AWESOME
ANSARA'S
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| New
steakhouse offers
carnivorous pleasures
by John E. Clark |
Ansara’s
Steakhouse
2417 W. Laskey Rd
Toledo, OH
419-472-4482
Mon–Sat: 4-10 p.m.
www.ansarassteakhouse.com
Credit cards accepted
Carry out available
Sometimes searching for a
great place to enjoy a steak
dinner these days, without
going to a national chain,
is a task beyond my
endurance. In Toledo, we are
blessed to have Ansara’s
Steakhouse (formerly where
Adams’ Ribs was), which
features a full menu of
steaks, seafood and other
delightful entrees.
Ansara’s owner and chef is
not a stranger to Toledo’s
culinary world. Chef Kameel
Ansara has been working in
the business since 1970 when
he worked with his father,
Mike, at the Bungalow.
Kameel also worked with his
uncles Joe and Maurice at
the famed Joey’s Supper
Club. Ansara established the
Board Room restaurant and
operated it from 1993 until
it was sold two years ago to
Toledo NBA star Jimmy
Jackson.
After a perusal of the
restaurant’s tasteful décor,
which features artwork
personally selected by
Ansara’s wife Jackie, I
was ready to see the menu.
From grape leaves stuffed
with rice and beef ($6.50)
and deep- fried dill pickles
($5.50) to an appetizer
perfect for our table of
four, the Maza plate ($5.95)
— a large platter of
fresh-cut vegetables, feta
cheese, olives and homemade
hummus with a side of pita
bread, the appetizer menu
covers every need.
It was time to order that
steak I was craving. It was
no easy task deciding from
the menu of dry aged,
naturally tenderized steaks.
I selected on the 16 oz. rib
eye topped with sautéed
onions and mushrooms and a
side of sautéed spinach
($18.95).
For those who crave seafood
and steak, there are combo
plates such as the Sirloin
and fried perch with a
choice of two side dishes
($15.95).
If ribs are your fancy,
Ansara serves up a generous
slab of the famous Adam’s
Ribs (they bought the rights
to the recipe) with a
homemade sauce that I rank
as one of the best I have
ever enjoyed ($16.95).
Of course, here in the
Midwest, any menu would be
incomplete without an offer
of liver topped with bacon
and sautéed onions
($10.95). Remember to save
some room for dessert.
Ansara’s has desserts to
die for, and they are an old
family recipe of Mike
Ansara’s. The bread
pudding ($7.95), served with
a warm whiskey sauce
delights. This version, one
that was made by Ansara’s
father, Mike, back in the
Bungalow days, is large by
any measure. If you feel you
must share a dessert,
don’t stop with the bread
pudding, order their special
seasonal pumpkin crème pie
($7.90) and fall in love.
It is always a treat to
discover a locally owned
restaurant that not only has
great food, but also has
pride in every aspect of the
operation. Several times
during the evening, Ansara
was present in the dining
room, as his habit is to
visit as many guests as
possible. While he was
visiting with us I asked,
“Why should anyone come
here instead of one of the
many other restaurants in
Toledo?” His answer says
it all. Ansara replied,
“When the door opens, I
open it. When the door
closes at night, I close it.
I am here when we are open,
every day that we are
open.” Ansara’s offers
more than great food in a
warm and inviting
atmosphere, it dishes up
personal service.
We’d
love to hear your opinion on
this restaurant. Send
comments to sathanas@toledocitypaper.com |
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