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Rodney's Steakhouse Restaurant Review: Tucked quietly inside The Fess Parker - A DoubleTree by Hilton Resort, Rodney's is a bit off the beaten path. Yet, the beef here is exclusively USDA Prime, dry-aged for 28 days, and as you’d expect at a high-end steakhouse, the servers are knowledgeable and eager to describe (and, if you’d like, display) available cuts, from a refined eight-ounce Kobe tenderloin to an ample 28-ounce slab of porterhouse. All steaks and chops are prepared in an infrared broiler that cooks the meat at 1,650 degrees Fahrenheit, and served with a choice of three sauces: béarnaise, bordelaise or peppercorn. Entrées, including seafood and specialty items, are served à la carte. There's also a prix-fixe menu that's relatively well priced and includes mains such as flat-iron steak and grilled salmon with Champagne dill sauce. Not surprisingly in a restaurant founded by Fess Parker, the wine list features an impressive mix of big, bold and meat-friendly California reds.