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  • I was in from out of town and looking for a place to take my wife. We were in the mood for a real good aged steak, classic sides and old school steak house ambiance. I had a porterhouse which was a nice cut but was not aged and was seasoned (ala Emeril Lagasse). My wife had the fillet which she said was a good cut, also seasoned which she enjoys. We had cream corm (fantastic), scalloped potatoes which was cubed home fries with melted cheese (needs work), and prosciutto wrapped asparagus which sounded great but should be removed from the menu immediately. The dining experience was nice but the atmosphere is bland and décor unappealing. There is no warmth or personality to the interior design. If they moved out Red Lobster could move right in. The help was accommodating and prompt. My expectations may have been a little high but there were people in flip flops, shorts and baseball caps which tells you something. Be careful, they heat up the plates which results in the meat juices sizzling and popping all over the place. I will send them my dry cleaning bill. The waitress actually apologized for the flying meat juices. Nice effect if I were at a fajita joint. Bottom line, this is an above average steak restaurant not a steak house.
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