The Steakhouse & Lodge

While in the Hayward area we thought to try this restaurant that we have driven passed a few times. Upon entering everyone was so friendly and the place is large, open and airy. There is a HUGE stuffed and standing Grizzly Bear standing near the hostess stand, never thought bears really get that large. The wait staff was super nice and the food was very good. I had a salad with steak and blue cheese crumbles, was wonderful. My husband's filet mignon was excellent too.Would recommend this place if in the mood for a nice steak dinner.

I ordered Prime Rib ( Market Price ) I should have asked. 16oz. With 1/2 potato ( cubed and seasoned ) $50.00. We finished eating waited over 10 minutes until the waitress came back then asked her for a to- go box and bill. She never came back. After another 10 minutes my wife went to the bar and asked for a to-go box and the bill. We did finally get that taken care of, but certainly would not recommend anyone to go there again. Sad this is the first time we have ever written a bad review.

I'd probably give the Steakhouse a 3.5 for the Friday night fish fry. Good price for all-you-can-eat. The tartar sauce didn't have tang, but it's kind of optional for me anyway. Fish was pretty decent, certainly better than what I've had at Angler's. I came later on a Friday evening and they couldn't guarantee if they still had fish left but it was no problem during LWC for me.

I haven't been here in about 7-8 years until this week, and it did not disappoint! The cheese curds were fabulous. I ordered salmon and would order it again in a heartbeat. The staff were friendly, too. The Steakhouse is back in my rotation, 100%

I'm giving three stars for the service. The food was mediocre at best. A few things.. scallops should be rested and dried before cooking. Crisp the bacon if you're offering bacon wrapped anything. You a achieve this by par cooking the bacon prior to wrapping. Twice baked potato was inedible. Dry and hard. Steak.. not seasoned. If you're doing mushrooms with steak please cook them through and Bella's over white caps. Your garlic potato soup would be superb blended and topped with crisp bacon, onion or garlic. Even the cheese curds lacked seasoning. Terrible execution. Over priced. Bland. Your waitstaff and bartender are keeping you afloat

Hands down the best meal we have had since Covid!! Stuffed mushroom appetizer, fried shrimp and a NY strip. So tasty. Morgan, our server was Janie on the spot, all smiles and checking in frequently. Also very pleasing was the tastefully decorated wide open space and how the timing of when the food came out- finished appetizer, boom- here is soup/salad- finish that- boom- here is your entree.

Reading recent reviews gave me pause. I come up to this area about every year and have been to the Steakhouse many times. Last year, with a party of ten, was a challenge. They said the lack of help was to blame. However, my wife and I enjoyed an impeccable dinner this evening. Natalie did a phenomenal job taking care of us. None too hurried but , at the same time attentive. The steaks were perfect. Cooked Pittsburgh, charred on the outside but perfectly medium rare on the inside. The martinis were excellent, mine, dry Old London is easy but my wife's Cosmopolitan was superb. This is the Hayward Steakhouse I have come to love over the years.

We were very disappointed in our visit last night. My husband ordered the new York strip, medium rare. First of all, all steaks are "market price". $44 for the steak. Don't mind paying if the steak is good. Steak came out first time, raw-blue. Waitress took it back and was gone around 10 minutes. Brought it back, my husband cut into the thickest part, and it didn't look like they did anything. Still blue. Waitress came back and said"I don't know what it should look like, but they do temp it in the back". Took it back again - this time it came back charred, and done, but it was so salty-i believe from the char, that he barely ate any of it. Waitress brought our check, and my husband said to her, I can't believe they didn't make an adjustment to bill for all of the back and forth, and then him not even eating it. Her comment was" yeah, they should tip me, for having to bring it back and forth 3 times". Who says that! To make a long story a little shorter, we asked for a manager, who ended up taking$20 off of our bill. We won't be going back!!

Sadly this will be the last time eating at the steakhouse.Stopped in to try one last time to give it a chance.$50 dollars later I could have stayed home and ate. Soup= actually niceBread= solid as a rockBrisket nachos= for a $16 app, wasn't even hot. brisket was this dry cold chewy pieces cut into strips instead of cut up for bite size pieces. almost no cheese. about 10 black olives. an 1/16 of an onion. good amount of jalapenosand two cups of salsa. oh and 3/4 of a pound of stale chips.Fish Fry= barely hot even though it was just fried, tasted like last weeks. no flavor, soggy, undercooked. Baked fish was like it was cooked at noon thrown in a pan and served out of that. dry dry dry. Baked potato was definitely from last week not hot, dry, and again not even cooked.Salad= well lettuce with dressing.Molten lava cake= again I know its not homemade but not hot. doused in chocolate Hershey's. Service= hey they tried, maybe they knew the food sucked.If the cooks actually spent more time in the kitchen instead of walking around staring at guest and going outside to smoke the food might actually be edible. 4 other tables in the restaurant. so no rush!!Good luck in the future.If you'd like a lesson in cooking or hospitality please reach [email protected]

By definition burnt ends are brisket point that guess back on the smoker with some brown sugar and butter to add more flavor as it's fatty and can't handle the heat. This is just cubed brisket flat that never saw the inside of a smoker and was tossed under a salamander with done suace, very disappointing and flavorless.The chicken parmesan over fettuccine was just fettuccine Alfredo with chicken. I implore management to Google chicken parmesan but they know they are just inflating menu items through false naming. I consider myself lucky for not ordering a steak, which I can only assume is ground beef that has been pressed into a steak shaped model before it gets popped in the microwave.I thought people up here took food more seriously. Look elsewhere.