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  • First off, our server Monique was an all-star! Stayed downtown for a couple days so I started browsing for fine dining since it was my friend's birthday. I was very pleased with all the positive reviews and menu selection as far as food and drinks went with TGG so I made arrangements. After meeting our wonderful server Monique, complimentary bread was brought out along with a plate of butter surrounded by what looked and tasted like Italian salad dressing. (yeah, your secret is out! lol) For refreshments, we ordered a Cherry Lemon Drop and the Great King George which was their version of an Old Fashioned. Both were really great thanks to the female bartender at the time. We didn't want to eat much, so we ordered the Chicken Pot Pie, Ribeye, and Petite Filet Mignon and a nice glass of Melbec Red recommended by Monique herself (thumbs up for that). The pie was good but could've been more filling with a whole crust rather than just a layer of crust on top of the pot it came in. The Ribeye was made perfectly! Medium rare throughout the whole steak and was overall just prepped perfectly. Honestly, I was really upset with the last plate.. So Filet Mignons are unique when it comes to cooking. In order to get the best flavor out of it, you must babysit it while it sits on the grill. Afterwards, there has to be a settling phase for the meat to cook by itself from the outside to the inside. Needless to say (see photo), it took 3 attempts to try and get the right temperature. First time was over cooked, second time was under cooked, and the third time also under cooked. It seemed to me that they did not let the meat rest the second and third time, which caused the middle of the filet to be really raw and mushy. That or the meat was not fully thawed out. Of course the manager (William) came to apologize and was able to kindly make up for the inconvenience by taking care of our drinks. Overall, they tried their best so I can't be too upset. It was the birthday girl who was more upset since it was her Filet Mignon :/ PS: Prices have almost doubled since last year, so don't get too excited when you view the old photo of their menu.
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