Ted's commitment to freshness is its strongest
quality. For a high-volume chain restaurant, their ethics
are shocking - no freezer, no microwave, steaks carved
up right in the kitchen. Ted's cuts no corners, yet
somehow has your food ready in an instant.
The commitment to freshness is a good
thing. At the Montana Grill, bison is boldly presented
as a mainstream meat. Bison burgers, bison steaks, bison
chili, pot roast and meatloaf ... patrons were eating
it up with gusto, demonstrating an intrepid palate Connecticut
residents are rumored to lack.
Of course, it's only daring to down that
first mouthful. After that, you'll be hooked. Bison
is not gamy or gristly - it's like a lean, pleasant
riff on beef that actually has fewer calories and less
cholesterol. The bison Kansas City Strip was very nice,
lightly seared and brushed moderately with lemon butter.
The bison pot roast was even better, with the high quality
of the meat bringing this budget recipe to a surprising
level of elegance.
There are more than a dozen combinations,
with various sprinklings of blue cheese, cheddar, grilled
onions, hot peppers and so much more. You're sure to
find a burger that suits your tastes and each is available
as beef or bison. If you're taking a night off from
red meat, there's an equally long list of chicken sandwiches
served on toasted sourdough rolls.
Ted's seems to be drawing crowds with
its homey recipes and Arts and Crafts decor, featuring
cavernous spaces with pressed tin ceilings and a forest
of mahogany paneling.