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| - Debated hard between giving this place a three star rating v.a. four star rating. Wanted to choose the latter, because I decided to give it the benefit of the doubt and assume that I ordered the wrong dish, but after careful deliberation, it does deserve the former.
We came for a company dinner, and were greeted by a very friendly waitress. She gave us sufficient space but also checked it when necessary. Take note that this place isn't made for sharing, and so we each had our own individual main. We started off with wine and appetizers - ordered a grilled calamari, saganaki, crab cakes, and steak bites. We also received complimentary bread with honey garlic butter. The butter was so good and rich, while the bread smelled so fresh! It was like it was freshly baked. The crab cakes were nice and crispy, and the saganaki came with a great show! The waitress yelled "opa!" and lit the entire cheese on fire. My ultimate favourite was the grilled calamari. It was so fresh, and came on a salad bed that was seasoned perfectly with balsamic vinegar and olive oil.
While the appetizers were good and impressive, I really wasn't a fan of my main. I found the majority of the plate to be too greasy.
I had decided to live a little and ordered the surf and turf, getting the 8oz New York Steak with the 9oz lobster tail. I got it with a side of baked potato and vegetables. The lobster tail came with a heated garlic butter, while the potato was served with sour cream and butter. The table also got some buttered mushrooms to share. The mushrooms were so delightfully soft and buttery. I also liked the grilled vegetables, but found them quite oily. Overall, everything was actually quite greasy, which is exactly why I was tempted to give this place three stars. My medium rare steak was quite stringy and not at all tender. It came slathered all over with a generous layer of fat. I wasn't a fan, and so left half of it untouched.
Meanwhile, the lobster tail was dry and under-seasoned. I understand that it was to be consumed with the melted butter, but I believe that a good lobster tail should be flavourful and tender as is.
That said, my colleagues thoroughly enjoyed their steaks. Most of them ordered bone in steaks, so that likely made the steak fattier and more flavourful, unlike my New York Steak. Two colleagues ordered the Tomahawk steak to share, and it was massive! Came with a supreme light show with a sparkler, and was so impressive in size. I was given a bit to sample, and was blown away by the taste! My portion was perfectly seared, and had a solid proportion of fat, allowing the flavour to come all the way through. It was an explosion of flavour!!!
Would I come again? Maybe, but I'd be more likely to splurge on a better steakhouse. And even if I did come, I'd take care to order it with a bone in steak, where chances are that the steak is more flavourful and tender. No more surf and turf for me, no thanks!
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