Hubby and I went this afternoon . . primarily because it's close to home, and we wanted to see how they had revamped this restaurant since its previous incarnation, The Pour House. We had heard they serve fried mac & cheese, which really piqued our interest! However, we were VERY disappointed to sample it. It was creamy mac & cheese coated in thick breading and deep fried. I had hoped for a more substantial, homemade mac & cheese that, once cooked & cooled, can be sliced and pan fried alone, not with heavy breading. This option is a LOT cleaner, and probably cheaper to produce/serve.
We also ordered Lobster Potato Skins and a Reuben. Lobster Potato Skins . . are you kidding? Who could resist this? And, they were really, really great bar fare with beer. The Reuben was a fantastic grilled sandwich made with bread that is baked at a local bread bakery (Breadsmith), great pastrami, sauerkraut, and melted cheese.
Our waitress, Casey, was friendly, attentive and offered much valuable information about the menu and chef.
Overall, the visit exceeded our expectations, and we will return. But, please guys, work on the fried mac & cheese! This could be your signature appetizer! As it is, it tastes like it came out of a box . . . out of the freezer.