Food: Ordered a medium-well 16. oz bone-in tenderloin. Received it medium-rare. Delicious, except it could have used less salt as it overpowered most of the other flavours. Sad to see a prime cut go to waste because of over salting; therefore it was not worth the price paid. The wild Irish salmon was overcooked, but the flavour was exceptional. The lobster and ravioli lacked any noticeable flavour, it was bland and the saffron sauce could have been reduced further.
Service: A bit slow, considering it wasn't fully booked. Servers looked like they were running around with their hair on fire. They could have been more hospitable. Hostesses were cheerful and inviting.
Overall: In such a competitive area for fine dining, I expected more from Micheal's. Amazing decor, warm atmosphere, but it felt as if the chef did not care for the things coming out of the kitchen. The one thing you don't do is send out food over/undercooked, especially in a restaurant of this caliber. Because of this, I will not be dining here again.