Allow us to quote MP’s former Gourmet Nose on the subject of Ye Olde Steakhouse’s beefy brilliance: “Generally using grain-fed choice-grade beef rather than the more fatty prime, the kitchen turns out consistently tender and astonishingly flavorsome cuts with effortless sangfroid. One highlight is the 20 oz. porterhouse. The meat proves sinuous yet delicate and has the comforting taste of luxury. The rib-eye is deliciously juicy, hearty without being heavy, with touches of marbling that lend the meat a rousing, indulgent piquancy.” Sure, he wrote that in 2008, but it’s still all true—just as it’s been for 43 years. Sometimes, consistency really is a virtue. (R.K.) Courtesy of Knoxville Metropulse - May 12, 2011

Each week on "ESPN Saturday Primetime," analyst Todd Blackledge visits a local restaurant with his "Taste of the Town," a popular video segment that airs during ESPN College football broadcasts. Ye Olde Steak House was his place of choice where he enjoyed a 20 oz strip steak. You can see this segment here: Click Here