If you’re in Jacksonville and you’re thinking a big, juicy steak sounds good – think no further than Calhoun Steakhouse. With ribeye, T-bone, sirloin, and chopped steak on the menu there is something to satisfy even the pickiest carnivore. Still can’t choose? Have it all! The Calhoun boasts of it all; a 6 ounce sirloin, pork ribeye, and seasoned chicken breast stacked high atop your plate and served with a salad and your choice of side.
Calhoun Steakhouse brings you comfort food at it’s finest. Smothered chicken, country fried steak, beef liver, and southern fried pork chops are just a few of their bests. There’s a pasta for everyone; chicken parmesan, various alfredo dishes, baked spaghetti, and even lasagna. Still looking for more? They’ve got seafood and hot sandwiches too!
Yesterday evening our family of self-proclaimed food critics (I mean, husband and wife are chefs after all) sat down at Calhoun and decided to try a various assortment of items off the menu. Let’s start with the steak – 10 ounces of a premium cut sirloin, seasoned with a house blend of herbs and spices, and cooked just to requested temperature. The sirloin was tender and juicy. Served alongside this steak, my husband chose a baked potato and side salad.
I went with the Philly Cheesesteak and fries. The sliced steak was seasoned great and portioned well. The sauteed pepper and onion could not have been more tender yet still held a crisp bite, and that is my favorite way to enjoy a sauteed vegetable. Served on a firm French roll, I added mayonnaise to incorporate just a touch more moisture into the sandwich.
One daughter ordered the Cajun chicken alfredo which I must say I have ordered before myself and it will likely always be my favorite item on their menu. Fettuccine noodles, onions, peppers, and chopped grilled chicken tossed in a Cajun alfredo sauce will have you swimming in all the creamy goodness. This is one dish that you can’t go wrong with.
The youngest of the bunch went with good ol’ chicken tenders and fries. Hand breaded and fried golden brown, it’s simply a southern classic.
By the time, we packed away our leftovers we were too full to dive into the dessert menu but most days the dessert menu consists of a rotation of various fruit cobblers, served hot and topped with whipped cream.