I hate writing poor reviews when I feel a restaurant is trying, but I would do a disservice to readers if I told them this place was better than it was. I also feel that hints to the owners could help, so I'll try.
The cycling air conditioning starts poking at you every 3 minutes as it cycles. Simple diffusers in the ceiling vents would help. 2 stage central air would as well. So many restaurants just blast air that sometimes I wonder if I should bother mentioning it, but alas...
The tables were fun industrial chic, but the extra "hardware" on the bottom of the tables make it so tall that if you are under 5'7", you will feel like a child at the big people's table. I have no suggestions how to fix it. Just sharing my 85 year old, short Mother's comments.
Drinks were good enough, no complaints. We had a Mai Tai, a Maker's Mark Manhattan, and a glass of red wine.
We did not order appetizers but one of us ordered a bowl of the French onion. It was good. Not too sweet, a little salty for some people, missing a good beef background, but maybe it is vegetarian. The cheese came together as a big glob pretty quickly, but that is another classic issue in not sure how to solve. I like that it was not gruyere, but traditionalists would be disappointed.
Side salad wss decent sized and on a plate that makes it pretty easy to cut. One of us was very disappointed in the blue cheese dressing. It was thin, lacked chunks, and had barely any blue cheese flavor. We saw that complaint in earlier reviews, so we were hoping that they would have fixed this by now. Makes me wonder if they are reading reviews and responding to suggestions. The ranch at balsamic were fine. One salad had a nice mix of lettuce, one was mostly iceberg. Suggestion: train staff to mix well.
They served decent rolls, but the sweet (honey?) Butter was a bit unexpected and not necessary. That kind of butter is best for cornbread, and southern kitchens, but a bit off- putting on traditional rolls and straight forward cuisine.
The double cut pork T-bone was not thick enough to be called that. Real "double cuts" are impressively thick. These were like Jewel thick cuts. The medallions were fine. Both were overcooked and a bit dry. Both diners liked the potatoes and still-crisp asparagus. The sauce on the medallions was a bit salty and overwhelmed some of the more dedicate flavors.
I had the lobster roll. My biggest disappointment was that they used langistinos. Those are supposedly in the lobster family, but they totally lack lobster flavor. The key to lobster roll is to have that briny, delicate, unmistakable lobster flavor. This tasted like rock shrimp. It doesn't taste bad. It just doesn't taste at all. Luckily the prep and the bread and the sauces made the sandwich tasty enough that I enjoyed it, but go to Paninos if you want a flawless lobster roll. The bread is a short cut from the traditional rolls used, but with the overabundance of garlicky butter the toast was slathered did help cover the lack of flavor from the langostinos.
We skipped dessert as the the list of items was one of the most uninspired dessert menus I have seen in awhile. Cheesecake, cheesecake, chocolate cake, fudge brownie... And oh, cheesecake. If you like cheesecake, I guess you'll be happy.
Overall, I don't think I will be back here to eat. I will watch the reviews, and if it seems that management is heeding some of the bad reviews, and correcting things, then I am willing to give it another try. I always hope for restaurants to succeed and I wish these owners the best. My suggestion is to consider the feedback given throughout the posts. read more