As a long time semi-regular, I'll be the first to say it could be improved, but 1 year-ish later, I gotta ask who's running the show and making decisions. They changed the wallpaper and got rid of the booths, but that's about it for a space the is way too loud in the back and which could be fixed with some acoustic treatments or something to break up all the hard services. The menu is way too big for the kitchen to execute at a high level and the prices have been raised as if the food is now on par with a serious restaurant (spoiler alert...it isn't). A greek salad without feta that costs $18, an average gnocchi dish with heavy gnocchi and a meh sauce heavy on cream and butter and not much else for $26. Most of the entrees were in the $31-$40 dollar range which, in my book, puts them in competition with an ambitious restaurant in Boston or Cambridge with a serious chef, not a neighborhood tavern. And if they had a serious chef, there's no way they would agree to a menu with: pizzas, pastas (several), burgers, appetizers (dozen), AND a selection of entrees. Owners have made a fatal mistake here, probably two. They still call this a tavern and maintain the bar feel, but they've raised prices about 30%, raised expectations beyond what the kitchen can deliver and lost all focus with menu that needs to be pared back by half. The meal wasn't bad, but it wasn't that good either, and I can get better at one or two alternatives in the area for 20% less. Biltmore has been a good location and a good room, and I'd like it to be better. I hope they learn a quick lesson, cut back the menu and bring the prices back to reasonable. read more