Full of character, friendly and professional, my first visit here (and hopefully not my last) was a great start. The menu is really interesting. Choice Steaks are the feature with a special of prime Greg Norman Wagyu beef when available. One can add surf items like crab cakes and scallops if desired. The menu also offers a really interesting array of choices including a vegetarian portobello mushroom entree that sounded wonderful, some Italian items, even something as unique in character as banana stuffed waffles with fried chicken. Honestly, the menu was so inviting that I had a real struggle choosing between the steak choices and other items. I chose a New York strip, rare, which happily leaves me with many more options to return and try.
The steak had great flavor and was cooked perfectly. It was a little tough, even for a strip which usually has a lot of body when cut thick. It was well trimmed and a very generous cut. I had no regrets on my steak choice but a tiny wish it had been a little more tender. The side of creamed spinach was better than usual; I loved it! One of my friends felt it was a little too salty but I was totally happy. I changed my mind at the last minute from their homemade mashed potatoes for my second side when someone pointed out they had mac and cheese. I've mentioned in other reviews that I'm still on a quest to find a place that does extraordinary (in my opinion) baked mac and cheese. Our server confirmed that it was not baked but I decided to try it anyway. Unfortunately, it was good but not really special and the one item I didn't bother to finish. Others in my party had filet mignon and seemed very happy. One friend who is also a hospitality professional also had the strip and commented on the toughness. Another had a side of roasted Brussels sprouts and found them to be really hard. I tasted one and while they were cooked to the center and very tasty, the particular variety, I assume, is just a sturdy vegetable. One of the owners eagerly offered an asparagus substitute and commented that they are home-grown and are known to be a bold bite. We wondered if they would have been more pleasant if sliced before roasting.
We had fried green tomatoes, roasted oysters on the half shell and artichoke and carb dip as starters. All were flawless.
Several of us ordered cocktails and were surprised that they were out of Makers Mark and all brands of gin this Friday night. I'm puzzled why they would go into a weekend with a bar that was missing some key items, especially when its pouring cost is about 15%. I had at least two less drinks than I likely would have were the bar stocked.
So its not perfect, but it is really good and worthy of patronage. The food overall excellent, the service was stellar, and the charm and atmosphere is outstanding. Even with the quirks we found tonite, none in our party regretted that we had driven from 25 to 70 miles for dinner here.
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