best meal at a restaurant on the lake

garysanfran · 02-16-2022, 02:42 PM

Quote:

Originally Posted by BroadHopper

Far from being a Garwood West. I find it unique as it has an excellent view of Big Squam, the way they decorate the place is almost a camp experience. The food is excellent and the barkeeps are very sociable.

Garwoods on the other hand is a lot more upscale and EXPENSIVE!

I think Walter's Basin overlooks Little Squam. Not Big Squam... A great view either way.

When sitting at the window, it's easy to envision Katherine and Henry getting out of their antique wood "Chris Craft U-22", and going into the little store on the dock...

Nagigator · 03-04-2022, 04:21 PM

Quote:

Originally Posted by garysanfran

I think Walter's Basin overlooks Little Squam. Not Big Squam... A great view either way.

When sitting at the window, it's easy to envision Katherine and Henry getting out of their antique wood "Chris Craft U-22", and going into the little store on the dock...

I second Walter's Basin. That view of Little Squam right around sunset and the seafood paella. Perfect!

Jdarby · 03-04-2022, 05:01 PM

Quote:

Originally Posted by garysanfran

I think Walter's Basin overlooks Little Squam. Not Big Squam... A great view either way.

When sitting at the window, it's easy to envision Katherine and Henry getting out of their antique wood "Chris Craft U-22", and going into the little store on the dock...

Another vote for Walter’s Basin! One of our favorite places! Just watched “On Golden Pond” again. Hadn’t watched it in probably 20 years. Forgot how good of a movie it was!

Sent from my iPhone using Winnipesaukee Forum mobile app

ACME on the Broads · 03-11-2022, 06:24 PM

Hard to beat the VK on a Saturday night for FANTASTIC PRIME RIB!

bigdog · 03-12-2022, 01:29 PM

I didn't hear any replies about best 'steak tips' around the lake ?

Besides buying steak tips at the Whining Butcher and grilling myself, would like folks restaurant suggestions.

WinnisquamZ · 03-12-2022, 01:36 PM

Quote:

Originally Posted by bigdog

I didn't hear any replies about best 'steak tips' around the lake ?

Besides buying steak tips at the Whining Butcher and grilling myself, would like folks restaurant suggestions.

Difficult to beat Whining Butcher tips. Use to purchase a few pounds at $15.99. At $19.99 I stopped. Last was last spring, what are they asking now? Downgraded a bit to BJs or Costco. Still a fine meal. Restaurant wise, Os is the best

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DRH · 03-12-2022, 06:02 PM

Quote:

Originally Posted by bigdog

I didn't hear any replies about best 'steak tips' around the lake ?

Besides buying steak tips at the Whining Butcher and grilling myself, would like folks restaurant suggestions.

I doubt there are many local restaurants who have steak tips better than the Wine'ing Butcher's, bigdog! I love grilling their "Grillmaster" marinated tips ... absolutely delicious.

Can't wait for spring weather so I can fire up the gas grill for the 2022 season.

sky's · 03-13-2022, 03:16 PM

i had steak tips yesterday at Guiseppies and as always they were awesome.

Mr. V · 03-13-2022, 03:19 PM

"Steak tips" seems a regional dish, most popular in New England.

I rarely see it on menus in Portland, and nobody I know has cooked it at home.

I do see a lot of New England clam chowder served at the casinos though.

Newbiesaukee · 03-22-2022, 02:24 PM

Steak tips are a regional New England dish according to my exhaustive 5 minute Google search. I had never heard of them elsewhere.

I doubt that it is a newly discovered part of cow anatomy, more an emphasis on a particular cut or even preparation. Regional specialties are interesting and frequently the source of friendly rivalry.

phoenix · 03-22-2022, 03:49 PM

i was told by a chef that a tenderloin may have 6-10 ounces. So when cutting to get to 6OZ what do you do with the extra. Well sirloin tips. I am sure Baygo or samiam i am will weigh in

baygo · 03-22-2022, 05:00 PM

The short answer… Eat it when my wife’s not looking😊

Actually a tenderloin comes in weighing somewhere between 4 or 5 pounds and a skilled chef will cut it down to 6 ounce portions.

03-11-2022, 06:24 PM	#4
ACME on the Broads Senior Member Join Date: Mar 2017 Posts: 112 Thanks: 528 Thanked 111 Times in 50 Posts	Quality, Value, Consistency and Quick Service! Hard to beat the VK on a Saturday night for FANTASTIC PRIME RIB!

03-12-2022, 01:29 PM	#5
bigdog Senior Member Join Date: Apr 2006 Location: Central MA-Gilford Posts: 1,459 Thanks: 357 Thanked 126 Times in 100 Posts	Steak Tips? I didn't hear any replies about best 'steak tips' around the lake ? Besides buying steak tips at the Whining Butcher and grilling myself, would like folks restaurant suggestions.

03-13-2022, 03:19 PM	#9
Mr. V Senior Member Join Date: Jun 2004 Location: the left coast (Portland)and West Alton Posts: 1,477 Thanks: 68 Thanked 265 Times in 182 Posts	"Steak tips" seems a regional dish, most popular in New England. I rarely see it on menus in Portland, and nobody I know has cooked it at home. I do see a lot of New England clam chowder served at the casinos though. __________________ basking in the benign indifference of the universe

03-22-2022, 02:24 PM	#10
Newbiesaukee Senior Member Join Date: May 2004 Location: Coral Gables, winter; Long Island, summer Posts: 1,366 Thanks: 967 Thanked 575 Times in 300 Posts	Steak tips are a regional New England dish according to my exhaustive 5 minute Google search. I had never heard of them elsewhere. I doubt that it is a newly discovered part of cow anatomy, more an emphasis on a particular cut or even preparation. Regional specialties are interesting and frequently the source of friendly rivalry. __________________ "You're only young once, but you can be immature forever."

03-22-2022, 03:49 PM	#11
phoenix Senior Member Join Date: Apr 2004 Location: phoenix and moultonboro Posts: 1,594 Thanks: 65 Thanked 288 Times in 204 Posts	i was told by a chef that a tenderloin may have 6-10 ounces. So when cutting to get to 6OZ what do you do with the extra. Well sirloin tips. I am sure Baygo or samiam i am will weigh in __________________ it's tough to make predictions specially about the future

The Following 2 Users Say Thank You to garysanfran For This Useful Post:
BroadHopper (02-16-2022), Jdarby (03-04-2022)

The Following User Says Thank You to ACME on the Broads For This Useful Post:
tummyman (03-13-2022)

The Following User Says Thank You to WinnisquamZ For This Useful Post:
bigdog (03-12-2022)

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trfour (03-12-2022)

03-13-2022, 03:16 PM	#8
sky's Senior Member Join Date: Jan 2010 Posts: 295 Thanks: 79 Thanked 85 Times in 59 Posts	i had steak tips yesterday at Guiseppies and as always they were awesome.

The Following User Says Thank You to phoenix For This Useful Post:
MBNeckguy (03-23-2022)

03-22-2022, 05:00 PM	#12
baygo Senior Member Join Date: Oct 2009 Posts: 696 Thanks: 186 Thanked 531 Times in 227 Posts	The short answer… Eat it when my wife’s not looking😊 Actually a tenderloin comes in weighing somewhere between 4 or 5 pounds and a skilled chef will cut it down to 6 ounce portions.

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