rant: fine dining

[Maclowery]

Domestic beer and well drinks are generally the best product margin. We charge 5.50 a Bud, but the cases cost the pub 25 bucks after deposit and tax. Liquor is even more profitable, haltz is right. A vodka/soda is 6.50, and the POS vodka we buy costs like 11 bucks a liter, making about 24ish drinks a bottle. St Louis profit margin won't be as ludicrous as Manhattan since prices aren't as stupid, but after you factor in rent, profit per drink is probably about the same for either joint.

Profit on soda is in another stratosphere.

[JackofDiamonds]

Domestic beer and well drinks are generally the best product margin. We charge 5.50 a Bud, but the cases cost the pub 25 bucks after deposit and tax. Liquor is even more profitable, haltz is right. A vodka/soda is 6.50, and the POS vodka we buy costs like 11 bucks a liter, making about 24ish drinks a bottle. St Louis profit margin won't be as ludicrous as Manhattan since prices aren't as stupid, but after you factor in rent, profit per drink is probably about the same for either joint.

Profit on soda is in another stratosphere.

6.50 for a drink in Manhattan? Even well, that's pretty cheap.

[lukethedrifter]

More to whet Cronos' appetite

This place is terrible! From the drinks to the salad bar and then the meats, everything is mediocre. The manager thought it was funny to appear during the dessert presentation and announce that the waitress would lose her job if she was unable to sell us desserts. How crass!

For what we received, the $39.95 was outrageous, considering the great churrascaria restaurants only charge about $10.00 more.

This was one of the worst, if not the worst, dining experience in recent memory.

There are two lessons to be learned by this experience. 1 - Believe the reviews on Yelp. 2- Don't go to Brazikat.

My wife wanted to have her birthday party in a Brazilian restaurant serving Churrasco. It appeared that Bacana Brazil that she initially had in mind went out of business and I found Brazikat - be the only other Brazilian Churrascaria in St.Louis. After checking the menu on the website, I called the place, talked to the owner and everything sounded very promising. I talked to my wife and we went ahead and reserved the party.
What a mistake! On the party day after all guests arrived, admired the design and the atmosphere of the place and everybody made orders, either classical meat Churrasco or seafood/fish served in Churrasco style, the disaster started. Those who ordered classical meat Churrasco were served mostly with either chicken or sausages, no beef, lamb or pork was seen for at least an hour. Asking our server didn't help and I had to go to the kitchen and demand what we paid for. Still only couple of meat choices was brought with the interval of 40 minutes (the menu advertised about 18 different meats coming non stop and we were hardly served 5). Those who ordered seafood/fish Churrasco meal were even in a worse situation - all fish they were served was rotten and stinky as a hell. Still the stuff had a nerve to serve it without any excuse. After the first type of wish went to trash and we all were complaining to the rotten product, the second and third fishes served were at the same quality. No apology was made to us, they just took the dishes back. When it was time for the birthday cake, the cake was served on an empty table and 30 more minutes everybody was waited for either coffee or tea.
It was the worst restaurant experience in my life, not to mention it was a special occasion, we had many guests and the prices were far from cheap. I didn't want to make a scandal in front of our guests but I did expected an apology and some compensation for the disaster the party turned out to be. We got nothing like that - the owner disappeared and we were given the full bill for all the rotten food we threw away and the bad service we got.
Nobody from our guests would ever go back to this nasty place. And I would not recommend anyone to approach this so called restaurant either if you want to have a quality food and good service.

Whichever mesquite meat you try, the gauchos cannot ensure a consistent cut. Your picanha might be luscious or it might have the texture of tree bark. A thick slice of prime rib might be 50 percent fat.

The less said about the seafood, the better. I shudder to think that Brazikat might convince a diner new to the churrascaria experience that ahi tuna (encrusted in inedibly salty Cajun (Cajun!) spices) and salmon (overcooked to the point where it tastes like low tide) are Brazilian. The Parmesan shrimp — I awaken in the middle of the night from nightmares about the Parmesan shrimp.

[Cronos]

It was okay. Considering it's within the plaza where the Ritz is located I expected a lot better. Good service, though the place was pretty vacant (telling).

Not worth the price for sure, but I wasn't paying, so eh. Meats were delicious and it fits my diet perfectly.

[Michael]

So drunk and full tonight. Sepia delivers the goods.

[ghostrunner]

If Jim passes up the chance to tie the name Sepia to a hypothetical poop event, I'll be disappointed.

[jim]

Do they serve all you can eat delicious buttery cheddar bay biscuits? Cuz' when I go to Red Lobster, I can eat a whole basket of them things. I'm fullll when I get done at that place.

[stlouie_lipp]

I went to Harry Caray's Italian Steakhouse today and despite the Chicago sports teams theme, damn good food.

[heyzeus]

I went to Harry Caray's Italian Steakhouse today and despite the Chicago sports teams theme, damn good food.

If Haray Caray's Steakhouse was made of steak, would you eat it?

[wart57]

The Olive Garden was in fine form yesterday, I must have eaten at least a dozen bread sticks.