Grey Moss Inn
Helotes, TX 78023
Phone: (210) 695-8301
- Price:
- $$$$
- Best of Citysearch:
- Fine Dining 2005, Date Spot 2004, Fine Dining 2004
- Hours:
- Daily 5pm-10pm
Editorial Review for Grey Moss Inn – by Greg Melikov
The Scene
Towering oaks enhance a romantic setting in the patio; deer roam nearby on the restaurant's eight-acre wildlife sanctuary of Grey Moss. Heavy-aged beef, basted with a Worcestershire-based sauce called "witches brew," is prepared on an outdoor, circular mesquite charcoal grill. Besides the main dining area that accommodates 80, with a fireplace that warms patrons during winter, there are several rooms featuring country decor.
The Food
Fresh mushrooms sauteed with herbs in cabernet make a most appetizing start. The surf-and-turf dominated menu also includes chicken and lamb. Most popular is the pleasing 12-ounce rib eye steak--the kitchen's strength is beef. Dishes include recipes by the original owner, who started it all in 1929: squash au gratin, successfully flavored with green pepper, onion and cumin; and twice-baked potato, with an assortment of toppings.
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Insider Tips
Save MoneyEarly birds seated and ordering by 6pm save money on the filet mignon or salmon dinners, which include salad, dessert and beverage for $19.95.
The ExtrasThe wine list boasts more than 600 labels, with thousands of bottles (from $21 to $480) stored in two rooms. Patrons can join the mailing list to participate in tasting sessions.
Know Before You GoSave space for dessert, especially the homemade pies, particularly the exquisite chocolate pecan.
User Reviews for Grey Moss Inn
02/23/2008 Posted by TomandBarb
We had wonderful experiences at Grey Moss Inn prior to tonight. We were there 1 1/2 hrs. before our food came. My husband's steak was bloody so he sent it back. His lobster tail was squishy and raw. Before we knew this, he gave me a bite and I almost got sick. It was like chewing white fat. The squash au gratin, a house favorite, was hot and didn't go with the steak at all. Hy husband's jalapeno half shell potato was not tasty at all. I thought the soup, salad and coffee were very good. The food servers are nice and polite. But it was very hot and humid where we were sitting also. They finally turned on the air. At the end of the meal, I asked for a cup of coffee and the dessert menu. The coffee came, but the dessert menu never did. So we paid and left. I had heard GMI was under new management and the food had suffered as as result, but I didn't want to believe it. Sadly, I do now. We will never go back--especially after paying $100 for a substandard meal.
Pros: Ambience, coffee, soups, salads
Cons: poor service, substandard food, temperature of room
02/22/2008 Posted by iwonderwhoitis
1. "It's more about the sizzle than the steak." Menus are rigged. "We list the item that makes the most profit first so it catches your eye," says consultant Linda Lipsky, "and bury the highest-cost item in the middle." 2. "Our markups are ridiculous." Coffee, tea, and sodas typically cost restaurants 15 to 20 cents per serving, and pasta, which costs pennies, can be dressed up with more expensive fare and sold for $25 a dish or more. Putting a chicken dish on the menu for $21 will make a $15 pasta dish, where the restaurant is making a big profit, seem like a bargain. 3. "Our specials are anything but." This is one where I must interject. Here, the features are amazing. And it is sad to say, that besides the service, the features are the only things that bring me back time and again. 4. "Nice tip -- too bad your waiter won't get it." According to federal law, only employees who customarily receive tips -- wait staff, hosts, bartenders and bussers -- can participate in the tip pool. But sometimes management takes a cut. In 2006, waitstaff from the Hilltop Steak House in Saugus, Mass., won $2.5 million in damages after complaining that managers dipped into their tips.
Pros: Fantastic Service, Great Features
Cons: High Prices, Heard from others that owners are greedy drunks!
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