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  • Had dinner at Anthony's Steakhouse yesterday for the first time. It was a pleasant experience. The décor has a relaxed cosmopolitan feel, with the marble floors, leather/chrome chairs hosting the white tablecloth tables and has an airiness/openness to the restaurant. Service is good, and several lovely items on the menu--specifically their aged steaks. I will admit their wine selections are very good. Started the meal with the Oysters Rockefeller, six large oysters with a creamed spinach and loaded (very heavily) with a hollandaise sauce--good dish but is a little on the heavy side. Next was the Lobster Bisque. This was a very nicely done soup, small pieces of lobster and the cream/sherry base was wonderful--outstanding soup course. Moved on to the salad--Bibb Salad, with shaved vegetables, some smoked blue cheese chunks and a wonderful tarragon-mustard dressing, simple and light. Next course was the Seared Hudson Valley Foie Gras, this course was plated nicely, had a large grilled brioche that the Foie Gras was atop, accompanied with a blackberry jam and delicious pickled grapes. Very good course--Foie Gras was excellent, grilled brioche was on the large side--could be halved. My main course was the Filet Mignon, a 9 oz. wet aged steak--this was very flavorful and tender. This was accompanied with a grilled artichoke and I had a wonderful bordelaise sauce (dry red wine, bone marrow, butter, shallots and a sauce demi-glace), also had a delightful jumbo asparagus with a garlic and lemon zest as a side vegetable. All presented very well and enjoyable. Finished the meal with a simple trio of sorbet--raspberry, coconut and mango--accompanied with a mix of blackberries, blueberries, raspberries, and strawberries. All the courses were all very well prepared and enjoyable, service was good. Had an opportunity to meet with Matt--sous-chef--and with Frank Micalizzi--manager--both very pleasant and provided wonderful service. This was a good experience but I would classify this restaurant as a great place for steaks and not so much on a fine dining atmosphere.
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