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  • The only negative thing I have to say is this place is really loud. At 6:30 PM on Saturday night, the crowd noise was almost too loud to have a conversation across the table. Bare wood beams and pillars with tile floors don't help dampen the noise. Looks nice though. Classic Rock music playing on the sound system only made the noise level higher - and I like Classic Rock. I enjoyed a perfectly cooked chili rubbed Delmonico steak. Great flavor but not much spicy heat. It came with a southwestern potato gratin. Very well prepared gratin that was spicier than the steak. Ordered a side dish of port mushrooms. An easy dish to prepare, it contained fresh basil chiffonade that pushed it from good to great. Throughout the dinner, there were little touches of cooking craftsmanship that are not often seen in most restaurants these days. My wife and I split a Caesar dinner salad which was served on two chilled salad plates. Each had a generous portion of shaved aged Parmesan cheese on top. Another nice touch. Finally, we tried their chocolate brownie with salted caramel sauce. Caramel sauce is actually easy to make but most restaurants buy the canned stuff. This was scratch made sauce. If you have ever tasted the real stuff, commercial caramel sauce is pathetic. This simple but great desert ended a wonderful meal. We were seated near the open kitchen. It was interesting to see the cooks that were plating wearing gloves like they are suppose to. The expediter was checking each steak that went out as well as tidying up the presentation. Attention to detail at every step really showed up in the food. I am a classically trained cook and notice the details. If you don't know how much work goes into preparing food properly, you will still enjoy the great results. Our waitress was polite and attentive. She actually knew what a Delmonico steak was (my question was a test). This is not fine dining, but the food quality comes close. I will be back.
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