We loved this place but may not be going back after they turned us away one night just because they had a party of 20. We called ahead and they told us we couldn’t make reservations but could walk in. The staff was so rude to us because we had a party of 6. We asked if we could break up our party to 4 and 2 people but they refused. The worst part is that right as we were walking away, another party of 6 walked up with reservations that was allowed in … As SB locals who had this place on our go-to list, we feel very let down.
Ah Chuck's...my parents used to take our family here for special occasions when I was just a wee lad. It hasn't changed a bit, and that's a good thing! I never quite understood the relationship between steaks and Hawaii, but it works. On upper State in the middle of nowhere, away from the crowds, Chuck's familiar 60s signage and tiki torches stand as a beacon to locals and visitors alike.On our latest trip, now me taking my dad for dinner, we entered the dark but spacious dining area for yet another great meal. The bar near the entrance is always hopping with locals. Chuck's recently opened a patio out front, and while open daily, it's aways quick packed - make reservations. The decor is pretty much unchanged from when it opened in 1967. Heavy dark wood, thick varnish and nautical/tiki themed throughout. The menu is a selection of standard steaks, shrimp/seafood, teriyaki items and sides. It used to be painted on a Lancer's rosé wine bottle, until too many people were stealing them! Wine/drink list is extensive, and the Chuck's Syrah by the glass is actually quite good to have with your steak. Entrées come with an old school (but fresh and loaded) salad bar and bread, and teriyaki rice, though you can order a baked potato or other sides extra. The sirloin and NY strip this time around did not disappoint - perfectly cooked, thick, juicy and tender. Service is mostly local kids, but is consistent, prompt and super-friendly throughout; Chuck's is an enjoyable, reasonably priced meal and experience every time.
Wow. I was greeted by welcoming staff who were honest and lively and was seated promptly in a nicely dark but lit room and in all honesty it was very relaxing. I had a beer while I awaited for my order. It was great to hear people enjoying their meals with family, giggles, silverware clanking on plates and waiters and guests coming and going like an orchestra of order and chaos. I could hear a distinct hand held heavy brass bell ringing when an order was ready, although I couldn't see such bell I could feel and hear it from afar, judging by the tone of the bell I was able to perceive the weight from afar. I was hungry upon arrival and the beer and ambiance made me feel at ease and hungrier. I could have waited much longer for my order as time was not the main component at play here. I suddenly realized that I was in no hurry to get my food on my table, because I could perceive that if you want a great meal, you have to wait on the chef and I could tell the chef was not stressed out as he took his time to get my steak to perfection. And I am grateful he took his time because outside of my own mother's kitchen, that is thee best steak I've ever had. I had my meal around 7 pm and it's now 10:51 pm and my mouth is still savoring the flavor of this great steak and pardon the forwardness but my mouth is still salivating. Ladies and gentlemen, please don't show up expecting a quick dinner, slow down and enjoy your company, the ambiance, the orchestral manoeuvres going on around you and enjoy a good wine or beer like I did and I pro.ise you that you won't be disappointed. I have a theory that if you're in a rush you will somehow ruin the taste of your meal and miss out on the experience of this special meal you're going to have. I had to tip generously and have word sent to the Chef of my gratitude for gifting me such a remarkable and unforgettable meal. Thanks to the great staff, you are doing a good thing here and please keep up the good work. I'll be bringing my family here soon. Good tidings and gratitude on my behalf to Outback Steak HouseI tip my hat off to you ?
Our waiter was great. Downhill from there. A $40 medium steak should not come out well done. Waited about 40 minutes for another one. Marinating a ribeye in teriyaki is a crime. Sorry I tried it. I specifically asked for a birthday cake for my daughter when I made my reservation. They said they would bring out a cheesecake for her. I had to go ask the hostess for it after our meal and she was sort of dismissive about it but finally got someone to bring out a small SLICE of cheesecake for the four of us. Aside from our waiter, this place was a huge disappointment
1. Shared T-Bone: high quality beef perfectly grilled, great selections in salad bar, yummy bread. My husband liked the teriyaki rice, but I didn't. Also shared side baked potato (done correctly). No hassle for splitting the plate, and no extra charge! 2. Drinks: Firestone ale was good as usual. House Mai Tai was great, and less sweet than I'd feared. 3. All servers were smiling and helpful, but service was slow overall... busy on a Friday night just as COVID is abating enough to get people out again. 4. Sat at table outside, above the street... a bit noisy. Heaters kept us warm. 5. After dinner, restaurant manager spoke to us for quite awhile. He's been there decades, and gave us a lot of the story of the many Chuck's in the US and this one in particular. Gregarious man, and knows how to keep things going. 6. We'll be back. Maybe even during this same trip!
Chuck's is a popular steakhouse in Santa Barbara. I had been once before for happy hour appetizers with friends but hadn't had a chance to stop for dinner until now.I ordered the steak and scallops, the steak was tender and delicious. The scallops dipped in garlic butter and wonderful! Her teriyaki chicken was tender and just as good as the steak.They have a small but decent salad bar, and their pumpernickel bread is some of the best I've had. They make their own croutons, and this night they were burnt.My rum and Coke was perfect, service was very good. Alert, friendly, and efficient.Pricey but in this case you do get what you pay for.
I have never felt so welcomed at a restaurant. We arrived 20 minutes prior to closing, it took more than 10 minutes for someone to seat us. We were approached by four different staff, none of whom gave us menus nor table settings, then the manager approached and said, “You need to place your orders now and then go get your salads…we are breaking down the salad bar now.” It only went downhill from there. After a dinner that ranged from mediocre to decent (depending on the dish) and watching an entirely inebriated customer fall down and bang his head while getting into a cab, the manager came back over to tell us, “Ok folks, we need to break this down now. It’s time to go.”
Chuck's is a popular steakhouse in Santa Barbara. I had been once before for happy hour appetizers with friends but hadn't had a chance to stop for dinner until now. I ordered the steak and scallops, the steak was tender and delicious. The scallops dipped in garlic butter and wonderful! Her teriyaki chicken was tender and just as good as the steak. They have a small but decent salad bar, and their pumpernickel bread is some of the best I've had. They make their own croutons, and this night they were burnt. My rum and Coke was perfect, service was very good. Alert, friendly, and efficient. Pricey but in this case you do get what you pay for.
As a vegetarian, a steak house isn't the best place for me. Nonetheless, Chuck's provides just enough options for a vegetarian to survive an evening with friends. The unlimited salad bar is fresh but only average in terms of ingredients selection, although it includes top-notch bread from La Brea bakery. And there are a couple options on the menu for vegetarians, including grilled veggies.
The service was spot on and the food was fantastic! Couldn’t ask for a better waiter… we enjoyed talking with him as much as eating our dinner! Will definitely come back and recommend it to everyone I know!