After reading The Glowing Comments regarding Signature Grill--in here (and elsewhere)--then downloading The Menu from that fine establishment (in order to peruse the elements of what I perceive to be very close to The Ultimate in Local Fine Dining) I have a question that I hope some of y'all can answer.

I know for sure that there is at least one of the "Appetizers" I'd like to try, and there are several options from the "Soup and Salad" section that look wonderful. My question really begins at The Entree: [e.g. "14 oz. Ribeye"] because it seems to me that trying to devour a 14 oz. steak--after enjoying selections from earlier lists--borders on gluttony. Or at least being unpleasantly full.

What IS the so-called "rule of thumb" for Entree Splitting (so as not to be a total pig) vis-a-vis "plate charges" and how does it affect the "Two Sides with Entree" pricing structure?

I ain't "cheap"--especially when it comes to enjoying The Art of a Master of My Hobby--so it really isn't about the price . . . It's more about the portioning.

Frankly, I would be embarrassed to ask for a doggie bag in a place like that. (I don't even own a dog.) Plus, there is no way I'm going to order steak or pork (which I already know how to cook at home to "top-notch industry standards") so it will definitely be Fish. Even then, I would balk at the idea of requesting a "Kitty Bag." (And not because I don't own a cat) . . .

So . . . Moving on to The Larry King Bottom Line Summary: Plate Charges. What should they be? Entree splitting. Is it rude?

I've personally been to Signature Grill, and seen couples split dishes, including some of the filets on their menu. Signature Grill will gladly split these dishes, and each plate still will look elegant. I'm not sure if they have a split charge, but the way Signature does their plates is that each person gets one of the sides... the sides are large enough in portion they can be split, as well. It is NOT rude to the restaurant to ask for something to be split between a couple. I've seen it done there. But make sure you ask if they have a split charge, so you'll be aware of it on your bill, if there is one. Hope that helps !

I have not been to SG yeat but I have eaten at ultra high end eateries arond the world that would put OKC's cuisine in the shade and asking for a to-go bag is no big deal anywhere I have been.

My wife and I split entrees pretty much everywhere we go. And it has nothing to do with being cheap. It has to do with loving to eat out often while wanting to stay under 200 lbs (for me, I won't say for her. I enjoy living). We haven't been anywhere that charges a plate charge. In fact we find most places split the entree in the kitchen and seem to actually increase the size of the sides when splitting. And when we split I tip VERY well. Again, it's not about being cheap.

May I take a moment to thank each and every one of you for your quick, informative and excellent responses?
Thank you.

(I won't even mention y'alls' externally validatin' my pre-conceived notions on this topic. =)

I fully expect to spend about $150 on the visit. (For 2, with a couple of glasses of wine@, Pre-20% Tip.)
I'm sure it will be worth every penny.
(Dang that ol' Right Brain/Left Brain Balance! Dang it, I say! =)

BTW: Although both of us are "large" people, we also know that 4 to 6 ounces of steak--properly prepared, with sides and bread--is nearly a perfect portion. But 14oz???!!! Yet, on the other hand, I know that it is difficult to obtain beef of that quality so I guess it involves an economy of scale no matter how you slice it. =)

And as I said before: I'm lookin' in the direction of The Fish (Halibut or Cod).
I suspect that my wife will prefer The Scallops.

Thanks again!

You're going to pay $150 for halibut or cod?

At that price a very pretty buxom blonde better sit on my lap and feed me.

Not knocking those who prefer to order lite portions or split regular entrees, as we've done it, though not regularly.

But I also feel someone, may as well be me, needs to tip a hat to the carnivores amongst us. So here's to all who consider a 14 oz steak a fair to middlin' size piece of meat, and an extra tip of the hat to those who'd rather enjoy the leftover meat on your companion's plate in exchange for foregoing some of the bread and sides. In a word, YUM!

You're going to pay $150 for halibut or cod?

No. That would be stupid.
What I actually meant was something along the lines of:

Appetizers (for 2)
Lump crab cake pan fried and served with a horseradish Dijon mustard sauce.
Puff pastry wrapped and baked with duck confit, Portobello mushrooms, bacon, tomato, spinach and gorgonzola cheese with brandy demi glace.
(Or different choices)

Soups and Salads (for 2)
Tomato Caprese: Spring greens tossed with cracked black pepper, extra virgin olive oil, aged sherry vinegar, topped with garlic marinated mozzarella, grilled vine tomatoes and basil.
Lump Crab Bisque.
(Or different choices)

Entree (maybe to split . . . maybe not =):
Seared Alaskan Halibut topped with lump crab salad and toasted panko, saffron beurre blanc.
(and/or)
Pan seared Sea Scallops with grilled oyster mushrooms in a white wine lemon butter sauce
(and/or)
Pan seared Pacific Black Cod seasoned and baked with lemon, thyme, capers and garlic.

Probably with Scalloped potato and/or Bacon and crimini mushroom risotto and/or Grilled asparagus with hearts of palm and/or a different choice on the side.

It's sort of like "music appreciation" . . . if you have ever tried to master an instrument.
I have plunked around on a guitar, but I really have learned the basics of cooking. =)

$150+ with a couple of glasses of decent wine to wash it down is not an unreasonable price to pay for excellence.

I can recommend the halibut, the scalloped potatoes, and the asparagus. I hear their crab cakes are amazing at Signature !

The wife and I share or split virtually every meal we have. It saves calories, money, and allows us to eat out more often with no guilt.

FYI for those who are not aware; there is a difference between "sharing" and "splitting" a meal at a restaurant. Sharing is free 99.9% of the time while splitting can have a nominal charge. Sharing may involve eating from a single plate or more preferably an extra plate is provided by the server. Splitting requires the restaurant to split a single entree onto two different plates. Often (as stated previously) you end up with an extra helping of sides. Due to the extra effort of splitting, some restaurants charge - though I've noticed most do not. Usually the ones that charge mention the fee somewhere in tiny print on the menu.

The wife and I usually just tell them we want to "split" the entree and to please bring an extra plate. At several restaurants they end up "splitting" the meal as a courtesy without charge even when we order it to be shared. I had an instance where the backend split a meal we ordered shared and then tried to charge $4 extra. I brought it to the waiter's attention and they removed the charge.

$150 would be a pretty hefty tab for us. However, we rarely order alcohol while dinning because, one, I'm driving, and two, the markup is just too crazy. We usually instead head home and enjoy our own cocktails and a dessert (cherry blossoms from Sam's beat any $8 restaurant dessert IMO). That said, we have been known to stop with friends at Red Prime or Cheever's just to get an Ice Cream Ball to split amongst us.

My all time favorite dessert is a well made Brandy Ice. Sadly, I've never found one that compared to the ones from The Brass Rose and that place is long gone.

Will one of you split a meal with me? My boyfriend eats gross manfood...

Will one of you split a meal with me? My boyfriend eats gross manfood...

Ha! I'm known to do that myself. Yesterday I had sweet potato fries drizzled with peanut butter and bacon at S&B's. Now that is "Man Food." However, the wife is now insisting I take her by there for her own order!