation was in secret, no mean feat considering how observant Andy is, and the end result was a grand party that was truly a surprise for Andy.
The logistics of feeding all those people dictated a combination of buy-out food and home-made dishes. The main course was provided by Sunway. There were heaping platters of sandwiches, a mixture of turkey, roast beef and Italian combo. There were bags and bags of individual serving chips of all kinds. Family friend Roselyn provided bowls of a luscious fresh fruit salad. Andy’s sister Kathy provided a mixed garden salad and a wonderful pasta salad to round out the food offerings. Drinks were provided as well and included a choice of soda flavors, iced tea and a large urn of sangria (very popular or so I’m told).
As I mentioned, the party venue is a community place and provided a space for many varied events including Bingo and watching football parties. For Andy’s party, the existing décor items had to be stored, the tables and chairs arranged and fresh tablecloths put down. After that the food had to be brought in and plated. The drinks had to be iced and the urns filled with the delightful beverages. It was a whirlwind of activity, even as the guests were arriving, until the last
chore had been done and all that was needed was to await the arrival of the guest of honor.
I don’t know what ruse they used to get Andy to the clubhouse on time but it was an effective subterfuge. Andy walked in the door almost to the minute planned to a rousing rendition of Happy Birthday To You…” Andy was quick to regain his composure and he wandered around the room cordially greeting each of the guests. After a short interlude, it was time to eat and the line quickly formed to the rear.
There certainly was plenty of food and no one had to worry about not getting enough to eat that day. I took a turkey and a roast beef sandwich section along with samples the three salads and a bag of potato chips for good measure. Subway does a good job preparing large orders. They have special boxes for the large orders that keep the sandwiches flat and protect them from crushing. They were what you would reasonably expect from Subway. The salads were excellent. The tossed green salad was a mixed greens with lots of cherry or grape tomatoes. There was a choice of the more popular dressings as well. The pasta salad was made with curly multi-colored pasta, fusilli tricolori I believe, cooked just right and spiced with bits of sweet peppers. The fruit salad was made with fresh cantaloupe and watermelon, grapes, blueberries with bits of crunchy pineapple; all so very tasty. The samplings of sandwiches and salads made for a very full plate and a satisfying meal.
Here was lots of good chatter, catching up on what has happened since the last family get together. There were even a few re-runs to the food line for second helpings. When the initial clamor of the feeding finally died down, it was time for the traditional birthday cake. A four-inch high half sheet cake with lots butter cream frosting, it was bedecked with a token but respectful candle. Andy was duly appointed to cut the cake and he was a generous server laying big slices of
After the serving of the cake it was the almost universal signal that the festivities were winding down and near a conclusion. In trickles many of the guests paid their respects and departed for home. A few remained and the joint-effort clean-up of the community room began. The food was cleared away and parceled out to all who wanted some to take home, the dishes were washed, the tables cleared and the trash collected and bundled. In short order the clubhouse was ready for the next event, perhaps a Super Bowl party.
It was a nice festive gathering where friends and family came together to celebrate the birthday of one of their own by sharing food, a custom that dates from the time of earliest man. I think it was an excellent example of keeping an ancient tradition alive. We wish to thank you for being invited to be part of the family group and the celebration. It was fun and we enjoyed ourselves very much. Our heartiest thanks are extended to all those who made it possible. Happy Birthday Andy!
Food plays an important role in life and has helped to shape some of our more familiar customs and habits. Beyond the obvious, that without food we perish, its importance has been instrumental in our developing customs and activities of life. Match that with another element, fire, that has been equally important in protecting our developing species, and you have two of the paramount forming elements that still mingle in our daily lives today. In days long past, to share food was to share life, to share food could put your own life at risk, to share food was the ultimate act of kindness and consideration. From our humble beginnings when sharing of food was love, we can appreciate that today when we wish to extend the hand of friendship, to express love and admiration, we share our food.
Andy’s birthday was a surprise event for Andy. Family and friends toiled hard, in secrecy (probably the hardest part), in collusion, to arrange the party to celebrate his sixtieth birthday. It was to be a party with lots of good food to eat and birthday cake too! The elements of our beginnings in the dawn of time show themselves in this modern day when friends and family come together to pay their respect to one of their honored members with lots of good food to eat.
With a large extended family and lots of friends, the guest list would be long, at least 30 people. The village common room was reserved for adequate space and the invitations went out. All the planning and preparation was in secret, no mean feat considering how observant Andy is, and the end result was a grand party that was truly a surprise for Andy.
The logistics of feeding all those people dictated a combination of buy-out food and home-made dishes. The main course was provided by Sunway. There were heaping platters of sandwiches, a mixture of turkey, roast beef and Italian combo. There were bags and bags of individual serving chips of all kinds. Family friend Roselyn provided bowls of a luscious fresh fruit salad. Andy’s sister Kathy provided a mixed garden salad and a wonderful pasta salad to round out the food offerings. Drinks were provided as well and included a choice of soda flavors, iced tea and a large urn of sangria (very popular or so I’m told).
As I mentioned, the party venue is a community place and provided a space for many varied events including Bingo and watching football parties. For Andy’s party, the existing décor items had to be stored, the tables and chairs arranged and fresh tablecloths put down. After that the food had to be brought in and plated. The drinks had to be iced and the urns filled with the delightful beverages. It was a whirlwind of activity, even as the guests were arriving, until the last
chore had been done and all that was needed was to await the arrival of the guest of honor.I don’t know what ruse they used to get Andy to the clubhouse on time but it was an effective subterfuge. Andy walked in the door almost to the minute planned to a rousing rendition of Happy Birthday To You…” Andy was quick to regain his composure and he wandered around the room cordially greeting each of the guests. After a short interlude, it was time to eat and the line quickly formed to the rear.
There certainly was plenty of food and no one had to worry about not getting enough to eat that day. I took a turkey and a roast beef sandwich section along with samples the three salads and a bag of potato chips for good measure. Subway does a good job preparing large orders. They have special boxes for the large orders that keep the sandwiches flat and protect them from crushing. They were what you would reasonably expect from Subway. The salads were excellent. The tossed green salad was a mixed greens with lots of cherry or grape tomatoes. There was a choice of the more popular dressings as well. The pasta salad was made with curly multi-colored pasta, fusilli tricolori I believe, cooked just right and spiced with bits of sweet peppers. The fruit salad was made with fresh cantaloupe and watermelon, grapes, blueberries with bits of crunchy pineapple; all so very tasty. The samplings of sandwiches and salads made for a very full plate and a satisfying meal.
Here was lots of good chatter, catching up on what has happened since the last family get together. There were even a few re-runs to the food line for second helpings. When the initial clamor of the feeding finally died down, it was time for the traditional birthday cake. A four-inch high half sheet cake with lots butter cream frosting, it was bedecked with a token but respectful candle. Andy was duly appointed to cut the cake and he was a generous server laying big slices of the half chocolate and half white cake servings on your plate. If you eat a salty chip a few minutes before you eat your cake you will be amazed at how much sweeter the cake and frosting taste.
After the serving of the cake it was the almost universal signal that the festivities were winding down and near a conclusion. In trickles many of the guests paid their respects and departed for home. A few remained and the joint-effort clean-up of the community room began. The food was cleared away and parceled out to all who wanted some to take home, the dishes were washed, the tables cleared and the trash collected and bundled. In short order the clubhouse was ready for the next event, perhaps a Super Bowl party.
It was a nice festive gathering where friends and family came together to celebrate the birthday of one of their own by sharing food, a custom that dates from the time of earliest man. I think it was an excellent example of keeping an ancient tradition alive. We wish to thank you for being invited to be part of the family group and the celebration. It was fun and we enjoyed ourselves very much. Our heartiest thanks are extended to all those who made it possible. Happy Birthday Andy!
Labels: Andy, birthday, fruit salad, fusilli, green salad, party, pasta salad, Sandwich, Subway, surprize, tricolori
¶ 5:15 PM 0 Comments
