Food: excellent.
Service: excellent.
Manager's treatment of staff and the ridiculous vase in the middle of the dining room: we'll get to that.
An upscale American venue.
We started with the creamy, luxurious baked goat cheese, served with hot honey, dukkah, crushed almond, and lavash. I was considering this versus the mushroom tartine (mushroom gremolata, basil ricotta, pine nuts, sourdough). I'm happy with our decision. Other starters include house fries, marinated olives, oysters, salmon tartare, calamari, crane cake, shrimp cocktail, and more.
I am not a bread person, but we did all enjoy the luscious, slightly salty, delicate yet rustic, bread. Free of charge, courtesy of their on site pastry chef.
We each had a salad. My companions enjoyed the Caesar salad, the beet carpaccio, the TG Salad, and I enjoyed the wilted Brussels sprout salad. Each salad had fresh fruits, greens, and vegetables, various herbs, cheeses, nuts, accented by balsamic and vinaigrette dressings. My Brussels sprout salad was large and filling. The others were lighter.
Entrees include king salmon, pasta, steak frites, braised lamb, a burger, the Kentucky hot brown, garlic chicken, and scallops.
I had the Tournedos Maxwell, petite filets, crab, potato puree, and béarnaise. The medallions were tender, the crab was sweet and an amazing contrast to the steak meat . . . though I must say I ordered the steak medium and got closer to medium rare . . . which for me was okay. One of my companions ordered medium and one of her filets was blue, prompting her to pack it up for the ride home, to have for lunch the next day, after her own "re-fire."
Another companion had the grouper and enjoyed it. Another the scallions and found them okay, but not over the top.
Desserts included creme brûlée and a cheesecake that wasn't quite a cheesecake. Great dessert selection, which seems to rotate, as, again--on site pastry chef.
Our service was AMAZING! Maddy (or Maddie) was wonderful. Attentive and right on top of every special and menu ingredient. We also had an amazing service member who kept filling our water who was personable and fun to interact with. We kept trading fun facts and jokes. It added some much needed levity to a more serious white table cloth type venue.
THAT BEING SAID.
There is this clunky table and large vase RIGHT IN THE MIDDLE OF THE DINING ROOM. It's not functional, it doesn't add to the decor or ambiance, it blocks the path of servers and patrons. It makes the diners feel crowded. A couple of servers/employees came too close to this literal obstacle and in front of our whole group, the owner accosted them, essentially telling them that if they bumped into the vase, they would be unemployed the next day. What would happen if a patron bumped into the vase? Would we be held responsible?
It was a stain on our evening to see the owner threaten the staff in front of us, much less over A BAD IDEA AND BAD DECORATING DECISION. Clear out that obstruction and treat your staff better. They are wonderful and you're lucky to have them. read more