The Veranda

Pros

• The food was absolutely delicious and the reviewer would definitely return.
• The loaded potato skins were absolutely delicious, with melted cheddar and crumbled bacon.
• The ribeye steaks were perfectly cooked, flavorful, and tender with a great sear.
• The salad bar was described as one of the best around.
• James, the owner, was warm and jovial, and the staff were attentive.
• The service was excellent.
• The atmosphere was nice and inviting.
• The birthday dinner was described as wonderful.

Cons

• They experienced a last-minute reservation cancellation after being told the restaurant was closed that night.
• They found the food overpriced and only okay.
• They reported their steak was cheap, tough, and dry.
• They said the bacon-wrapped scallops were cold and had bits of shell.
• They felt there was nothing that would bring them back to the restaurant.
• They described the NY strip as raw and undercooked in the center and very small.
• They stated the mashed potatoes looked and tasted like a powder mix.
• They hoped management would fix the issues quickly to restore the steakhouse experience.
• They described the restaurant as understaffed, with only one waitress and no host.
• They observed waitresses fighting verbally.
• They said the bread was not very good.
• They claimed the ribeye was the worst steak they'd ever encountered - tough with no marbling, and they could not eat more than one bite.
• They noted the kitchen was out of items such as NY strip, rolls/bread, and mint for mojitos.
• They called the cuisine sub-par.
• They said the food could be cold and the service slow, and they would not return.

Review

Plank Road Steak House in Farmville, North Carolina has settled into a reputation that reads as a rollercoaster for diners. The online chatter about the place is a jumble: some listings claim the restaurant is permanently closed as of August 30, 2025, yet the reservation system still shows availability. That mismatch sets the tone for a lot of conflicting experiences: one week you're confirming a party of eight and feeling confident about a night out, and the next you're receiving a cancellation message before the sun rises the next day with a vague, "We are closed tonight, sorry for the mix up."

The spectrum of meals ranges from disappointing and overpriced to "the most delicious" I've ever had. A number of reviews describe the food as overpriced and only okay, with service described as adequate but not memorable enough to justify the hype. One patron compared the experience to dining at Texas Roadhouse rather than a dedicated steak house, lamenting a constellation of missteps including a lost ABC permit and a steak that was "cheap, tough, and dry." Scallops wrapped in bacon fared even worse for some diners, arriving cold and with bits of shell attached. Then there are accounts of portions that simply didn't add up to the price, leaving some guests deciding to "leave it all here" and move on.

Interwoven with the complaints are strikingly positive notes that complicate any simple judgment. A number of diners insist the meals are absolutely delicious and worth returning for, with comments like "Food was absolutely Delicious!! Will go back again!! Loved the music too!!" appearing alongside broader praise for the environment and the people. Another reader insists Plank Road is "my favorite steak house," even as they recount a separate visit where the NY Strip was undercooked, the potatoes tasted like powder, and a management issue seemed to cast a shadow over the entire experience. The contradictions aren't simply about taste standards; they also reflect inconsistencies in execution and expectations.

One of the clearest showcase reviews in the mix tells a tale of culinary triumph. A dining party describes a nearly flawless experience: loaded potato skins perfectly melted cheese and bacon, a ribeye that was "beautifully seared" with an herbaceous, butter-soft interior, bright vegetables, and even a bottle of A1 left unopened on the table - an unusual detail that underscores the occasion. The same visit features a chef-owner named James who was described as warm, humble, and clearly passionate about his craft. The narrator recounts meeting him, sharing the article about the restaurant, and feeling empowered by the sense of family the staff had cultivated. It reads like a love letter to a particular night when the kitchen and front-of-house chemistry aligned just right.

The restaurant's broader narrative includes more celebratory moments alongside stark misgivings. Several patrons recount favorable experiences with salads and a stout salad bar that offered plenty of options and reportedly fresh toppings. There are repeated references to attentive service and a generally pleasant atmosphere, including compliments to specific staff members and praise for Christmas party catering that felt "attentive" and satisfying. Yet those glowing notes sit beside harsher assessments: long waits, cold dishes, and reports of employees arguing or appearing overwhelmed by staffing shortages. A few guests walk away convinced that the restaurant's potential is immense, while others leave convinced that the kitchen needs a serious upgrade.

The critiques aren't limited to isolated incidents of service or menu misfires. Several reviews describe a shift in the kitchen or culinary direction that left longtime fans unsettled. One reviewer worries that changes in flavors - especially around potatoes and proteins - suggest a broader decline in consistency, even as they acknowledge moments of excellence. Others describe the experience as a mixed bag, where the same trip might deliver a hit ribeye and a disappointing side or where a waitress does her best under duress from understaffing. And there are those who fondly remember a salad bar they deem among the best around, alongside a steak that was "flavorful, tender," and paired with well-prepared vegetables, only to have a companion's dish come up short on another visit.

Across multiple accounts, the overarching picture is one of a place with undeniable highs and equally undeniable lows. The most vivid threads are the dramatic contrasts: a chef-owner named James who inspires rave praise from some guests while others leave convinced the kitchen doesn't consistently live up to its potential; a salad bar that earns frequent praise; and a steak menu that can be both spectacular and disappointing depending on the night, the timing, and the crowd. The status of the restaurant's operation - whether it is truly closed or simply experiencing intermittent service - adds a layer of confusion that colors every visit and every review.

In the end, Plank Road Steak House seems to inhabit a paradox: when it hits its stride, it can deliver a meal that feels worth the price, with a dining experience that resonates, not just on the plate but in the room's music, the staff's attitude, and the chef's storytelling. When it misses, it does so in a way that's hard to forget - cold seafood, undercooked steaks, long waits, and a sense that the kitchen and the front of house aren't always aligned. The collection of reviews leaves readers with a strong sense that you might have to weather some inconsistency to chase a night of true excellence - an evening where James's kitchen magic and a perfectly seared ribeye come together with attentive service and a staff that feels like a family. Until then, reservations and expectations seem to walk a fine line, and diners are left to decide whether the lows are temporary missteps or a signal of deeper, ongoing challenges.