What makes this a steakhouse?

Ryan and I have walked by this steakhouse so many times.  He was always curious, but we never went in.  Being a vegetarian, I am not too into steakhouses, but I know I can usually find fish on the menu, especially when this place is only a few steps from the ocean.  There are many places that serve steak on the island, but I wanted to know what makes this restaurant call itself a steakhouse.  Let’s find out…

 

Welcome to Marcelino’s Steakhouse.

It looks really cute inside.

Step #1 for a steak house would be to offer a variety of steaks.  I love that this menu came in Portuguese, English (with a British flag mind you!), and German.

While we were waiting to order, I spotted some local Azorean pineapples.  They are much smaller than Hawaiian pineapples.  I knew this meant there would be pineapple on the menu for dessert.

Out came the goat cheese.

Bread, too.

Then it was time for the main event.  If meat freaks you out, SKIP this section.  I had to take pictures of this, despite being grossed out over the meat.  Ryan’s steak au pov was prepared table side.

 

First came the butter.

Then some flame and a little, ok, a lot of pepper.

I apologize for the blur, but I think this waitress was not used to people taking pictures while she cooks, so I was trying to stay out of her way and let her do her thing.

There we have the steak.

Next came the sauce.  I think she melted down fat, actual lard.  

Then the steak went back in and more pepper followed.

Here it is, ta da!  I am guessing this is what made this an actual steak house.

It came with rice, potatoes, and veggies.

I love how the side dish plate matches up to the round dinner plates.

I was correct about my choices.  The fish I wanted, which was grouper, they did not have.  Instead, I went with the abrotea, which almost always comes fried, lightly, and it is very good.  I like this because it is easily portioned for me.  I always take the second filet home with me.

Nice and golden!

Look at this cute and funny looking fork.

To end the meal, we ordered some meia de leites.

Then, we could not resist the pineapple flambé.  I was shocked by the 7 euro price, but then Ryan reminded me of this:

The extra cost is of course due to the shots of alcohol added to the pineapple.  So, we ordered 1 to share.  This is fresh Azorean pineapple.

After the alcohol went in, she put in orange peel and grated it with a fork for added flavor.

To me, this looks like the lava inside of a volcano.

Here we go!  It was delicious.  I admit, it costs to much, but you don’t get these experiences handed to you often, so I am happy to splurge a little while I have the chance.

So, there you have it, an Azorean steakhouse.

QUESTIONS:  What is your favorite way to eat steak?  If you are a vegetarian, totally disregard my disgusting question!  Have you ever had your food, steak or other, prepared tableside?