There is one scheduled for Columbus, Ohio!
If you're looking for something juicy just be careful not to overcook it. Your best bet is medium rare or medium.
You don't need to eat filet mignon to make a good steak. This is what I do when I don't feel like buying a more expensive cut of beef:
1. Brush olive oil on both sides of the meat
2. Put minced garlic and whatever spices I want (cracked pepper and kosher or sea salt usually)
3. Place under a broiler for a few minutes making sure to flip over once. The thinner the cut, the shorter your cooking time. You just want the outside to brown just a bit.
You can also pan fry them or throw them on a George Foreman. I'd also let the meat rest for a few minutes before you cut into it. Not doing so will dry it out quicker.
Thanks for the input. Maybe I'll give flour tortillas a try tomorrow. I wondered if that might make a difference.
I will also mention that the dough wasn't wet when I took them off the griddle and fried them. I'm wondering if the dough was too dry? I wouldn't have been able to use these for soft tacos as they tore or fell apart as soon as they were bent.
Jeni's has expanded to New York. I think she sells them in Brooklyn somewhere.