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Jun 08 2008 - New Information Submitted
- Eaton Steakhouse
- (316) 260-8778
- http://eatonsteakhouse.com/
- 523 E Douglas Ave
- Wichita
- KS
- 67202
- eatonsteakhouse@yahoo.com
- 316-260-8786
- Banquet Rooms,Catering Services,Bakeries,Steak Houses,Breakfast Restaurants,American Restaurants,Wine,Home & Garden Retailers
- Monday 09:00 AM - 5:00 PM Tuesday 09:00 AM - 5:00 PM Wednesday 09:00 AM - 5:00 PM Thursday 09:00 AM - 5:00 PM Friday 09:00 AM - 5:00 PM Saturday Closed Sunday Closed
- American Express, Debit Cards, Diners Club, Discover, MasterCard, Visa
- BreacfestLunchDinnerBakeryWineBar
- BallRoom for Meetings and Events
- English Spanish Manderain
- N/A
- 2007
Jun 08 2008 - New Information Submitted
- Eaton Steakhouse
- (316) 260-8778
- http://eatonsteakhouse.com/
- 523 E Douglas Ave
- Wichita
- KS
- 67202
- eatonsteakhouse@yahoo.com
- 316-260-8786
- Banquet Rooms,Catering Services,Bakeries,Steak Houses,Breakfast Restaurants,American Restaurants,Wine,Home & Garden Retailers
- Monday 09:00 AM - 5:00 PM Tuesday 09:00 AM - 5:00 PM Wednesday 09:00 AM - 5:00 PM Thursday 09:00 AM - 5:00 PM Friday 09:00 AM - 5:00 PM Saturday Closed Sunday Closed
- American Express, Debit Cards, Diners Club, Discover, MasterCard, Visa
- BreacfestLunchDinnerBakeryWineBar
- BallRoom for Meetings and Events
- English Spanish Manderain
- N/A
- 2007
Jun 08 2008 - New Information Submitted
- Eaton Steakhouse
- (316) 260-8778
- http://eatonsteakhouse.com/
- 523 E Douglas Ave
- Wichita
- KS
- 67202
- eatonsteakhouse@yahoo.com
- 316-260-8786
- Banquet Rooms,Catering Services,Bakeries,Steak Houses,Breakfast Restaurants,American Restaurants,Wine,Home & Garden Retailers
- Monday 09:00 AM - 5:00 PM Tuesday 09:00 AM - 5:00 PM Wednesday 09:00 AM - 5:00 PM Thursday 09:00 AM - 5:00 PM Friday 09:00 AM - 5:00 PM Saturday Closed Sunday Closed
- American Express, Debit Cards, Diners Club, Discover, MasterCard, Visa
- BreacfestLunchDinnerBakeryWineBar
- BallRoom for Meetings and Events
- English Spanish Manderain
- N/A
- 2007
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Some information about this business was submitted to Yahoo! by a user. Click on the 'View changes' Proposed by a Yahoo! User link to see what else the community says before making plans.
User Rating: 4 out of 5 stars (11 ratings)
Eaton Steakhouse
- (316) 260-8778
523 E Douglas Ave, Wichita, KS
67202
Get directions
Cross Streets: Between S Emporia St/N Emporia St and N St Francis St/S St Francis St
37.685919
-97.332599
Own this business? Get guaranteed top placement.
| Hours: | Monday Closed, Tuesday 11:00 AM - 8:30 PM, Wednesday 11:00 AM - 8:30 PM, Thursday 11:00 AM - 8:30 PM, Friday 11:00 AM - 9:00 PM, Saturday 09:00 AM - 9:00 PM, Sunday 09:00 AM - 2:00 PM |
| Categories: | Steak Houses, American Restaurants |
| Payment: | Visa, MasterCard, American Express, Discover, Debit Cards |
| Brands: | Eaton |
| Associations: | American Classic Cuisine |
| Products and Services: | Bakery & Wine Lounge, Steakhouse & American Cuisine |
| Languages Spoken: | English |
| Year Established: | 2007 |
| Ambiance: | Casual, Elegant, Romantic |
| Feature: | Bar, Brunch, Buffet, Catering, Happy Hour, Healthy Options, Private Rooms |
| Reservations Policy: | Accepted |
| Smoking: | No Smoking |
| Dress Code: | Business Casual |
| Price: | $10 - $20 |
| Other Contact Info: | Fax: 316-260-8786 Email: management@eatonsteakhouse.com |
Recent Reviews
1-3 of 12 Write a review
User Rating: 5 out of 5 starsUPDATE--Ate there again this weekend and it was exceptional. Food and service were both perfect. Negative reviews may be by disgruntled employees, take them with a grain of salt.
5-Star Brunch--best brunch in Wichita, in my opinion. Everything freshly prepared--worth going just for the desserts & pastries--though they are too pretty to eat. It is so worth it!-
User Rating: 2 out of 5 stars
This resturant is going downhill, and fast. While the food might be good, there is a new chef every month it seems, and nothing is consistant. Service is an odd mix between slow and hurried, becuase there is such a limited amount of employees. I was going to plan a graduation party there, untill a friend told me the entire kitchen staff was let go. How good can a resturant be if the owners cant keep a staff?
Comments (1)
formeremployee -
05/24/09
Not a big deal, but it should be pointed out that the staff was not "let go," they walked out. Service staff, management, and kitchen staff (including the chef) left because of disputes over pay (or the lack thereof.) Many have complaints pending with the Kansas Labor Board. Buyer beware! -
User Rating: 5 out of 5 stars
Hubby & I have our dinner there tonight - we both have the 5 course Chef's Tour, oh...my God it was FANTASTIC, it so delicious, everything was so fresh and the quality superb. Our server, Alicia, she's very good & attentive. In fact, we made another dinner reservation to bring some of our friends this Friday evening. The Eaton is the real jewel of the city. We met the owners, Steve & Stephanie, they're the true working owners, very nice couple and they've done such a wonderful job in restoring the former Eaton Hotel lobby, it's very elegant & romantic. This would become our most favorite restaurant. Highly recommend.
Reviews 1-3 of 12 View 10 at a time
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Comments (3)
I am a former employee of this restaurant and I am not trying to hide this fact (hence the handle, formeremployee). I am not disgruntled. I have not posted negative reviews. I care nothing about the success or demise of this restaurant. I simply would like to be paid for my time at the Eaton. I would also like for my former co-workers to be paid. It really is that simple. Multiple complaints are filed with the Kansas Labor Board, and it is in their hands now. It is certainly your right to choose to support a business that does not pay its employees. I, however, would choose otherwise.
HELLO ! That's why you're a former employee not just Eaton Steakhouse but also your other previous restaurants, and what happened to the last restaurant in Boston that you worked-CLOSED! If you are such famous chef/sous chefs and great managers, you should have a great followers but what's happenened? Did you leave knowing that the restaurant couldn't made it, why couldn't it be successful, is it because the food & labor cost overwheming like what did to us or did they fired you? You almost put us into bankrupcy and the reast of our crews jobless! Why don't you start telling the truth...we're damn tired of trying to protect you and your team by being quiet so you might be able to get a job in town and have a fresh start but you've push us to the corner and we are fighting back not just for our restaurant but also for our crews. You might have culinary skills but the worst managers ever! Let's talk about food & labor costs, which one do you want me to start...how about $450-$1200 average shipping cost not a month but each time - just on shipping cost! How about the $500 lamb...$500 on lamb that you didn't managed to sell not even one order! How much you spent on veggies- veggies that you ordered from east coast...average $400-800 a week! Why can we order local produces.... according to you, none of our local produces are good enough for you ! How about plastic containers-do you even have any idea how much you spent on those plastic containers? Why in the heck name do you have to order a 50# bread crumb? We've plenty of leftover rolls that we can make into bread crumb! Oh...how about "using" our supplies to do your cooking show..Have you pay the restaurant for the supplies that you "borrowed" for your personal cooking show? Let's talk about the calm chowder, how much does it really cost with everything, I mean everything that you used to create your calm chowder vs how much you charged? How about the veal stock and all the sauces that you made, how much does it cost the restaurant each time you made potato puree, how much have you wasted, did you even figured these costs into the price of the meal and don't forget about the veggies & shipping cost? Did you? Did you have any ideas what's the food cost between March, April & May even in June we were still trying to clean-up your mess. How about labor cost-do you have any ideas what's the labor costs were when you all were on board vs how much were the sales ? When come to pay day, why is it you always demanded you and your team to be pay first, how about the least of the team, or in your mind they are nobody compared to you? Are they no as important as you, they're the first to open and the last the leave, how about you and your team, always left before others? Do you want me to repeat the remarks and statements that you made about our local people -Kansasan and our clienteles? Or have you forgotten about that, WE sure have not! Here we're trying our very best to recover from the mess that you created, we continue to work so hard each day trying to survive with the helps of our loyal crews to keep this business going, to serve our clienteles, provide jobs for our crews, save enough to pay bills.
Wow.