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  • I've seen this restaurant undergo a handful of changes over the years I've been attending. The food for the most part is usually an amazing experience. The Chef has even come out on occasion to drop off food and speak a few words which is a truly nice added touch! I usually tend to get the steak Dawson (a Bone-In Filet, yes they exist and are incredible). The Previous Au Gratin potato recipe has been a fan favorite but has been replaced in my book by the new Lobster Mac n Cheese. The staff have always seemed VERY knowledgeable and well trained, we usually end up sitting in the company of long time employee Jason & his partner (Jay i think?) for several years now, and it seems our experience is usually more memorable with him than that of other servers, which is not a slight against the others however, they just aren't as "experienced" in fine dining atmospheres. The management are hard to grade on, it seems like an entire new batch near every-time we dine. Maybe they should take guest service tips from the before mentioned waiters so the turn over rate isn't as high, or better yet.. give them the keys to the manager position? There are a few female managers (2 If i recall right) that had previously worked that were always pleasant, but the rest have felt short of sub-par for being in position for a FINE DINING atmosphere. All in all I recommend this restaurant to anyone looking for a good time out and amazing food (although pricey). Just work out the management kinks you've suffered over the last few years and you will be back to a 5 star rating from me!
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