Portland: Michael Jordan’s Steakhouse

Contributors:
Sue O'Bryan

The best steakhouses are places of reverence made to celebrate the art of a perfectly cooked steak, as well as life’s loyal and longtime friends and notable milestones.  You can also impress a boss, business colleague or significant other quite nicely at a steakhouse.   For me, a steakhouse conjures up images of high-backed leather booths, dim lighting, waiters in proper suits with jacket-pocket handkerchiefs, the table-side drama of salad architecture and meat carvings, and good manners.

One certain such old-school model of steakhouse in Los Angeles is where my family often celebrated happy times like graduations, engagements, notable birthdays and certain holidays and so it was a happy accident when I stumbled upon the Michael Jordan’s Steakhouse in Ridgefield, WA this past fall, where I found exceptional steaks and even more exceptional service.

We started our meal at Michael Jordan’s Steakhouse with the destination appetizer:  Garlic Bread with Rogue Creamery Blue Cheese Fondue.  As is my custom, I always ask the server (1) What the most popular menu item is; and, (2) what his or her favorite menu item is.  And so we began.

This garlic bread fondue fusion concept dish was so divine that we barely had room for steak.

Next up we tried the Chef’s favorite, deviled short rib with bone marrow.  This was not only delicious, but truly elegant.

Other appetizers include a Beef Carpaccio, a “Colossal” Crab Cake, Shrimp Cocktail, Chilled Oysters, a Chilled Seafood Platter, and Tuna Poke.  Lots of options for our next visit(s).

Michael Jordan’s Steakhouse has so many great steaks to choose from but we landed on the most popular steak,  MJ’s Delmonico, a 16 oz behemoth of USDA Prime, Dry aged 45 days Rib Eye Steak, with a Ginger-Balsamic Jus.  Again, superb.  From a person who does not eat steak often, I can tell you with 100% sincerity that I would go back here again and again for this steak.  The cut of beef was deeply flavorful, prepared with minimal fuss, and garnished with a whimsical ginger inflected jus.

We paired the Delmonico with my choice, a Filet Mignon au Poivre, 7 oz.  For shy steak eaters, this is an excellent choice.  The smaller steak is silky tender with minimal chew and gristle/fat, and served with a classic peppery wine based sauce.

Also available at Michael Jordan’s Steakhouse, for steak lovers, is the Bone-In Filet Mignon with Bone marrow butter, a New York Prime Strip, wet-aged 28 days, a Dry Aged Linz heritage angus Porterhouse Steak with grilled lemon, arugula, a Painted Hills Farm Ribeye with Chimichurri and charred onion, and a Bone-In Ribeye with pickled red onion.

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