What about Tad’s Broiled Steaks, Tad's Broiled Steaks — patronize or avoid?

To tell a family secret..., I've never eaten there. I saw it near Times Square many moons ago, surprised by the presence of the name Tad north of the mason-dixon, and used to play air hockey at an arcade on its block. Thing is, I don't generally eat steak, and forsook venturing to the greater TS-neigborhood long ago.

Canarsie, have you tried it? If you're in the area sometime, we could check it out.

I used to work in an office right there at Times Square, which is where I saw one of them.

I did not want to say this before not knowing whether or not you were affiliated with them, but my first impression — which is still the same impression today — is that I would not go anywhere near any of their locations as an option to dine, no matter how hungry I became.

I may be closed-minded to think that way, but one look — and subsequent looks thereafter — convinced me that I really would not miss anything if I never ate a meal at any of their locations...

Do they still have the 1/4 inch thick $3.99 T-bone? I'm guessing it's about $11.99 now and just as "avoidable." :D

Here is a review of their Seventh Avenue location.

Thank you kindly...though as soon as I finished my reply to your first query, I went to check it out on the interweb. Sure enough, I ended up at the same review you did. So, other than my username, let us never speak of it again.

By the by, I noticed that you list Marietta as your location; does the Atlanta Bread Company merit a place on this thread too?

I lived in Boston for 5 years and never even heard of this place. I guess I should be glad that none of my friends ever thought to suggest going there.

Interesting that you should ask that — there used to be one within walking distance of where I currently live, but that location closed after only a few years. I suppose the Panera Bread location which opened a few miles away had something to do with that.

I have never dined at an Atlanta Bread Company location, so I cannot give and first-hand information about whether or not it merits a place in this thread.

I spent much of the Winter of '62-63 in NYC, courtesy of Uncle Sam, my ship "cold iron" in the NYNS, Brooklyn. One weekend, I drew the short straw, Shore Patrol Officer duty out of an office just off Times Square. In the penurious state of an Ensign's pay and in search of convenience, I took the 2 POs assigned to me to Tad's on Time Square for dinner. I grew up with ranching relatives and enough tough, stringy "Corrientes" beef for a lifetime, but I can't even imagine the source of Tad's steaks. Maybe they were cut from road kill not left long enough in the sun to tenderize, or carved from the still breathing carcasses of ancient bulls, past their virility and casualties of falling into a dry wash, but gnawing is the best description of the effort required to consume them in surroundings with all the ambiance of a soup kitchen or a decrepit Huddle House. "Cutter and Canner" grading would have been an exaggeration.

I doubt that 50 years has improved the breed, the results or the level of pleasure.

This is an example of the best and most eloquent way to compose a stinging review of which even those associated with the target of the review cannot get upset — pardon the pun, but well done, TMOliver:...so in other words, you are saying that the signature product served at Tad’s Broiled Steaks does not exactly qualify to be mentioned in the Best Beef in the World discussion...

There you go - and here I thought he was extolling the joint's ambiance.





Just kidding. ;)

I've never been to Tad's Steaks (honest), but the review cited above didn't make Tad's sound like a place to completely avoid.

Anyone have any personal experience?

I think there was one in downtown Chicago years ago. Or maybe I'm thinking of Ronny's, but I'm pretty sure there was a Tad's at one time too. It was pretty mediocre

agreed.

Any Japanese restaurant that is not owned and operated by Japanese people.