Scotch and Sirloin opened in 1969 and was a huge place. After a fire it moved to its present location in 1997 and Mike Issa took ownership from Lindy Andeel in 2014. Issa then proceeded with an interior makeover that includes a 400 bottle glass wall that separates the bar from a dining room.. The place is divided into a number of rooms – several of which were booked for private parties when we were there. They have an 1,100 bottle temperature controlled wine cellar in additon to a large selection of spirits. They use Riedel glassware and have a variety of crystal decanters that all red wines are poured into. The steaks are from Sterling Silver Meats and they do have “the biggest selection of scotch in the city of Wichita.” White cloths cover the large tables in the center of the room as well as the booths along the edges. There is art on the walls, lowered lighting, carpet on the floors and music from somewhere. The place was too big for me but service was good and the food was acceptable.
Set-up
Food
Homemade onion rings were lightly breaded and deep fried and came 6 to an order. They held a thick slice of onion and were crisp but not sharply so. Ranch dressing and ketchup were in small dishes with them. They were fun but not great.
They serve prime rib that is aged 45 days in 3 sizes served with au jus and creamy horseradish. It came with a choice of side for which we both chose the stuffed baked potato. We got the medium size cut and asked for it as rare as they could get it. The creamy horseradish was good with the meat and the au jus had some saltiness that accented the meat. The baked potato was nicely cooked but not overly stuffed but quite acceptable.
Sauteed spinach was a nice bowl of fresh small leaves but lacked the garlic I expected. Still it was quite good.
