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  • OK; since the renovation, I have not reviewed this restaurant. I guess I should since I've been going here for over 30 years, about 16 times a year. The environment is nicer IMO. Brighter, higher ceilings, and cheerier. Not like the old steakhouse interior of the past. Food is still pretty good, and I think the meats are of better quality now. Previously, only the prime rib was of prime grade beef, but now, all the beef cuts are prime. The NY cut steak is now a bigger and thicker portion -- but if you eat it medium or even cooked longer, don't bother ordering this cut. It will become a little tough, but if you order it rare, it is excellent! They have a new Thai seafood appetizer that is wonderful. Their bread with the meal is also great, but a much smaller loaf now. They also give you a ramekin of various olives that is very good. The took off the wilted spinach salad and the baked oyster from the menu and that is a bummer. Myself and a lot of other people loved those two items. On the negative side, prices are higher, everything is now ala carte, and the portion sizes of some things (like the crab legs) are smaller. That is a bummer for some people, but for those of us on "full comp", that is OK. Oh yeah, they also redid the wine list -- more selections and some much higher quality wines now.
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