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  • It's been two years since I reviewed here. Time to renew. This time we showed up for Restaurant Week. It was a decent deal. Hard to know if the portions were a little smaller, but the filet medallions with bleu cheese sauce on the menu is almost as much as the RW price was. So can't really complain there. I actually ordered the "flat iron steak" (which is a particular cut of sirloin). I thought the portion a bit small, but not horrible. The garlic mashed potatoes were a generous portion. But I didn't taste the garlic like I expected. Their signature Fired-Up sauce was too heavy for the sirloin. Very strong flavor totally overpowered the meat. It might have been more appropriate for a rack of ribs or something similar. The meat was served in a puddle of that sauce. I found a quick tap on my plate seemed to remove most of the sauce, and the little bit that was left was not too overpowering. But they really should have used an au poivre sauce (or maybe a red wine sauce). Would have been a better match. The key lime pie was REALLY good. Too much whipped cream, but that's easily removed. Really good. I wish I could go 5 stars, but I can't. The sauce selection for my entree just did not work, and the garlic mashed tasted more like a cheesy mashed to me. Not a lot of garlic (I really didn't taste any). But I can go with 4 stars for now. I'm sure we'll return at some point (we seem to come here a few times per year) and I will update my review again.
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