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The Nite On The Town Card is an exclusive membership card that enables the holder to dine at a dizzying variety of the San Gabriel Valley's most popular restaurants at a discounted price.

Simply include your card when paying your check. If you are a party of two, one of your entrees (equal or lower priced) will be free or substantially reduced in price. If there are four or more in your party, two of your entrees will be free or reduced in price and you can visit each restaurant up to three times during 2011 and get a great discount each time

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View Steer 'n Ale Restaurant's Menu

Restaurants: Steer ‘n Ale Restaurant

Where: 3644 E. Foothill Blvd., Pasadena

Phone: (626) 796-2278

Reservations: Not required

Cocktails: Beer and Wine

Service: Full table service

Atmosphere: Casual

Outdoor Dining: No

Credit Cards: MC, Visa, AMEX, Discover, Debit Cards with MC/Visa logo

Kid’s Menu: Yes

Senior Discount: No

Food to Go: Yes

Catering Menu: No

Hours of Operation: 11:30am – 9pm daily

Price Range: $3.99 - $14.99, avg. $7.99 / avg. dinner steak $10.99

Sauteed Mushrooms

Chili

Filet and Shrimp Combo

Steak and Ribs Combo

Dot Com Dining logo image

A Look At San Gabriel Valley Restaurants by SanGabrielValleyMenus.com

 

Steer ‘n Ale – 29 Years of Serving Good Food at Good Prices

 

By Bill Coburn

 

Back in January of 2005, I spotlighted Steer ‘n Ale in Pasadena.  It was opened in 1977 by Tony Dias, and now, more than a quarter century later he still does a good business, serving a steady crowd on a daily (and nightly) basis.  There’s a reason for that; in addition to a comfortable atmosphere, (lots of wood, and a western feel featuring western paintings, antique farming equipment and the like on the walls), Steer ‘n Ale serves good sized portions of food, for not a lot of money.  Tony took on a partner in 1996.  Long-time manager Rick Kilbury, who as a teenager was an opening day employee back in 1977, has joined Tony as co-owner, but the formula has remained the same, and their customers are the better for it.

 

All Day Manager’s Specials (served Monday thru Thursday) include fried chicken for $5.49 on Monday,  Tuesday night’s special is a New York Steak, just $7.79.  Wednesdays you can get Country Fried Steak or Beef Kabob Teriyaki for $6.49, and Thursday’s specials are a Pork Chop dinner for $7.79 or a Country Fried Chicken Breast for $6.49.  With prices like that, I can see why they always seem to be busy.  It’s interesting to note that these prices are the same as they were in January of ’05, nearly two years ago.  And all these specials come with your choice of soup or salad, potato or vegetables, and custard or ice cream.

 

In addition to these specials, there are lunch specials available Monday to Saturday, 11:30am to 4pm.  These specials include 4 sandwiches for $3.95, your choice from half a dozen sandwiches at $4.69, a Chef Salad for $4.89, in fact there are actually nearly a dozen $4.89 specials, including a bacon-wrapped “lunch-sized” filet, Country fried steak, Ortega steak or grilled Chicken breast for $5.79, or  6 oz. Sirloin steak with choice of potato and break for just $6.79.  And you can add fries, onion rings, soup or salad to your lunch for under a buck.  All of the lunch specials come with sides, such as coleslaw and a pickle, or choice of potato and bread, but it’s nice to know you can add soup or salad for such a small charge.

 

Katie and I stopped in for lunch the other day, and she chose the 4oz. Bacon Wrapped Filet special.  Frankly for that price, I wasn’t expecting much, but the filet was pretty good, tender, juicy and cooked to her order.  Here’s a quarter pound of bacon wrapped filet served with fries or baked potato and garlic bread, and it costs about the same as a McDonald’s Quarter Pounder combo.  Filet or Quarter Pounder.  That’s a pretty darn easy choice for me.  I decided not to get the Filet though, since Katie was having it, and selected the hamburger steak, (also just $4.89) which is an 8 oz. patty, served with choice of potato and garlic bread.  Half pound of hamburger, or a quarter pound.  Again, it’s kind of a no-brainer.

 

We went back for dinner a couple nights later, and Katie ordered the Steak and (fried) Shrimp combo dinner, upgrading from the sirloin to the filet.  I ordered the Steak and (pork) Ribs Combo.  The combo dinners are served with soup or salad, choice of potato or vegetable, and garlic bread.  That steak and ribs combo is under $15.  I don’t know how they do it.  The salad was very simple, just chopped iceberg lettuce, but it was a very good sized portion.  And I ordered the Chili as my “soup.”  This chili had some beans in it, but not many.  The emphasis was definitely on the meat, and it was a nice thick, meaty chili.  I was disappointed that they didn’t have any Tapatio or Cholula (they only carry Tabasco, which I don’t like), but as I got further into the bowl, I realized it had a little more heat than my first couple bites indicated.  Not a ton, I think most people would enjoy it, but there was definitely a touch of heat.

 

Katie’s combo was served with two bacon wrapped filets, I’m guessing the 4 oz. lunch cuts get doubled up at dinner.  Again, I tried her filets, and again, they were cooked just as ordered, and were again juicy and tender.  She got three fried shrimp, which were also good, though it’s kind of hard to mess up fried shrimp.  Well, I suppose they could be overcooked, but these weren’t.  And actually, now that I think about it, I did have someone tell me recently about going someplace where the fried shrimp were served with the skin on.  Battered and fried without removing the skin.  I guess that’s a good way to screw it up.

 

I’m a NY steak guy, and couldn’t tell you the last time I had a top sirloin.  The steak came out, and it was an unusual cut, very thick, and kind of twisted.  It was very lean, no fat to speak of, but I think the weirdness of the cut caused the cook to underestimate the time needed to cook it, as it came out rarer than I like.  Not a big deal, our waitress, who was very accommodating, took it back and it came out a minute later cooked just right.

 

That reminds me by the way, I forgot to write about the sautéed mushrooms we started out with.  A big skillet full of them.  Usually, I only like mushrooms that are smothered in garlic, but these weren’t.  There was a little garlic in there, but they were sautéed in a sauce that also included oil, Worcestershire sauce, and I think I tasted some red wine in there, too.  They were really good, and between the two of us, we devoured them all.  But there was still some of the sauce left over, and it took the sirloin over the top.  Pardon the pun.  The steak was good, but when dipped in the sauce, it was outstanding.  The ribs were also quite good, meaty, falling off the bone, and topped with kind of a hickory smoked bbq sauce.  Don’t really usually like those kinds of bbq sauces, but as they go, this was definitely a good one.  And the baked potato I ate was light and flaky, and smothered with no lack of butter.  I could have also had sour cream, but I don’t really like sour cream unless it’s laced with Lipton’s Onion Soup mix, so I abstained.

 

In addition to good steaks, you’ll find nine different sandwiches, burgers, a couple salads and more on the menu at www.steer-n-ale.com

 

Bill Coburn is owner of SanGabrielValleyMenus.com, a restaurant website featuring dozens of  restaurants’ menus, as well as downloadable coupons.  He has nearly 20 years experience in the restaurant business, and has been eating for much longer than that. 

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