Council Oak Steaks Seafood - Wheatland

Just after I placed my order, my dad and stepmom unexpectedly joined me, and even though they didn't order anything, the staff kindly accommodated us by providing a larger table and an extra bread tray. Then the crab cakes arrived, and they were simply incredible—just look at the picture! I can't wait to return for a full meal and savor the experience again. The wine list is impressive, and visiting Council Oaks is truly a memorable experience.

The food at this restaurant is fantastic! I ordered the Tomahawk steak, and it was grilled to perfection. We also enjoyed the charred steak tips and calamari as appetizers, which were more than enough to feed four people, not to mention the bread.

We are big fans of Morton’s and Ruth’s Chris, but the food and service here were exceptional. Making a reservation was easy, and we were seated quickly. The staff were friendly, and both the table and the restaurant were very clean. The food was fantastic, and the steaks were cooked just right. We have no complaints at all. We will definitely return! Our bill came to $220 plus tip for two people, which included three appetizers, two entrees, one side, and one soda. It was slightly pricier than Ruth’s but more affordable than Morton’s. My only suggestion would be to serve warmer plates. Other than that, the presentation was perfect, right down to the impressively sharp steak knives; honestly, you could have cut the filet with a plastic butter knife!

I decided to order the prime and asked for it to be cooked rare but served hot. The service although not bad, was definitely not trained to work in an upscale steakhouse. My prime rib was served cold, returned and served cold a second time. I was offered a complimentary $12.00 desert by our server who did not even offer desert to my dinner guest. The Manager actually brought out my second serving. I was thinking it was going to be a fine dining experience. This whole experience was marginal at best, but the food is better served at a place where you expect a $20.00 prime rib meal. Lastly, any proper etiquette would have resolved this immediately and without regard to the bill.

APPEARANCE: When first entrance you are greeted by a nice laid out restaurant, shiny and new. Appears to be smaller than most steakhouses however is nice and comfortable. Everything looks well kept (although brand new restaurant) clean tables, floors and restrooms. All the staff were well dressed neat and clean. CUSTOMER SERVICE: We made a reservation for 8:15pm and were a little early. They moved us up to a 7:45pm slot, which was nice and unexpected. Host was very accommodating. Once seated we were greeting by our server who was great, enjoyed a little conversation with him and we were completely enjoying ourselves. SERVICE: This is where everything goes off the rails. We ordered our appetizer and that came out after 15 minutes and they delivered bread to our table. We ordered two salads, our entree 's and one side. An hour after our appetizer, we still had not received our food. I got up to politely ask about the food and our server was apologetic, but again after another 20 minutes, still no food. We would have been fine with our salads for a little bit to tide us over, but there was nothing. We spoke to a group of ladies next to us, they had been waiting 2 hours for their food. We left without eating. I asked for the manager and was directed to the food and beverage manager, when I explained what happened, he seemed completely uninterested. We felt so bad for the server, we tipped the server even though there was no bill. CONCLUSION: Although this looks like a nice restaurant, I would have a hard time recommending it. It was a complete waste of time. So much so we left the casino in its entirety. It 's not like this casino is right around the corner, we lost out because of drive time. We went to Lincoln to have great steak. If you have lots of time to waste, then by all means visit. But for right now, no thank you. P.S. It appears that Lissette G. will just post a copy and paste I 'm sorry I 'll forward it to the Food and Beverage director, but will not ta