The Top Steak House - Recipe

Visit the Top Steak House

For nearly 50 years Central Ohio has enjoyed the food and the hospitality at the Top Steak House in Bexley. As their Web site says: Still locally and independently owned, the Top is able to focus on service and quality as opposed to the “bottom line” focus of many modern steak houses.


The Top is a blast from the past. Still seemingly decorated as it was originally, with piano bar and a 1950s feel you can almost see Dean Martin and the rest of the rat pack sipping a martini and having a good time at the Top.

Before ordering, tables are served a cold plate of deli pickles and sauerkraut. Unlike other steakhouses, all dinners come with salad and potatoes; large, basic side dishes like broccoli and asparagus can be ordered separately. The steaks incredibly tender and mouthwatering.

For a great steak dinner and great service while stepping back in time, the Top can't be beat.
The Top is located at 2891 East Main Street in Bexley, Ohio.
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Creamy Blue Cheese (Roquefort)

"For over 45 years Creamy Blue Cheese or Roquefort as it is known amongst the "old school" has and will always be a long standing tradition at The Top."


CHEF: The Top Steak House
SERVINGS: 5 gallons (good for 3 days / more thick than less)

INGREDIENTS:

9 lbs. cream cheese

5 lbs. Blue Cheese crumbles (wheel)

3 quarts Half & Half


DIRECTIONS:

In large mixer combine 6 pounds cream cheese, 3 pounds blue cheese. Mix slowly while adding 2 quarts Half & Half, increase mixing, add rest of ingredients (3 pounds cream cheese, 2 pounds blue cheese, 1 quart Half & Half ). Mix until texture becomes thick as desired.



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