Hey. My name is Heath Saraceno. I play guitar in Senses Fail. I go on tour. I eat food. This is the food that I eat while on tour.

Email suggestions to heathlovesfood@gmail.com if you know of a sweet spot I should try.
March 27
MARCH 26, 2009 Salina, KS TUCSON STEAKHOUSE - KANSAS CITY STRIP We found ourselves in Salina on a day off between Houston, TX and Denver, CO.  The town itself had simple amenities to offer us:  a hotel with a shower, a Walmart, a movie theater, and a bunch of fast food chains.  I bummed around all day, did some laundry, and read a book, which was exactly what I wanted to do on my day off.  Some of the other guys went to a movie, while others killed time at Walmart.  When it came time for dinner, all we did was walk to the closest restaurant and wish for the best. That restaurant was Tucson.  It was basically a steakhouse like an Outback or a Lonestar, but it reflected the southwest region of the country.  Dishes like Rattlesnake Pasta (which unfortunately contained no rattlesnake) and Queso Green Beans (which fortunately did contain cheese) made it pretty obvious where they got most of their style from. In addition to the southwest, they also drew inspiration from Kansas City style barbecue with their ribs and steaks.  I ordered the Kansas City Strip, which was a 16 oz. cut of beef.  I hadn’t had a steak in quite some time so I was very excited for this. The strip is my second favorite cut of beef, besides the ribeye.  There is some room for variance between restaurants as far as how thick they cut their steaks, and obviously how they season them, but I prefer a thick cut with some side fat left on for flavor, and salt and pepper.  I don’t usually enjoy thick sauces and too many spices going on with my steaks.  I enjoy the flavor of the beef. This steak fit my specifications perfectly.  The fat on the edges was charred and caramelized and added a great flavor to the outside bites, and the inside was cooked perfectly medium, just how I wanted it.  The quality of the meat was pretty good too.  Definitely better than any strip that I’ve ever gotten at Outback or Lonestar, yet not quite as good as my favorite steak restaurant, The River Palm Terrace.  In all fairness though, it was about half the price of the steak I get from The River Palm. For the price and the convenience, I could not have asked for a better steak.  Now I know to keep Tucson in mind if I ever come across one on the road again.

MARCH 26, 2009

Salina, KS

TUCSON STEAKHOUSE - KANSAS CITY STRIP

We found ourselves in Salina on a day off between Houston, TX and Denver, CO.  The town itself had simple amenities to offer us:  a hotel with a shower, a Walmart, a movie theater, and a bunch of fast food chains.  I bummed around all day, did some laundry, and read a book, which was exactly what I wanted to do on my day off.  Some of the other guys went to a movie, while others killed time at Walmart.  When it came time for dinner, all we did was walk to the closest restaurant and wish for the best.

That restaurant was Tucson.  It was basically a steakhouse like an Outback or a Lonestar, but it reflected the southwest region of the country.  Dishes like Rattlesnake Pasta (which unfortunately contained no rattlesnake) and Queso Green Beans (which fortunately did contain cheese) made it pretty obvious where they got most of their style from.

In addition to the southwest, they also drew inspiration from Kansas City style barbecue with their ribs and steaks.  I ordered the Kansas City Strip, which was a 16 oz. cut of beef.  I hadn’t had a steak in quite some time so I was very excited for this.

The strip is my second favorite cut of beef, besides the ribeye.  There is some room for variance between restaurants as far as how thick they cut their steaks, and obviously how they season them, but I prefer a thick cut with some side fat left on for flavor, and salt and pepper.  I don’t usually enjoy thick sauces and too many spices going on with my steaks.  I enjoy the flavor of the beef.

This steak fit my specifications perfectly.  The fat on the edges was charred and caramelized and added a great flavor to the outside bites, and the inside was cooked perfectly medium, just how I wanted it.  The quality of the meat was pretty good too.  Definitely better than any strip that I’ve ever gotten at Outback or Lonestar, yet not quite as good as my favorite steak restaurant, The River Palm Terrace.  In all fairness though, it was about half the price of the steak I get from The River Palm.

For the price and the convenience, I could not have asked for a better steak.  Now I know to keep Tucson in mind if I ever come across one on the road again.