The New Woodshed Reviews

[wifi]

Maybe not very "sophisticated" but I use a meat thermo.....is it that hard ?

[FlyingScot]

We've been 3 times--the first 2 were in the off season, and both were great in ways similar to those described by others.

Our 3rd trip was 8pm the Saturday of Memorial Day weekend. Most things were good, but the service was unbelievably slow. When I complained gently to the manager, he did what he could, and was almost embarrassingly attentive (the kids even got a chuckle out of it). But we were really soured on the whole thing. As in Mike's case, it seemed almost impossible that they could be so inept.

My conclusion--they get overwhelmed and are unable to recover in the way that most restaurants would. It's almost as if they stop thinking about things like clocks and meat thermometers.

I don't mean this to be harsh. We like the restaurant and the staff a lot. But our visits will be focused on slow nights and the off season.

[Grove84]

We visited Friday evening to celebrate our daughter getting into graduate school. The service was good but not overbearing , we had reservations at 6:45 and during that time we were there it is 40% occupied but our meals and service were quite good.

[Old Hubbard Rd]

We tried the New Woodshed last year and they were out of Prime Rib. We gave it another shot just last night. I called for reservations and they were fully booked which usually means they are going to be busy and they should use this as notice to prep enough food especially PRIME RIB!! The outside looked beautiful! The dining room reminded me of the old Woodshed. The prices are really high now and guess what happened again? NO PRIME RIB! Our table was able to get 1 piece of Prime Rib and they were out! How does this happen at a place that specializes in Prime Rib in the height of SUMMER season? Why not cook a little extra and serve shaved steak or use it the next day in some sort of creative dish like most restaurants do? Drinks were great! I wish they could get it together! All our dinners were tasty and we did enjoy our dinners but were very disappointed about them running out of PRIME RIB!

[sky's]

Originally Posted by Old Hubbard Rd

We tried the New Woodshed last year and they were out of Prime Rib. We gave it another shot just last night. I called for reservations and they were fully booked which usually means they are going to be busy and they should use this as notice to prep enough food especially PRIME RIB!! The outside looked beautiful! The dining room reminded me of the old Woodshed. The prices are really high now and guess what happened again? NO PRIME RIB! Our table was able to get 1 piece of Prime Rib and they were out! How does this happen at a place that specializes in Prime Rib in the height of SUMMER season? Why not cook a little extra and serve shaved steak or use it the next day in some sort of creative dish like most restaurants do? Drinks were great! I wish they could get it together! All our dinners were tasty and we did enjoy our dinners but were very disappointed about them running out of PRIME RIB!

HOLLY blank. OUR FIRST TIME THERE THIS YEAR and they were out of prime rib as well. good food, but very loud inside.

[susiehooper]

We had dinner at The New Woodshed last night. Fabulous from start to finish. Very welcoming when we walked in; efficient service from Julie; excellent prime rib and hanger steak; delicious sides. Too full for dessert. 5 stars!!


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[Biggd]

I went for the first time last night. The food was very good but pricey. I got the 12oz prime rib and it came out perfect. My wife got the pork chop and my dog loved it for breakfast this morning.The waitress forgot my second beer after asking twice but other than that the meal was very good.

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[joey2665]

Originally Posted by Biggd

I went for the first time last night. The food was very good but pricey. I got the 12oz prime rib and it came out perfect. My wife got the pork chop and my dog loved it for breakfast this morning.The waitress forgot my second beer after asking twice but other than that the meal was very good.

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How would you compare to “O”? Prices are similar, Woodshed is a decent ride for me plus I think the food and service are a little better at “O”. Your thoughts?


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[Hillcountry]

Originally Posted by joey2665

How would you compare to “O”? Prices are similar, Woodshed is a decent ride for me plus I think the food and service are a little better at “O”. Your thoughts?


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Based on my 1st visit to “O” steakhouse (last month) and my one visit to The New Woodshed last year, although the Woodshed was great, I feel that “O” as a restaurant has them beat hands down. “O” is a special experience!

[Biggd]

I love O's. We were going to go there but we heard good things about the Woodshed but had never been there. O's is much better. As a matter of fact I had a great prime rib at the Bob House last weekend that was as good if not better than the Woodshed and much cheaper.

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[joey2665]

Originally Posted by Biggd

I love O's. We were going to go there but we heard good things about the Woodshed but had never been there. O's is much better. As a matter of fact I had a great prime rib at the Bob House last weekend that was as good if not better than the Woodshed and much cheaper.

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I love the Bob House. Never had a bad meal there. That’s my exact feelings on Woodshed, there are other options just as good or better and closer to home.


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[Biggd]

Agreed!

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[phoenix]

Bob house still has the best haddock and for a great price

[Biggd]

Went to the Woodshed again Sat night with another couple. We had a wonderful time and we all had great meals. I had the prime rib and it was very good. I still say O's has them beat as far as the food goes but we had a great night and we look forward to going back again.

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[joey2665]

Originally Posted by Biggd

Went to the Woodshed Sat night with another couple. We had a wonderful time and we all had great meals. I had the prime rib and it was very good. I still say O's has them beat as far as the food goes but we had a great night and we look forward to going back again.

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I agree. Woodshed is nice for a change of menu and atmosphere but “O” is better over all.


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[Biggd]

Originally Posted by joey2665

I agree. Woodshed is nice for a change of menu and atmosphere but “O” is better over all.


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As far as the lakes region, O' s is a cut above everthing else for food. The steak is as good if not better as any of the fine steak houses in Boston.

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[Hillcountry]

Originally Posted by Biggd

As far as the lakes region, O' s is a cut above everthing else for food. The steak is as good if not better as any of the fine steak houses in Boston.

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I can attest to their Kobe being the best I ever tasted but there’s something to be said for a couple of we’ll marbled Angus strips from Hannaford...tonight’s dinner was superb. Of course, l’m an excellent steak cooker I will admit.

[Biggd]

Originally Posted by Hillcountry

I can attest to their Kobe being the best I ever tasted but there’s something to be said for a couple of we’ll marbled Angus strips from Hannaford...tonight’s dinner was superb. Of course, l’m an excellent steak cooker I will admit.

My son cooks up a mean steak. He uses a cast iron skillet on a wood fired grill with a little butter and garlic. And I'm an excellent taste tester. .

[SAMIAM]

Originally Posted by Biggd

My son cooks up a mean steak. He uses a cast iron skillet on a wood fired grill with a little butter and garlic. And I'm an excellent taste tester. .

That's the secret.......sear in cast iron pan and finish in a 450 degree oven and they come out just like Ruth Chris' MJ's Steak House....yum

[Hillcountry]

Originally Posted by SAMIAM

That's the secret.......sear in cast iron pan and finish in a 450 degree oven and they come out just like Ruth Chris' MJ's Steak House....yum

Never tried the oven part but would be interested to know how they TIME the oven part...in my cast iron frying pan I can feel the steak with my fork (not piercing it of course) as it approaches the perfect rare stage. I would feel helpless with my angus beef in the oven where I couldn’t manage it!

[VitaBene]

Originally Posted by Hillcountry

Never tried the oven part but would be interested to know how they TIME the oven part...in my cast iron frying pan I can feel the steak with my fork (not piercing it of course) as it approaches the perfect rare stage. I would feel helpless with my angus beef in the oven where I couldn’t manage it!

I use the same method pretty much... Cast iron skillet in oven at 550 or your hottest temp. Take the pan out and put on the big stove burner to sear with butter, then 5 minutes in oven for the normal inch or so thick steak.

Open the oven and check with your finger, but leave some room for it to cook as it rests for 5 minutes before serving.

[Bigstan]

It's been a while, before I bring six tomorrow night any recent updates?

Hoping running out of prime rib is over now that the season is upon us..

[Bigstan]

Originally Posted by Bigstan

It's been a while, before I bring six tomorrow night any recent updates?

Hoping running out of prime rib is over now that the season is upon us..

I will answer myself - prime rib everywhere tonight, a full house. A little marble-rich, but larger than 12 oz as stated . Cooked spot on. Salmon and swordfish special for the fish people were spoken highly of, swordfish was huge at an inch and a half or so thick. Broccoli and summer squash, meh, but no-one is there for veggies.

Go naked or whatever the name was swirler drinks were a hit, and the doggie bag people were a plenty.

Well done, keep it up !

[SAMIAM]

Originally Posted by Bigstan

I will answer myself - prime rib everywhere tonight, a full house. A little marble-rich, but larger than 12 oz as stated . Cooked spot on. Salmon and swordfish special for the fish people were spoken highly of, swordfish was huge at an inch and a half or so thick. Broccoli and summer squash, meh, but no-one is there for veggies.

Go naked or whatever the name was swirler drinks were a hit, and the doggie bag people were a plenty.

Well done, keep it up !

Bigstan….always wanted to say a few words about prime rib,so here goes.
Marble rich is actually a good thing.Prime rib needs fat for tenderness and flavor.People often complain about too much fat on their prime rib but it's there because beef cattle are fattened up on grain,barley silage etc in the feed lots.
There are two sides to a prime rib roast.The sirloin end has less fat,a large eye and looks more like a sirloin steak.The other end(my favorite) is called the chuck end which has a smaller eye,a circle of fat in the center surrounded by flap meat which is the most tender and flavorful of all.
Some restaurants remove the circle of fat for appearance sake before serving but it's really not a bad thing.
I realize that grass fed beef is pretty trendy right now but without good marbling I wouldn't buy it for myself.
Anyway.....enjoy you prime rib and don't mind a little fat.....you only live once

[Bigstan]

Originally Posted by SAMIAM

Bigstan….always wanted to say a few words about prime rib,so here goes.
Marble rich is actually a good thing.Prime rib needs fat for tenderness and flavor.People often complain about too much fat on their prime rib but it's there because beef cattle are fattened up on grain,barley silage etc in the feed lots.
There are two sides to a prime rib roast.The sirloin end has less fat,a large eye and looks more like a sirloin steak.The other end(my favorite) is called the chuck end which has a smaller eye,a circle of fat in the center surrounded by flap meat which is the most tender and flavorful of all.
Some restaurants remove the circle of fat for appearance sake before serving but it's really not a bad thing.
I realize that grass fed beef is pretty trendy right now but without good marbling I wouldn't buy it for myself.
Anyway.....enjoy you prime rib and don't mind a little fat.....you only live once

Nope, it didn't phase me a bit. I appreciate the leaving the actual trimming to me. I eat around it and trim down the leftovers, that way the dogs get to splurge later on in the evening.

[Mirror Lake's BB]

Samiam

So, is flap meat really what is used for "steak tips" in New England? Thanks

[SAMIAM]

Originally Posted by Mirror Lake's BB

Samiam

So, is flap meat really what is used for "steak tips" in New England? Thanks

Most of the marinated steak tips that you see in markets and restaurants are cut from sirloin.Others use flap meat from prime rib .We use tenderloin tails at the VK
All are nice eating

[Rusty]

Originally Posted by SAMIAM

The other end(my favorite) is called the chuck end which has a smaller eye,a circle of fat in the center surrounded by flap meat which is the most tender and flavorful of all.

The only steak that I eat is the Angus chuck eye.
Nothing is better than a baked potato with cream cheese, broccoli, a big juicy chuck eye steak, and a cold beer.

[JEEPONLY]

Curious!
Do the restaurant reviews in this thread really represent $100.00 per person meals?

[Hillcountry]

Originally Posted by JEEPONLY

Curious!
Do the restaurant reviews in this thread really represent $100.00 per person meals?

Alcohol purchased during $100 p/p meals is the main factor in running up the tab...if you can keep the drinks to a minimum (which is tough when out with friends) you can get a great meal on the cheap! (So to speak)
Restaurants rely heavily on the bar sales for profit.

[Bigstan]

Originally Posted by JEEPONLY

Curious!
Do the restaurant reviews in this thread really represent $100.00 per person meals?

Five people, $300 so no, not $100 per.

[SAMIAM]

Originally Posted by Rusty

The only steak that I eat is the Angus chuck eye.
Nothing is better than a baked potato with cream cheese, broccoli, a big juicy chuck eye steak, and a cold beer.

Now the secret is out.......not many people realize that chuck eye is one of the tastiest steaks you can buy.....cheap too !

[Hillcountry]

Originally Posted by SAMIAM

Now the secret is out.......not many people realize that chuck eye is one of the tastiest steaks you can buy.....cheap too !

I read that there are only 2 chuck eye steaks per beef...is this true? If so, you would think they are more rare (pun intended)

[Rusty]

Originally Posted by SAMIAM

Now the secret is out.......not many people realize that chuck eye is one of the tastiest steaks you can buy.....cheap too !

For a snack tomorrow I bought some nice juicy chuck eye steaks.
Here they are:

[Bigstan]

Originally Posted by Rusty

The only steak that I eat is the Angus chuck eye.
Nothing is better than a baked potato with cream cheese, broccoli, a big juicy chuck eye steak, and a cold beer.

Just to clarify, cream cheese?

[Rusty]

Originally Posted by Bigstan

Just to clarify, cream cheese?

Whoops..Sour cream. Thanks for asking.

[Jilliebean28]

So my sister and I went to the bar area at The New Woodshed last night around 5:15pm. One of the specials was their Burrata salad. The waitress recommended adding a protein to the salad and suggested the petite filet. My sister and I both ordered as suggested along with the asparagus appetizer and a glass of wine each.
Boy were we shocked when the bill arrived and our total was $143!!!! Each filet was $35!! Absolutely ridiculous!!
We learned our lesson, in that, we should have asked how much the added small piece of protein would be.

[ishoot308]

Originally Posted by Biggd

The steak is as good if not better as any of the fine steak houses in Boston.

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I agree 100% about their steak and its preparation! Superb!

Dan

[Biggd]

U guys are making me hungry!

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[thinkxingu]

I have yet to hear a review of the New Woodshed that was good enough for me to justify the price. I know they're not the same environment or emotional history, but I'll stick with the Bob House, Canoe, etc.

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[Shreddy]

Originally Posted by thinkxingu

I have yet to hear a review of the New Woodshed that was good enough for me to justify the price. I know they're not the same environment or emotional history, but I'll stick with the Bob House, Canoe, etc.

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See my post above...after my first experience, I was highly satisfied. The second, not so much. Although you're seeing plenty of negative reviews, they must be doing decent since they're still in business and still have strong reservations. Often times people only run to give reviews out of frustration (negative reviews) as opposed to shedding light on the positive. I had been twice and had both positive and negative which is why I figured I'd could add some color to the thread. I rarely post reviews and usually go out to dinner at least once a week. Just because you're not hearing a review that was good enough to justify the price doesn't mean there haven't been dinners meeting that criteria. Honestly, I'd recommend trying it in the right circumstance (e.g., special occasion, more than two people, seating in the dining room) and take the chance that service and food will be up to par.

[thinkxingu]

Originally Posted by Shreddy

See my post above...after my first experience, I was highly satisfied. The second, not so much. Although you're seeing plenty of negative reviews, they must be doing decent since they're still in business and still have strong reservations. Often times people only run to give reviews out of frustration (negative reviews) as opposed to shedding light on the positive. I had been twice and had both positive and negative which is why I figured I'd could add some color to the thread. I rarely post reviews and usually go out to dinner at least once a week. Just because you're not hearing a review that was good enough to justify the price doesn't mean there haven't been dinners meeting that criteria. Honestly, I'd recommend trying it in the right circumstance (e.g., special occasion, more than two people, seating in the dining room) and take the chance that service and food will be up to par.

I hear ya, but let's be honest: Applebee's and Friday's are still in business, so there's a group of people that'll accept anything!

I'm open to visiting if there's an event justifying the risk and cost, but one just hasn't come up yet.

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[Shreddy]

Originally Posted by thinkxingu

I hear ya, but let's be honest: Applebee's and Friday's are still in business, so there's a group of people that'll accept anything!

I'm open to visiting if there's an event justifying the risk and cost, but one just hasn't come up yet.

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Yep - completely understood. The place is very cool, and given costs, I agree that people should expect top of the line. Reality is although it's high-end for Lake Winni, it really wouldn't be high end in Boston. Now I get that the market demographic is different, but Moultonborough (or the lake in general) is flourishing with tons of money lately. Take a look at the lake, the amount of traffic, the boats, etc. All I'm trying to say is if you're contemplating whether you should or shouldn't try it based on forum reviews then just give it a shot. I love Canoe, and my personal favorite is Corner House, but I like having options.

[Rusty]

So glad that my wife is a good cook and knows how to shop for food that I like. 🍞🧀🍅🍗🍳🍰☕