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Saturday, June 18, 2016

Newly remodeled The Pines Steakhouse brings farm to fork cuisine to Highland, California



On May 27, 2016, The Pines Steakhouse located inside the San Manuel Indian Bingo & Casino in Highland, CA reopened after renovation of the interior and also debuted a new “farm to fork” inspired menu. Leading the charge on this reimagined menu is newly appointed Chef De Cuisine, Chef Eulalia “Lali” Sanchez who shows her love of fresh, honest food and Old World Spanish traditions through in her cooking. Her first task was to find the freshest produce in the Inland Empire. Unity Farms in Riverside fit the bill and grows a wide variety of certified organic fruits and vegetables like brilliant rainbow chard, striking red and white Chioggia beets, and satin-white carrots.

Your dinner starts with a bread service of cheesy herb pull-apart rolls served in a cast-iron skillet. Get your hands on one before they disappear! Your dining mate may fight you for them. They are so good! Rating: 4.9/5

Hurricane ($12) features their own blend of fresh fruits and Zaya Rum and is served in a frosted tiki glass. If you have ever been to Pat O’Briens in New Orleans, you will absolutely love The Pines version. It is tropical in flavor yet packs a punch with the Zaya Rum. Rating: 5/5

Crab Cakes ($18) are made with jumbo lump crab and roasted red pepper, and served with a creole remoulade and mango foam. The crab cakes are amazing! Lots of crab meat and not a lot of filler. The only thing that doesn’t really match is the mango foam. The flavor is too sweet and seemed to overpower the delicate, succulent flavor of the crab. Sample a little first before utilizing it on the crab cakes. Rating: 4.7/5

Veal Meatballs ($12) are served with organic Pomodoro, parmigiana reggiano, and basil. The sauce has an excellent balance of sweet and savory. But the veal may be a little too delicate of a flavor for the bold sauce. Maybe a mix of veal and beef or pork and beef might be better to lend its flavor to the mix. Rating: 4.3/5

Farmer’s Market Salad made with certified 100% organic kales, California oranges, extra virgin olive oil (EVOO), and sherry. This is a refreshing salad for summer, but instead of grapefruit, blood orange might be a better citrus fruit to use. It will provide contrast with the deep green kale in both presentation and flavor. The bitterness in the grapefruit enhanced too much of the bitterness of the kale. Rating: 4/5

Steaks are signature Double R Ranch Top Choice and Prime USDA beef. Premium seafood is delivered fresh daily. Here are two cuts of beef you might like to try along with some seafood add-ons for some surf and turf action:

Longbone Ribeye ($80) is a 32 oz. bone-in steak that will inspire “oohs” and “ahhs” not only from the table, but from the entire restaurant as it carried through the dining room from the kitchen. An extra length of frenched bone is served with this ribeye. The steak is tender, juicy, flavorful, and perfectly grilled to your liking. It could use a tad more salt on the grill. Rating: 4.7/5

Prime Rib ($32 for 12 oz. or $38 for 16 oz.) is traditionally served with au jus and creamed horseradish. It is tender, juicy, and seasoned to perfection. The perfect temperature cut is selected just for you. The au jus is full of rich beef flavor. The horseradish is well-balanced with a creamy and spicy kick. Rating: 4.8/5

Cold Water Lobster Tail (market price) can be served either steamed or broiled. If you choose broiled option, a garlic butter is added to the lobster. It is broiled to perfection with succulent buttery flavor. The garlic works really well with the sweet lobster. Rating: 5/5

Red King Crab Legs (market price) can be served steamed or garlic roasted. If you choose the steamed option, the crab meat is perfectly steamed and served in sections for easy removal. The meat comes out cleanly indicating the crab is very fresh. Rating: 4.7/5

Roasted Asparagus ($8) is served family style. The stalk is peeled to reveal the tender interior and remove some of the bitter flavor. Rating: 3.5/5

Signature Mashed Potatoes ($10) are like a twice-baked potato without the skin and mixed with bacon, cheese, and chives. The cheesy bacon flavor pairs well with the mash. The potatoes are very dense. It might be better whipped to provide a lighter consistency. Rating: 4.3/5

Sautéed Mushrooms ($8) are a good option if you are ordering a steak. The flavor just needs to be pumped up a bit. Sautéed in garlic butter or incorporated into a red win reduction sauce might do the trick. Rating: 3.8/5

After a big meal, dessert might not be an option. But if you plan right and take some of your entrée home, there’s always room for dessert!

Cannoli ($8) is artfully filled and the ends are dipped in chocolate. Pistachio and mocha almond fillings were served. The ends are dotted with almonds and pistachios and sprinkled with powdered sugar.  The cannoli shells are perfectly crisp. The fillings are creamy and rich with flavors of pistachio, chocolate, and coffee. Mama mia! Rating: 5/5

Pines Chocolate “Peak” ($8) is an amazing dessert to share, especially if you are celebrating birthday or anniversary. The inside is a wedge of chocolate layered cake flipped up to make a “mountain peak”. It is encased in a chocolate shell and the “peak” is sprinkled with powdered sugar to emulate snow. It will pull at the heartstrings of any chocoholic! Rating: 5/5

Make plans to visit The Pines Steakhouse this summer for a fantastic dining experience.

Atmosphere: 5 out of 5 stars
Décor: 5 out of 5 stars
Service: 5 out of 5 stars
Food: 5 out of 5 stars

For more information:
The Pines Steakhouse
inside San Manuel Indian Bingo & Casino
777 San Manuel Blvd.
Highland, CA 92346
+1.909.425.4889
Hours: Daily from 5 p.m. to 10 p.m.
Parking: Free garage parking

The Pines Menu, Reviews, Photos, Location and Info - Zomato

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