Greensleeves Steakhouse is really a hidden gem amongst all the other restaurants in downtown Redlands. Its impeccable food and charming ambiance will make you come back for more.
Greensleeves has spacious rooms to host most any type of event. From wedding rehearsals, birthday parties to business meetings, and presentation dinners. Owners Ronnie and Lorinda Mendoza take pride in every part of this establishment. The day-to-day operation is executed by General Manager Carlos Mendoza and Chef Adrian Ulloa. Chef Adrian has been at Greensleeves Steakhouse since its opening 10 or so years ago. He also worked at another Inland Empire staple, Oak Glen Steakhouse, hopefully I can do a tasting there in the near future. He say’s, “Everything at Greensleeves Steakhouse is made in house. People need to try this delectable food because of the quality, the great service and accountability of their staff, and that it is always delicious, and consistent. I have been trying to get a tasting for review done here for a very long time. When general manager Carlos Mendoza said yes to me, I was over the moon. Then Chef Adrian came out to talk to me about the menu and his career path, all very enlightening and educational.
This establishment used to be called Joe’s Greensleeves since 1982, but it closed in September 2016, to be reopened as Greensleeves’s Steakhouse in June of 2017. (Joe Greensleeves was Redlands’ oldest fine-dining restaurant, originally opening its doors in 1982. The restaurant suffered an electrical fire in April of 2016 that prompted a closure that was supposed to be temporary. The restaurant purchased in 2011 by BJB Restaurant Inc.) Greensleeves Steakhouse aims to honor Redland’s rich history and tight-knit community by employing some of Redlands most talented and passionate service professionals.
The interior is very elegant, with black and white photos of the Redland’s historic buildings. White table clothes with gorgeous large mirrors, it’s all just very welcoming and charming.
There is a deep culture that attracts people to this city and a heartfelt loyalty to this community of thriving local businesses. It is the people that make this town, and we are honored to be part of it. The Greensleeves Steakhouse space has been completely renovated and redesigned while maintaining its character-from a posh bar/lounge and party room to an outdoor patio. The design cultivates a nostalgic “modern vintage” feel and fosters the renowned Redland’s sense of community.
Greensleeves Steakhouse offers twist on the traditional steakhouse menu. Thoughtfully crafted dishes, modern interpretations of traditional appetizers, soups, salads, seafood, meats and even vegetarian dishes separate Greensleeves’ menu from other downtown Redlands fine dining institutions.
Here’s What I Tried:
Drinks:
Violet Femme, Tito’s Vodka, lavender syrup, Crème de Violette, lemon juice. It’s not too sweet and is super unique, It was a great starting cocktail. Josh Hampton is their mixologist, and his cocktails did not disappoint.
Traditional Vodka Martini with Blue Cheese Olives. I know Chef Adrian said he was going to use a top shelf vodka, I have no idea what he went with, but what I can tell you is that it had the perfect amount of vermouth and olive juice and was very smooth.
Appetizers:
Calamari, served fried with cocktail sauce and lemon. It is presented in a large white platter, a very large portion, a nice size appetizer for 4 people. It is lightly fried with a nice cocktail sauce.
Oysters Rockefeller, 6 baked with basil pesto butter and toasted panko. These little darlings are so special. They are not your typical oysters Rockefeller. In this rendition there is no spinach. It is light and juicy with the most unique flavor, for sure a delicious way to start my meal.
Soup and Salads:
Lobster Bisque, this soup is so creamy and rich, with large pieces of lobster. It is a weekly soup special. I would have to have this soup every time I come to Greensleeves Steakhouse, it is amazing.
Wedge, with iceberg, bacon, pickled shallot, heirloom tomato, gorgonzola crumbles, with ranch and balsamic reduction. A delicious salad, it’s got amazing flavor and everything you would want in a wedge salad.
Classic Caesar, with Romaine, parmesan, toasted panko, parmesan crisps, with shrimp, and Caesar dressing. This salad originated in Tijuana, it has so many fans and so many establishments that serve it. Greensleeves does a nice light execution of this steakhouse staple.
They also gave me a little bit of greens called Bull’s Blood, which is just delicious and super healthy.
Pasta:
Red Pepper Alfredo, with a creamy red pepper sauce, blistered cherry tomato, parmesan, with shrimp. Its creamy, spicy, and the shrimp is equally delicious and super fresh. A superb pasta dish.
Steaks:
20 oz. Ribeye, the steak was cooked rare plus, which I really like because it’s not blue and it’s not over cooked. It has terrific flavor and can be shared for 2 to 3 people. This would be my go-to steak here.
Seafood:
4 Sea Scallops, a nice spicy sauce in the center, these are very high-quality scallops, and I just loved them.
12 oz. Twin Lobster Tails, what more could you ask for, my surf and turf will be a very wonderful memory.
(Greensleeves food suppliers; Ingardia Brothers Produce Inc., and Rocker Brothers Meats, to name a few.)
Sides:
Asparagus, super plump asparagus with nice light butter, a must have.
Mashed Potatoes. They give you a huge bowl and it is delicate and perfect.
Grilled Lemon and Garlic Broccolini, if you’re a fan of broccoli or broccolini then this side dish will enhance your wonderful meal.
Dessert:
Chocolate Cake Á La Mode, the presentation is just gorgeous, and the ice cream was other worldly, just spectacular.
Creme Brulee, delicate but would satisfy any craving, another perfect dessert.
Wine:
Chardonnay, Juggernaut, 2021, Sonoma Coast, CA. This Chardonnay is the perfect pairing with the soup and all of the seafood dishes, it had a great creamy consistency and set the stage for these wonderful menu items.
Daou, Pessimist, Red Blend, 2021, Paso Robles, CA. The backdrop to this red blend is very fruit forward, it matched all of the meaty goodness in the steak as well as the chocolate cake, what a pairing!
One of my servers Summer Cuzick, a longtime San Bernardino resident, was super charming and guided me through my wonderful experience.
About The Building:
Phinney Block – Built in 1892 – This two-story building, built with brick from local yards, was constructed in 1892 by M. M. Phinney, a citrus grower and civic worker. It has a flat, non-visible tar paper roof. The windows are double hung, surrounded by brick patterns of flat and radiating brick. The top front of the building has a pediment, triangular. The missing “9” in the date on the structure disappeared shortly after its construction.
The original use of the building was to house the Board of Trade. From 1892 to 1908 it was the home of the Redlands Chamber of Commerce. The welcoming festivities for President McKinley in 1901 and for President Theodore Roosevelt in 1903 were planned here. In 1907 the University of Redlands had its headquarters in this building.
Mr. Phinney was born in Maine in 1849 and for many years was a dry goods merchant in the East. He came to Red1ands on a pleasure trip and in 1890 moved here. He bought a ten-acre orange ranch where he lived with his wife and four children.
As time went on the building fell into a decline and into disrepair, used only sporadically for various enterprises. Then, in 1982, Mr. Johnny Moore, Mr. Bill Hardy Jr., and Mr. Henry Van Mouwerik, forming a limited partnership, called the Board of Trade, bought the deserted, decaying structure and have proceeded to restore it to its original prestige. Mr. Moore is quoted as saying there were “many headaches”, in large part related to bringing the building up to today’s seismic requirements. 25 to 30% of the work done was to meet these codes. Thick steel girders were wrapped around underside and inside walls and ceilings, in three places. Secondary walls were bolted to the inside of existing brick walls. The famous parapet was bolted and strapped to the main structure.
Still visible, though, are many of the details of brick work and the design of the original building. The structure now houses a fine restaurant. The old railroad tracks on the north side have been removed and will provide parking areas. Truly this building represents a modern adaptation of a treasure.
The Redlands Area Historical society is proud to honor this unique example of Redlands’ heritage and to commend the stewardship of its present owners.
I was seated in a banquet in the middle of the dining room. When I first sat down, I said hello to my fellow diners; Ed and Mandy Garrett. Turns out that Ed is Martha Greens’ stepson, he gave me a quickie history lesson all about Redlands! I did a review of her great establishment a few years back. Then my next dining neighbors were a lovely mother daughter duo, when I started talking to them, we talked about high school and the daughter, Damita Adams went to my high school. She and her mom Evelyn were so wonderful, Evelyn 97 years young. Damita spends quality dinner time with her daughter, going to nice restaurants all through the Inland Empire. I always am sensitive to mother daughter duos because of my losing my lovely mom, Lois in 2021. I always tell the daughter how lucky she is to still have her partner in crime, her mom, with her! We had so much fun and she shared my chocolate cake dessert. I just loved both of them. So, for me, making new friends along the way and tasting delectable food, is such a blessing!
Greensleeves Steakhouse Weekly Specials:
Wine Wednesday • 1/2 Price wines by the bottle up to $200.00 and 30% off wines over. Wine selections change seasonally, 05:00 PM – 09:00 PM.
Thursday. Date Night Thursday • $99.00 Dinner for two • One Appetizer | Two Entrées | Two Sides | One Dessert | Some Seasonal options available, 05:00 PM – 09:00 PM.
Tuesday, Tomahawk Tuesday • 1/2 Price Tomahawk steaks and deals on seasonal meats, 05:00 PM – 09:00 PM.
Greensleeves Steakhouse
220 Orange Street
Redlands, CA.
92374
Hours:
Tuesday – Saturday
5:00 PM – 9:00 PM
Sunday
4:00 PM – 8:00 PM
- Some Content Was Taken Off Of Their Website.
