Hidden in the shadow of Youngstown Ohio, Springfield Grille was once a gem worth seeking out for any and all special occasions. The service was second to none in the area and the food was exceptional from start to finish. Diners were tantalized by a collection of fresh breads shortly after being seated and from that moment forward they knew they'd leave fat and happy. In its heyday you'd be hard pressed to choose an appetizer that didn't thoroughly impress. Pasta dishes were smart and bold, the spicy dishes were actually spicy and the creamy dishes were like velvet. The true test of any steakhouse, the ribeye, was a piece of art and more often than not a bone-in ribeye was offered as a special and it set the bar in the geography for years. When the meal seemed to be over and the stuffed and smiling diners were ready to throw in the towel a dessert tray would float to your table like a dream. Eight or more desserts, all looking better than the last, would make your decision for you. Driving home you'd be planning your next visit.
That was then, and this is now. Covid killed the Springfield Grille, they just don't know it yet. It has been a long seven years since I was last thoroughly impressed by the restaurant that never used to miss. A visit in 2021, shortly after reopening to indoor dining in the days of Covid, the experience was less than perfect. The service was rusty, the menu was limited but the expectations were still high. Veal Truffle Ravioli, a creamy pasta dish which was a staple on the pre-Covid menu had been reduced to a watery mess on a cold plate, if we knew then what we know now, that would have been the last visit. The ribeye was not on the menu, sourcing issues were cited as the reason and the NY strip did not satisfy. This must have been a fluke, they will right the ship, the dessert was still a thing to admire and the appetizers were better than most, maybe they just need some time.
A year or so later the bread was still good, the appetizers were good too and the ribeye was fine. The desserts hit their mark. The experience was flat, something had changed and we were not excited to return.
After years of monitoring from a distance, asking friends about their experiences and reading reviews online it felt like it was time to return and pass final judgment. In August 2025 the meal began with a stumble. The collection of breads brought to the table had been reduced to a small loaf of stale white bread. Bread before a meal is free so it doesn't really count, but it does matter. The menu had changed and the old standby of calamari was no longer offered which was disappointing but understandable, everything changes with time. The tavern peppers and the seared ahi tuna were both a hopeful sign of good things to come. When the steaks arrived something was clearly very wrong. A petite filet looked like an anemic pork chop cooked in a microwave, standing no more than 3/4" you'd be hard pressed to pick it out of a lineup as a culinary delicacy. It looked more like a dog's dinner than a $6/ounce prime cut. Looks can be deceiving, but not this time, the medium rare request was answered with a deep gray well done disaster. The ribeye was also a sight to behold and not in a good way. Though cooked as requested to medium rare, the steak lacked seasoning, char, and it too was cut very thin. It did not start the cooking process at the advertised 14 ounces, it's simply not possible. The steaks were choked down. More pressure than ever was on dessert and when the tray arrived it was clearer than ever that things were different for the worse, for good. Instead of a tray with eight or more desserts, a small tray with four was brought table-side. The tired and ever-boring cream brûlée, a silk pie, peanut butter pie, and a lemon cake. The desserts were always half presentation and half taste, now they were a disappointment from first glance. The best bite of the night was dessert but much like being the smartest little boy in a room full of idiots, it just doesn't matter.
I will never be back. read more