Stanley's Steakhouse

We went to Stanley's Steakhouse at the end of June for the first time since their remodel.  We didn't know what to expect but had heard mixed reviews.  Glad we made our own decision!  It was wonderful!  Our table had steak & the pork chop.  All were really good!  And dessert was yummy!  The service was great, the food was great.  The only thing I can really complain about is you order your sides of vegetables a la carte.  I just think those should be included on your plate but that is not enough to keep us away.  We will go there again and you should go.

Excellent food cooked the way it should. The new chef (Dan Moore) that was hired is doing wonderful things with the selection and presentation of dishes.

I started with the Filet of Beef Tartar. It was prepared perfectly and was delicious.

The Wedge Salad was Outstanding. The creamy Pt Reyes Blue cheese dressing was very tasty and the portion size was above average.

I elected to go with the Filet Mignon. When I order steak, I order it Medium Rare.  Stanley's cooks steak they way they are supposed to be, the way you order it. Cooked to perfection and again, Outstanding!

Great wine selection and Top Shelf Single Malt choices.

It is nice to be able to enjoy a wonderful meal in a class act restaurant/bar while staying at the same place (National Hotel).  

Will definitely stay at the National and dine at Stanley's!

Cheers!

OK, I've put this off way too long, but by the time I was ready to review the dinner, they changed chef's and started a brunch and lunch, so I decided to wait to make a few visits to be able to make an up to date review. They also say that they redid the kitchen, and that the baker is new too. The baked goods and the chicken sandwich in the deli continue to impress, by the way, but now to Stanley's. The ahi tuna salad is a little too small in my opinion (the salad part anyway) and the seared ahi was sort of half cooked, plus the waitress warned me that it would be "very rare" which I thinks shows lack of understanding of the dish or patron that would order it. The roasted vegetable sandwich was very good for lunch, although I don't like foccacia bread, especially with rosemary in it, but happily they do have other breads you can get. Also, people who order that are unlikely to want a large pile of french fries with it, and I didn't think to ask about the side dish options.

Best bet is the Sunday brunch which is very good and priced right, except for the biscuits and gravy, which I thought must have been a misprint.  The Eggs Benedict were excellent and the steak and eggs comes with chimichurri, which I love, and looked terrific, and both dishes prepared to perfection, according to our requests.........5 stars for the brunch.  

Important Notice:  If you live in Amador or Calaveras counties you can go to the hotel desk and get a local's card for a discount that will make it less pricey, and you'll be notified about specials and events. What a great idea, so locals, ADELANTE. The staff overall has been really attentive and anxious to please, so, good job HR person.