We visited Brass Ram in Dec. 2022 after they’d just opened. Since then they’ve resolved many of the issues I had with the place. First and foremost the noise level was much better and the valet parkers knew the way into the building. Small things, but it sets a tone. There were several specials off the menu and I appreciate the way the servers tell you the prices after they describe the dish (this is a habit in all the Nick Badovinus restaurants we’ve been to). Service is first class here – they are attentive but not intrusive and make you feel welcome. Know that it’s a meat-heavy menu, but they do offer seafood, for those not wanting beef. We were back to try their prime rib again, as it’s become a quest in our search of supper clubs in northern Wisc. They serve it every night and offer a Wagyu reserve on Fri and Sat. It is a place I’ll look forward to going back to.
Set-Up
Food
Coconut Shrimp came with a sweet chile sauce. There were about 6 medium-large shrimp lightly breaded with a coconut coating. It was not as heavy as many versions I’ve had of this dish. The shrimp were cooked nicely and the sauce was sweet and sticky. This was a fun plate to split, not too heavy and a fair amount of flavor.
We chose the American cut of prime rib. It is a 14 oz cut and we asked for rare. It had a salt and pepper cure but that was mostly on the edge. It came with a container of au jus, one of horseradish cream and a giant Yorkshire pudding. The beef was nicely cooked and tender. The knives were sharp but did tend to roll on the edge of the plate. The jus was good to dip the meat into as was the cream. The horseradish flavor was enough to enhance the beef flavor, not cover it up. The Yorkshire pudding was cooked like an individual popover that was large and good to dip into the jus too. It was a nice plate of food and a big enough portion you could be satisfied just eating the bits you liked.
Spinach was a creamed variety prepared in the Swiss fashion, au gratin. They weren’t kidding when they called it au gratin. This spinach had major amounts of cheese. I never thought I’d say this, but this was too much cheese for me. It was good but very heavy,
Fried onions were thin rings of red and white onion presented with a bbq sauce. We had this last time and these were 100% better. Crisp and lightly breaded the sweet onion adhered nicely to the coating. They stayed crisp as the meal progressed and may have been a favorite on the table. Last time I thought the bbq sauce was an odd accompaniment but this time it grew on me. Order these when you go.
I grew up loving frozen creamed spinach. But probably more often than not, I find it too rich when I order it at a nice steakhouse.
I know what you mean. I’ve been spoiled with the preparation my husband uses when making it and usually not as fond of what I get out. However, that said it feels like a traditional steak house thing to have with a big piece of beef. Why is beyond me as the big piece of beef is usually heavy enough, lol. In this case I liked the dish but the spinach was lost in all the cheese and I’m a huge cheese lover.