A couple of suggestions -

Brio near Southpark Mall (Italian, steaks, seafood, accepts reservations), Barrington's (East of Phillips Place, would be at the higher part of your range, small restaurant that accepts reservations, great food and service, Zagat top rated), and Villa Antonio (Ballantyne Village - accepts reservations, Italian, steaks, seafood).

A dessert suggestion is Salara Dessert Lounge and Bistro in Ballantyne Village - cool place with high tables or leather chairs to hang out. Every kind of dessert you can imagine. If you were already in Ballantyne, it is easy to combine with the dinner restaurant for a special event.

McCormick & Schmick's at Southpark - and have them request one of the private booths with draw curtains. Best wishes.

Thanks for all the suggestions. We went and checked out all of your suggestions yesterday. Unfortunately, Villa Antonio was not open and we could not speak with anyone there. Cheesecake Factory was their first choice but will not take reservations and no one wants to stand around in tuxs and ball gowns waiting for a table. Brio was beautiful and their private room was exactly what she was looking for but it was booked. but she liked the restaurant so much that it's still on the list. I think the final choices are Brio and Ruth's Chris Steakhouse. Thanks for all your help. If anyone has any other suggestions your input is certainly welcome.

Would the Cheesecake Factory take call ahead seating? Sometimes if you say you'll have x number of people coming at 6:30, they will say they can't guarantee a table right then but you're still ahead of the walk ins. I ran into the same thing when trying to book my husbands party at another restaurant and once I explained it to the manager our situation they accomodated us.

Not sure how many are in your party but Villa Antonio in Ballantyne has two party rooms - they fit 15-70 people. I have seen large Homecoming/Prom groups at Brio before. All of the suggestions offered would be good ones and I am sure they will have a fun time.

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