6s Steakhouse - Wichita East

First time in since new “tablet” menus are in use. Personally, this is a trend I think most high-end restaurants should rethink avoid. I get that the ability to show pics of featured dishes is nice. 6S has expanded their offerings, including more vegetable sides,so maybe thought be easier to provide details on new items and to update as seasons change et cetra. Instead of a relaxed, settle in for the evening vibe, it creates a “now I have to figure out how to navigate this thing,” tension that is off-putting. I hated the QR, look it up on your phone, **** during g COVID, and I have more than enough screen time during the work day, thank you. The fast-food kiosk ordering is infuriating enough. Also, I'd bet the screen thing is a bigger germ spreader than old fashioned paper. Suzanne LOVED her Salmon. The new pineapple mango chutney was a winner. Waiter noticed that my steak was over done and requested a replacement w o me having to ask. New burgundy mushroom recipe was a hit. I am a huge fan of risotto. So, I was very excited to try the lobster risotto side. Flavor was good, but it was also a bit over worked and clumpy. We are so fortunate to have such a distinctive restaurant in NW Wichita, so my thoughts are shared in hopes of assuring they can attain maintain the standards to which they aspire.

Brie and the server assistant were awesome! Sorry I didn't get his name. They both stayed on top of everything and we had a wonderful time with the highlight being the spicy fried rice tonight!

Went for our anniversary. Food was fantastic. Service was attentive but not rushed. Only drawback was the noise from the singer in the bar area. It was hard to carry on a normal conversation.

Title: Disappointing There was a lot to like about our dinner at 6S. But ultimately it was disappointing. The good: •The décor was attractive and appropriate for fine dining. •A guitarist played softly in the background and set a nice mood. •It was quiet and you could easily have a conversation. Quiet can be hard to find. •The evening started with popovers. This was a nice touch – I can't remember the last time I ate at a restaurant that offered popovers. The disappointing •Our main courses were brought to the table when we were only half-way through our appetizers. This faux pas made us choose between continuing to finish our appetizers and letting our main course get cold or to plunge into the main course and only eat half the appetizers. I can honestly say this was the first time this had ever happened to me in a fine dining restaurant. I would have asked them to take the main course back to the kitchen until we were ready for them but did not want to embarrass my guests. Plus, that would have meant that our food sat in the kitchen and got cold while we finished our appetizers. •A major issue (especially in a restaurant that specializes in steak) was that the meat had very little flavor. I ordered their special KC strip which they state is aged in-house for 28 days. For a $60 steak, I expected a superlative piece of meat. What I got was an oversalted bland steak. My wife's cousin cooked us steak a couple of nights later that was far superior. And it didn't cost anywhere near $60. Conclusion While 6S did a number of things right, the service and the lack of flavor in a very expensive steak keep me from making a positive recommendation. We ate on a Friday night and were surprised that there were few other diners on this typically busy restaurant night. Perhaps others had reached the same conclusion I did.

Gourmet food with top shelf service. If you want an exquisite experience with engaging service, ask for Bri.