Steak house
Quite enjoyable food.A great wine list.Hard working wait staff.A few suggestions.Please inform your waiters on the cuts of beef you are serving.Also if you offer a cheese plate (ignoring that it should be after the mains and not an appetizer) your staff should know or have an easy paper to describe the cheeses being offered.More than just a âblue and a cheddar.â Again the staff worked hard and we love them but if you are trying to be a certain level steakhouse and restaurant you should do this.We loved our meal and experience.
The absolutely worst rib eye I have ever tasted.When it first came out, it looked brownish grey, i cut into it took a bite and it was the toughest piece of meat I have ever tried.I was confused being at a high price steakhouse, so I asked the server if it was cow meat or some other animal.We also ordered fingerling potatoes which were under cooked and also hard to chew.The beet salad was fantastic.The craft drinks very good.The service was impeccable.I have eaten here before and the food was.Great.Perhaps they got a bad shipment of beef.But they certainly shouldn't be serving it to people.
This is a top notch extremely high quality eatery.We ordered the Beef Wellington for two.Itâs presented by the chef and dished up table side, which was a fun experience.It came with delicious Brussel sprouts and the most delicious potatoes.Because this is seasonal until the end of the year we will definitely be back.The chef is a sauce maker extraordinaire and made a special and incredible sauce just for this meal.Don't be in a hurry.Just allow yourself plenty of time.We were going to a concert and had to rush out and the end.Donât do that.Eat slowly and enjoy every bite.I promise you wonât stop thinking about this 5 star meal.Amazing.Bravo chef! Bravo!
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