Wanderer M.
Yelp
Third time to eat there (actually once in Laramie and once in Cheyenne), and the prior two experiences were very good. The third time was NOT a charm. This time, I took my wife to the Laramie location to celebrate her new job. It was a huge disappointment.
For starters, the boudin balls don't resemble boudin (but they are, balls).
The gumbo was good, but just needed a bit of kick, which I satisfied with Tabasco.
My wife ordered champagne, and the price was $105/bottle, so we asked if we could bring the bottle home. Then waitress came out with a tiny one-glass bottle and asked if we still wanted it. Um... $105 for a glass is a bit too steep for us so we declined. On our way out, one of the wait staff told my wife "no, that was the wrong bottle. That one was only $10. The one you wanted was a full-size bottle. (Wish we would have known that before we were halfway out the door.)
The biggest letdown, though, was the entrees. My wife ordered blackened snapper. Please fire anyone who thinks that pouring blackening seasoning on a fish, baking it, and then covering it with some strange yellow sauce qualifies as "blackened" fish. Someone (the chef, preferably) needs to visit Louisiana... or Texas, or heck maybe even Alaska to learn what blackened fish is supposed to be like. They tried twice to "fix it" but it just got worse.
My entree was just as big of a disappointment - the prime rib special. I suppose not everyone knows how to cook a prime rib, even at steak places. This was the worst prime rib of my life (and I have eaten and cooked a good many prime ribs). It was more like medium-well instead of medium rare, and the edges were waaay over-cooked and dry. I was just too tough to even chew (although some champagne to wash it down might have helped).
I suppose I will give them one more try, but I'll be sticking to the basic steaks and sides you can't screw up. Maybe the chef changed since the last time I was there, or maybe they are just trying to be too many things. Folks, if you want to cook like cajuns or Louisiana folk, do it right and don't make excuses for Wyoming patrons with whimpy taste buds.
My recommendation, if you go there, is stick to what they can still do right. Steaks. Only steaks. Order them rare to medium rare, because they tend to over cook them. Our watress was great, despite getting a loud obnoxious table right next to us, but the kitchen staff needs an overhaul or some serious help.
Sorry I could not give a glowing review this time. I really wanted to, and I was really looking forward to this celebratory meal. They just totally flopped on this one. Bad!
