| rev:text
| - First of all, the place looks great from the outside. The whole reason I took my wife there was because it looked cool. Very modern. I called and made a reservation with a very friendly guy.
When we arrived (early, by 5 minutes) for our reservation, they told us it'd be a few minutes to get the table ready. In less than a minute, someone else appeared and told us our table was ready and sorry for the wait. Good service.
The seating is kind of unique. Each table has a booth-style bench on one side that faces the large bar. The other side, I can't remember. It's one of those steakhouses that has enough tables in it to create a "cafeteria"-like atmosphere if enough people are talking at the same time. This is as opposed to the Melting Pot, which doesn't cram tables in. The lighting is very nice and there is a lot of leather and dark wood. The atmosphere is great, but like I said, it can get a little loud.
Our waiter was very nice and we liked him from the beginning. He made recommendations for us, but only when asked, so he didn't get annoying. Though we knew we were going to get the filet, we noticed some interesting dishes like Filet Cobb Salad and a Filet French Dip. We found out pretty quickly one of the biggest drawbacks to their menu: they don't have bernaise sauce. Instead, they have a Blue Cheese Filet and a Parmesan Filet. I chose Blue Cheese, my wife chose Parmesan. I got Broccoli, she subbed in a Caesar salad for $2.
The salads came first. A good size, but they over-did the dressing. It was very saturated and flavored very strongly.
Our steaks took awhile to come. The parmesan/blue cheese Filet is basically a (perfectly cooked, I might add) filet with cheese and your chosen flavoring melted over the top. There was so much flavoring on both of our steaks that we couldn't even taste the meat. We had to scrape the cheese/flavoring off, and occasionally dip our meat into the pile of flavoring for a much better experience. My broccoli was sprinkled with some sort of flavoring, which was too intense and over-done.
For dessert, we had the molten chocolate souffle, which is your basic molten chocolate cake with whipped cream on the top. However, the presentation was definitely a notch or two above Chili's.
Throughout, the service was very good. At the end, it took them awhile to get our dessert to us. They realized this, and a manager came over, apologized, and comped the dessert plus a few other items. All without complaining. We were very impressed.
All in all, we concluded that most parts of our meal were too intensely flavored, but the service, presentation and cooking of the food made up for it. We paid about $25 for each filet including a side, which was reasonable.
Another downside: no Guinness.
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