“Not even possible.” It’s what I said to the owner of Kelly’s Steak and Seafood Restaurant who was convinced he could get me to actually enjoy eating underwater creatures. The first dish that was brought out besides the delectable brown sugar-enriched bread sticks was a fresh Atlantic salmon filet topped with a creamy bay shrimp sauce. I couldn’t help but relish in the tender, mouth-watering filet cooked to perfection. My initial supposition was clearly proven wrong once but who knew it would happen again with their jumbo prawn scampi sautéed with garlic, white wine, tomatoes and herbs, all served with the perfect complement of basmati rice.
This is one of those rare joints where pictures don’t do the food justice. Its rich atmosphere and elegant décor just make it even more lucrative to come visit this fine dining getaway. The executive chef Sam Sadora justifies the rich environment with the culinary miracles he dishes out with ease. He previously served as the chef of both Escondia Restaurant on Sunset Boulevard and Angie’s in Beverly Hills.
The next dish chef Sam Sadora brought out was a tender baby calf liver with sautéed and caramelized onions. Let’s face it. When you think of liver, do pleasant images pop in your mind? Well you will be sure to change your opinion with this tantalizing delicacy. The liver itself was firm yet succulent and even tasted slightly sweet.
Next, we were served probably one of the best steaks I’ve ever experienced and it wasn’t even filet mignon. It was a center-cut top sirloin steak in the shape of a baseball covered in a complementing mushroom sauce. It was mouthwatering, succulent, and the kick the flavor produced had me reduced to tears of glory.
The next dish that was brought out was a chicken marsala topped with portabella mushrooms, roasted garlic and a marsala wine sauce, served with pasta. Once again, it’s unique flavor different from any other marsala I personally have tried, really set it apart.
And for me, the Colorado rack of lambs marinated in rosemary and garlic roasted to a state of perfection was the icing on the cake, even though we had cake later on in the food review.
Although Kelly’s Steak and Seafood has been typically thought of as a banquet facility, which it is, they have also integrated a restaurant component. And to help promote it, take advantage of their steal-of-a-deal $20 special where you get a choice of drink, salad or soup, main entrée, and a dessert. Drinks include anything from wine to soda to iced tea. Main entrees include liver and onions, shrimp scampi, pork chops, tri tip, chicken steak, and mahi mahi. Lastly, desserts include crème brulee, profiteroles, or raspberry cake, a perfect way to bring this enlightening experience to an end.
From dining to catering, Kelly’s Restaurant has all fronts of the eating experience covered. The restaurant is open from 5 p.m. to 10 p.m. Tuesday through Sunday.
For more a complete menu, locations, catering and takeout, please visit www.kellyssteakandseafood.com or call 661-250-4174. Better yet, visit the actual location at 26453 Friendly Valley Parkway!