For athletes awash in money and in the twilight of their careers, opening a steakhouse is a rather conventional way to start earning money outside the sport. This is usually a good thing; if you’re ever in Chicago and have about $200 to blow, for example, take a friend to Iron Mike’s Steakhouse and admire the loose connection the restaurant has with Mike Ditka and football while you eat one of the best steaks of your life.
(”Overcooked and served with Dominican rice, which turns out to be water-logged grains studded with bland black beans and corn kernels, unripe chunks of pineapple and mango, and pieces of asparagus stalks.” MMMMMM!)
But the food has to be good, otherwise it’s a big fat FAIL. Hey, speaking of big fat failure, David Ortiz! Big Papi opened up his own steakhouse - “Papi’s Grille” - in Boston recently, and the BOSTON GLOBE sent a food critic to try it. Considering the food put in front of her, said critic is lucky to be alive.