My dining companion and I ventured north this week to Rawhide Steakhouse and Saloon in Cave City. Rawhide is right off Interstate 65, adjacent to Knight’s Inn, making it convenient for travelers and those of us who sometimes like a little drive with dinner.

I was excited to discover this seemingly quality steakhouse, and even more excited when we entered a freshly decorated rustic atmosphere. We were seated at one of the many booths painted the same deep, barn brown as the walls, which were scattered with farm items and memorabilia.

My anticipation spiked even more as I read menu items like pecan encrusted chicken, grilled salmon salad, angus beef, deep fried green beans with wasabi/ranch dressing, and three flaming desserts, including bananas foster.

I’m afraid my high expectations, coupled with the delay of a delivery truck that day, left a less than desirable taste in our mouths.

Before I give you the details of our one experience, I will say that my hope when I review a restaurant is to guide you, the customer, toward desirable menu items and offer information so that you can decide for yourself what and what not to ask for. It is, after all, just one random experience. I also hope it gives each restaurant an opportunity to fine tune anything that they may not know is not working. I will say one wonderful feature of this restaurant was the humble, genuine way in which the wait staff and management tried to remedy this situation so that we had as enjoyable experience as they were able to offer that day – without knowing I was critiquing the restaurant – and I truly admire that.

We began with those fried green beans I mentioned, but the breading didn’t have any flavor at all. Salting them wasn’t enough, and I thought perhaps the lack of flavor would be balanced out by the wasabi/ranch dip. I did not, however, find a hint of punch in the dip. We sent the green beans back and asked for the shrimp appetizer. They were out of shrimp. The apologetic, helpful wait staff (who was two days new) mentioned that the artichoke dip was especially good, however she sheepishly returned to report they were out of chips and that, in fact, a scheduled food delivery that day was long overdue.

We decided to skip the appetizer and order entrees. My dining companion opted for the chicken breast and baked potato, I ordered the combination dinner of sirloin steak and ribs, choosing mixed vegetables as my one side. We were only offered one side and no dinner salad, which seemed odd. A salad and side was offered with steaks, but not the fish, steak combos or chicken. At these prices, I thought for sure a salad would be included. I’m wondering if they were out of lettuce and our thoughtful server just couldn’t disappoint us one more time.

One the bright side, the grilled chicken breast was a tender, generous portion (but I would recommend one of the choices with sauce), and the baked potato came fully loaded with cheese, sour cream and butter.

The top sirloin steak had some gristle, was tender, but lacked any appetizing beef flavor or seasoning. The vegetables seemed to be a mixture of frozen and fresh. From what I could tell, fresh broccoli and cauliflower, frozen carrots and squash. Dinner was also served with what looked liked Texas toast, but the butter was sweetened – making it a confusing combination.

I really didn’t know what to think, so I called the next day, anonymously, to see if the manager had an explanation for our experience. She said the cook that day was the usual cook, the beef was fresh, but the lack of delivery did create some real problems that day.

This was never more present than when the manager tried to remedy the situation the day before by offering us a free dessert. We opted for the caramel brownie, but again, with a truly apologetic look on her face the waitress told us the only dessert they had that day was peach pie. So we took what we could get – and will hope for better next time.

— New restaurants are given a six-week grace period. Comments can be sent to Managing Editor Mike Alexieff by telephone at 783-3235 or by e-mail at malexieff@bgdailynews.com.