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| - Not impressed. I worked at a steak and prime rib house for many years where the executive chef was a CIA graduate, so maybe I am being overly critical. That said, here we go.
We ate there on the evening of 22 August 2015.
When we entered, the three of us were seated in the bar section on swivel stools without ever being asked if we wanted to sit in the restaurant proper or in the very loud and raucous bar area. Maybe the main dining room was full because of reservations? No, this place stayed half-full all night.
That said, the restaurant's layout is fairly pleasing and it is clean.
After we were shown to our seats, we got to wait about 15-20 minutes without any of the staff so much as looking in our direction. When I finally went to the hostess station and explained that we were interested in ordering drinks and food, I was given three menus and an apology. We then got multiple staff coming over to ask if we had menus, although none of them turned out to be our waitress.
Our waitress took another five minutes to come over and introduce herself. She wanted to start us on wine before we'd discussed any food options, and said that she was fairly knowledgable on a good glass of red. Based on her language, I am taking a wild guess that she was trained as neither a wine stewardess or wine waitress.
When we did finally get served, we got to experience what seemed to be something out of some kind of bad foodie movie: sparkling water bottles being opened and nearly hitting my wife in the face (twice!), ordering prime rib and getting butter knives (we had to request steak knives), the (chintzy)steak knives being dropped by my wife so fast we all (waitress included) jumped because it nearly cut her hand, food coming out without the sides (we all ordered the exact same thing), etc.
As for the food, I'd say mediocre at best. French onion soup and Caesar salad dressing were over salted, the prime rib cuts were very stringy, and the waitress' visits were too sporadic to make any major positive impact.
Overall, this place looks like it is aspiring to be a great steakhouse with a modern feel, but until they work out the kinks I wouldn't come here unless I was getting some free food or I didn't have any easily other accessible food options.
If you aren't picky about the quality of your food and are willing to pay prime rib prices for flank steak quality, then you can give this place a try to see if you disagree with me. I'd be interested to see if my experience was an anomaly or par for the course.
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