10. Wildfire

I have been to the Wildfire in Lincolnshire twice. Both times the food has been well below average. On one occasion my bone - in filet mignon was ordered medium - it came out well done, burnt to a crisp. I tried to eat it but I ended up sending it back. Initially the waitress tried to justify it by saying it was a larger cut and closer to the bone it would be medium. She said the steak was "seared" on the outside but it would be medium inside. So after a brief debate she saw that it was well done and brought it back to the kitchen. She had the order re-fired and this time it came out rare to med rare - raw center. At this point I gave up. I ended up eating it. The flavor was absent. I come from the school of thought that a steak should be cooked over grill that uses hardwood rather than a broiler. As for the cut of meat. The bone in filet should have been more tender. It was obvious that they do not use prime aged beef. I believe that their cuts of beef are aged but "choice" not "prime".They have a prime cut price to them though. On the positive side the restaurant dining room is nice and the ambience is good. I am somewhat of a food Connoisseur. I hope this helps someone out. The larger steakhouses broil because it is easier to cook to the correct temperature and the steak needs less supervision while cooking.