Goldie’s opened in March 2024 and serves dinner Tues – Sun in the Lake Highlands area.  It serves upscale American fare with craft cocktails.  Owner couple Brandon Hays and Brittany Grignon collaborated with Brittni Clayton (who used to manage Sister) to bring an old-school diner feel into the 1500 sq.ft. space that previously housed RM 12:20 Bistro.   They have used the gold  theme in decorating the space with gold wallpaper, pictures of Goldie Hawn, the Golden Gate bridge  and on like that.  You enter into the smaller of the two rooms, with dark walls, red velvet booths along the side, a couple 2 person booths in the middle and the bar on the opposite side.  There is a doorway to the patio area that is covered and climate controlled, but visually it is a less striking room.   Music was in the background and as the room filled it could have been turned down to make conversation easier, even with a lowered ceiling and lots of sound absorptive surfaces.  We split a number of dishes which the server was happy to course out for us.  Service was attentive and helpful and the food was very good.  I may have to add this to our regular rotation for eating out.  Hope you’ll let me know what you think if you try it.

Set-Up

Food

Not, Not a Seafood Tower contained 4 boiled shrimp, crab cocktail, fresh horseradish, and spiced-up saltines.  The nicely cooked shrimp had been split down the back to remove the vein – a pleasant touch – and came with a tasty cocktail sauce topped with fresh horseradish.  The crab cocktail was sweet and really wonderful as well as generous.  A lemon was also on the plate but the crab was particularly good with the spicy saltines.  Some small lettuce leaves were also on the plate in case you wanted to eat it as a wrap – another tasty option.  The crackers did have a kick as did the sauce and so I was delighted to have a glow in the mouth at the finish of this one.

The Wedge Salad was made with cherry tomatoes, crispy pancetta, red onion and a choice of dressing for which we chose Bleu.  They split this in the kitchen.  This one was interesting as it was made with shredded lettuce rather than large hunks.  They did add ground pepper at the table and it had several colors of split cherry tomatoes.  The bleu was tasty but it could have benefitted from a stronger flavored bleu cheese.

The Center cut prime filet was an 8 oz. cut prepared au poivre with a brandy peppercorn sauce.  It came to the table sliced and there was plenty of sauce to eat with the tender and properly cooked beef.  This was a winner.

The steak was a la carte so we added a 20 Feet Fries to split.  This was the recipe from now closed restaurant where the fries were cooked with herbs and double fried to insure crisp exteriors and soft interiors.  These might have been left in the fryer a few seconds longer than they should have but it didn’t spoil them one bit.  They were delicious and crisp with lots of potato flavor.  They also added some seasonings to the ketchup that made it a fun dipping sauce too.  Yum here.

They offer one dessert a banana split and we got one to split.  It had a base of vanilla pudding and was topped with caramelized banana, vanilla ice cream, whipped cream, strawberries and nuts.  If that’s not enough they put 4 butter cookies that had been dipped in chocolate on the ends.  This was a sweet fix for anybody’s palate.  Nice textures and flavors made it a great sweet ending to a fine meal.