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  • I really wish I could give it no stars. First off not sure what the other reviewer was talking about when they said unlimited salad when it says right inside the menu no refills on salad. So maybe that has changed since June. I also noticed the hostess when people wanted to sit for instance near the fireplace gave people a difficult time. Now I understand about seating people according to a rotation so the waitstaff isn't cut out of tips, but if someone wants to sit at a particular table or like I said near the fireplace (and I mean it's not the customer's fault they only have one fireplace) then I really don't think the hostess should be arguing with the customer. In fact this happened twice in the span of ten minutes and the second time the hostess gave in which made me wonder what about the first people who asked. And I mention this because the whole place seems to run that way. Now our waitress was pretty good and actually the only thing about the entire experience that didn't just out and out suck. It was just me and my mother and we both ordered the Top Sirloin. I am a stickler for food coming out hot and the steak was at best warm heck even the plate it was on wasn't that hot, but I was almost going to let it go because the giant baked potato (why they put the butter and sour cream inside of the potato is beyond me) was relatively hot so I figured maybe I should just quit while I was ahead. That was before I looked at my steak which (and I have never seen anything like this before not at a restaurant or when buying steak at the grocery store) had all of this sinewy stuff in the middle of the steak. Sinewy is really the only word that comes close to describing it and my mother's was the same. Plus we ordered them medium and they weren't medium. So when the waitress came to check on us we told her and she took them back and then the manager came out and though he didn't seem to really care all that much his attitude got a little better when he came out a second time. Okay so when the second steaks arrived (and it took forever) they looked better and were hot, but now they were beyond tough. And when the manager came back out to check on us and I mentioned this to him he said he would adjust the bill, but because we were taking them with us he couldn't comp the entire bill. News flash we didn't want anything for free WE JUST WANTED STEAK AND DARE I SAY ACTUALLY EDIBLE. Not something passed off as Top Sirloin that I wouldn't even feed my dog if I had a dog. And then I started to notice that a number of other tables around us were also talking to their waitperson about adjustments to their bill and one gentleman mentioned that he saw only one person in the kitchen cooking. So ya if you're going to call yourself a steakhouse then have someone who knows how to actually cut a steak properly and then also how to cook it properly. Oh and Brown Derby for the $17 that one of these Top Sirloins cost how about at the very least having it actually being Top Sirloin. The manager did end up comping us one of the meals, but again that's not the point. If you want a middle of the road steakhouse steer clear of this place and also steer clear of Austin's on Wilson Mills which when you order a steak they slice them so you're only getting half of your steak. Instead of all of these companies trying to come up with clever ways to screw their customers why not just serve a quality product because if you did that people would actually come back to your establishment and wouldn't write reviews like this warning other people of your nefarious practices. Oh and hire a hostess who actually understands what it means to be a host because she was just rude.
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