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✔️Breakfast ✔️Brunch ✔️Lunch ✔️Dinner ✔️Dine in ✔️Take out ✔️Delivery
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Hours
| Friday | 7 AM–11 PM |
| Saturday | 7 AM–11 PM |
| Sunday | 7 AM–9 PM |
| Monday | 8 AM–9 PM |
| Tuesday | 8 AM–9 PM |
| Wednesday | 8 AM–9 PM |
| Thursday | 7 AM–11 PM |
Address and Contact Information
Address: 230 E Robertson Blvd, Chowchilla, CA 93610
Phone: (559) 665-2258
Website: https://www.facebook.com/FarnesiSteak/
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Farnesi’s Steakhouse | Chowchilla CA – Facebook
Farnesi’s Steakhouse, Chowchilla. 515 likes · 8 talking about this. Farenesi’s Steakhouse is famous for our Hand-Cut steak, Newly renovated Bar. Come…
Farnesi’s Steakhouse: Exquisite American Cuisine in Chowchilla, CA
Discover the charm of Farnesi’s Steakhouse in Chowchilla, CA, where exquisite steaks, flavorful dishes, and top-notch service await.
Farnesi’s Steakhouse, 230 E Robertson Blvd, Chowchilla, CA 93610 …
Farnesi’s Steakhouse in Chowchilla, CA offers a delectable dining experience for steak lovers. … A local’s favorite diner, restaurant and bar. Right off the 99 …
Reviews
Jacob D
Server was great, the ube cheesecake and the appetizer sampler platter was very good. I got the Rib eye steak. For $38 I was hoping for better quality. Was pretty flavorless and a little chewey. The mashed potatoes and broccoli soup were pretty good. Overall I’d definitely go back but I’d never drop $38 on a steak there again!! All told for appetizer, tea, steak and dessert the bill was about $75
… moreJ. J.
Fantastic spot in chowchilla! The top sirloin steak was cooked perfectly – a very nice medium rare. It was seasoned well for a thick and juicy steak.
The reason why I had to rate the food a 4/5 is because everything was heavily salted; too much. The steamed veggies tasted like they were soaked in salt water. The brown gravy on top of my mashed potatoes was heavily salted – inedible, I just ate around the gravy.
The Bourbon Pork Belly Bites were absolutely amazing. Perfectly balanced on the pallet. There’s the smokiness of the bourbon, which wasn’t overbearing. The texture was on point; soft-tender on the fat, and some of the meat had a bit of a bite to it. It was a good thing for the texture contrast.
… moreThe reason why I had to rate the food a 4/5 is because everything was heavily salted; too much. The steamed veggies tasted like they were soaked in salt water. The brown gravy on top of my mashed potatoes was heavily salted – inedible, I just ate around the gravy.
The Bourbon Pork Belly Bites were absolutely amazing. Perfectly balanced on the pallet. There’s the smokiness of the bourbon, which wasn’t overbearing. The texture was on point; soft-tender on the fat, and some of the meat had a bit of a bite to it. It was a good thing for the texture contrast.
Steve Roberts
“Steakhouse vibes, Cold War décor, and a salad dressing that fought back.”
Farnesi’s Steakhouse & Coffee Shop – Chowchilla, CA
Found this place via Facebook, because apparently websites are for quitters. Right off the I-5, tucked beside a Days Inn and a road that looks like it survived a few tours overseas. I’ve driven on smoother terrain in Iraq.
Walked in looking for the “coffee shop” part. Never found it. Maybe it’s a metaphor.
Seat yourself.
No greeting, no sign. Just vibes and aged carpet. The big roadside sign visible from the freeway has clearly seen some things. A little paint and dignity might go a long way.
Service:
No name given, but our waitress was decent—at least compared to her colleague, who watched us leave, locked eyes with us, and said nothing. Coldest send-off this side of a break-up text.
Menu observations:
No appetizers, but full bar—so I guess you’re supposed to drink your way to a medium buzz before the steak arrives. No judgment. Bold move.
The food:
Ribeye ($44): I asked about marbling, she said it was good. It was… if by “marbled” you mean “25% fat by volume.” Cooked fine, but texture screamed “butchered optimism.”
Veggies: Nicely cooked. Salted. Probably the most thoughtful part of the meal.
Baked potato: Came with butter, then after delivery I was informed they had no sour cream. That’s not just an oversight—it’s a baked potato crime.
Mushrooms for the steak: I asked, she said yes. What arrived looked and tasted like the mushrooms they toss into their salad bar on Sundays.
Salad: Very green, very bagged. The Italian dressing had the consistency of melted Jell-O and the unmistakable twang of high-fructose betrayal.
Chicken Club (aka the Redemption Arc):
Chicken was juicy, bacon crisp, and the lettuce held on for dear life. It arrived with onion rings instead of the sweet potato fries I ordered, but that was corrected quickly. Honestly? Best bite of the night.
Wildlife:
Lady at the next table had a chihuahua in a “service dog” vest. This dog begged, paced, and stared at my food like it had a mortgage to pay. No questions were asked. No one cared. I’m 100% sure its service was emotional supporting its owner’s poor choices.
Final thoughts:
This place feels like a steakhouse that once meant something—like your uncle’s high school letterman jacket. It was great. Now? Just kind of existing. The bones are there, but the energy has moved on.
Bonus horror: the A1 sauce.
I grabbed the bottle, twisted the cap, and immediately regretted every decision that brought me to this point. It looked like it had been sitting out since the Bush administration—thick, crusted, and suspiciously dark, like someone dipped a fry in it, sealed it back up, and whispered, “someday…” This was no longer A1—it was A.1.D.S. (Artificial. 1st-degree. Sauce-crime.)
If you’re craving a retro roadside ribeye, and your standards are flexible, it’s an experience. Otherwise, maybe just hit the drive-thru, or better yet—bring your own sour cream.
… moreFarnesi’s Steakhouse & Coffee Shop – Chowchilla, CA
Found this place via Facebook, because apparently websites are for quitters. Right off the I-5, tucked beside a Days Inn and a road that looks like it survived a few tours overseas. I’ve driven on smoother terrain in Iraq.
Walked in looking for the “coffee shop” part. Never found it. Maybe it’s a metaphor.
Seat yourself.
No greeting, no sign. Just vibes and aged carpet. The big roadside sign visible from the freeway has clearly seen some things. A little paint and dignity might go a long way.
Service:
No name given, but our waitress was decent—at least compared to her colleague, who watched us leave, locked eyes with us, and said nothing. Coldest send-off this side of a break-up text.
Menu observations:
No appetizers, but full bar—so I guess you’re supposed to drink your way to a medium buzz before the steak arrives. No judgment. Bold move.
The food:
Ribeye ($44): I asked about marbling, she said it was good. It was… if by “marbled” you mean “25% fat by volume.” Cooked fine, but texture screamed “butchered optimism.”
Veggies: Nicely cooked. Salted. Probably the most thoughtful part of the meal.
Baked potato: Came with butter, then after delivery I was informed they had no sour cream. That’s not just an oversight—it’s a baked potato crime.
Mushrooms for the steak: I asked, she said yes. What arrived looked and tasted like the mushrooms they toss into their salad bar on Sundays.
Salad: Very green, very bagged. The Italian dressing had the consistency of melted Jell-O and the unmistakable twang of high-fructose betrayal.
Chicken Club (aka the Redemption Arc):
Chicken was juicy, bacon crisp, and the lettuce held on for dear life. It arrived with onion rings instead of the sweet potato fries I ordered, but that was corrected quickly. Honestly? Best bite of the night.
Wildlife:
Lady at the next table had a chihuahua in a “service dog” vest. This dog begged, paced, and stared at my food like it had a mortgage to pay. No questions were asked. No one cared. I’m 100% sure its service was emotional supporting its owner’s poor choices.
Final thoughts:
This place feels like a steakhouse that once meant something—like your uncle’s high school letterman jacket. It was great. Now? Just kind of existing. The bones are there, but the energy has moved on.
Bonus horror: the A1 sauce.
I grabbed the bottle, twisted the cap, and immediately regretted every decision that brought me to this point. It looked like it had been sitting out since the Bush administration—thick, crusted, and suspiciously dark, like someone dipped a fry in it, sealed it back up, and whispered, “someday…” This was no longer A1—it was A.1.D.S. (Artificial. 1st-degree. Sauce-crime.)
If you’re craving a retro roadside ribeye, and your standards are flexible, it’s an experience. Otherwise, maybe just hit the drive-thru, or better yet—bring your own sour cream.
Karie Kuehl
We often eat here for a date night.I love the steak diane very laid back i feel in the main dining area and then they also have a fine dining area as well as a bar. And karaoke it is a pretty awesome place right off the freeway.
… moreJoe Schaffran
Excellent Steakhouse. Highly recommend. The pork belly appetizer was amazing
… morePao Xiong
Good old American food here. Service is top notch. Food is great. 2 dinning area, one hide away bar in the back. It’s great experience. Just one con, price is high. We did order some steak, lobster, fried chicken and two drinks. Didn’t expect to be $130 for it.
… moreRobert Deitz II
I stop by this place every time on the drive between Nor Cal and So Cal. Right off the freeway, plenty of parking, good menu from breakfast to dinner, and the bar has table service with all the games on. Service is a little slow, don’t have much service staff. But reasonable prices, good selection, plenty of easy parking. Can’t go wrong.
… moreJVILLANO17
The Food was delicious the service was great, Amanda even though they were busy and short staffed she was on-top of it, very nice and attentive.
… moreZhip Phow
Been blessed to Grub here many times! Did not always take pics Should have. Also, their Lounge is a Local Fav, Karaoke Thurs … The Best Staff! Great Food!
… moreCesar Sanchez
This place is ridiculous—in the best way possible! Honestly, we didn’t expect much because it’s in a tiny town with more cows than people, but wow… were we in for a surprise! From the mouthwatering Korean BBQ Rib appetizer to the decadent Ube Cheesecake, every bite was perfection. Hats off to Chef David—you, sir, are a true master of your craft.
We’ve had steaks at big-name places like Hell’s Kitchen that couldn’t hold a candle to what we had here. If you’re anywhere nearby (or even just passing through), do yourself a favor and stop in for a meal. You won’t regret it.
… moreWe’ve had steaks at big-name places like Hell’s Kitchen that couldn’t hold a candle to what we had here. If you’re anywhere nearby (or even just passing through), do yourself a favor and stop in for a meal. You won’t regret it.