| rev:text
| - First of all, if you ever visited Anzio's landing which was in this location previously, change your expectations. It was upscale, but tired, so I wasn't terribly surprised that it had closed. But don't feel the need to dress up nearly as much at this new steakhouse. It's significantly cheaper and people wear whatever they feel like wearing, which is fine, just manage your expectations.
So I REALLY like the concept of this place. I love being able to cook each bite of my steak to exactly how I want it. The bread is delicious and tastes homemade compared to other restaurant breads like outback, texas roadhouse or the like. The steaks are seasoned well. The sides leave a bit to be desired but I'm not coming here for the sides! The concept is unique and I really hope the business takes off. But I doubt it will and it's entirely because of the way it's managed. I hope they can hire in a consultant to help fix these weird issues that have come up.
I've been here several times and noticed some reoccurring issues.
First there is no dedicated host staff to seat you, so especially if it is busy you just hope a staff member (or manager) walking through the lobby will seat you. Once someone said they would prepare a table, and then while they were preparing it, 2 or 3 more people asked if we had been helped which just sets a disorganized and frankly weird vibe already. So if one or two people took ownership of seating people it would make all the difference.
Second, I feel like it goes without saying that the tables by the runway are really cool, so they should be constantly full if possible. I once went towards the end of the day (so it seems improbable they would've have other reservations), and was seated next to the aisle and got to deal with carts rolling by and other traffic, while several tables right by the windows were empty when we were seated and sat open, but dirty, for our entire dinner (the large booth in the corner was extremely dirty which in some weird way affected our dinner). So maybe a busser to help turn around those prime tables faster? I realize they are sometimes now having a sign that says seat yourself, but that doesn't seem like great management either. But I just roll with it.
Third, sadly most of the staff don't seem especially sharp. Most of the servers seem timid, but on this most recent visit the server was refreshingly assertive and friendly so that was nice. The manager/ owner kind of lurks around tables in an uncomfortable way as well but this seems to be lessening as time goes by. I appreciate a quick check in but the execution is wrong...
Fourth, as mentioned in other reviews, the service is a little slow by normal restaurant standards, but exceptionally slow when you consider your steak is arriving uncooked. So something needs to be done to expedite this, (although again things seemed faster on this last visit with the assertive, friendly server sorry I can't remember her name!).
These are the glaring issues I've noticed and we've actually imagined Gordon Ramsay coming in and really helping them run the place right and the things he would say in the process! But really this place would be great (and could charge more) if it was managed right.
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