Was visiting on business and a friend and his wife took me here. Had a great time. The place seems a little schizophrenic - is it a steak hourse or an italian resturant? The answer: it's both. The steaks were superb. The filet mignon had a perfect salt/pepper crust. You can choose one of several toppings; I had the gorgonzola butter, my friend the mushrooms. Both were a wonderful complement. The crusty bread was warm and soft inside; the baked potato is a standard oversized steakhouse variety. No room for dessert. Service was attentive; none of the "who had the xyz?" type. Setting was nice; I like open kitchens. What also sets Tony's apart is a raw bar. All-in-all, a real gem.
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