Wow... Where to start? Came here because of high tripadvisor scores. Lets talk about decor first - which is a personal taste thing - but you are essentially In The basement of a building ... Which could be ok but the beads, aged decor and jacked up light fixtures make this place perfect for 1978. We get off to a bad start right away with the wine list. I immediately see they have Jordan Cabernet which is a personal fave. My eyes move to the right and I nearly pass out at the $146 price tag. I know the wholesale price of this wine is $30-$35. Most places i have been all over the country its $80-$100 - So at best that's a ridiculous markup under the best of circumstances. I understand downtown overhead is high but holy cow ! We end up ordering 2008 Barolo at $78 not bad.
We order the crab cake appetizer. It's cold. Ok well maybe it's just that way. $15 gets you ONE small-medium crab cake. Uh well ok, maybe the entree will save the day.
We order the "special reserve dry aged strip" and ask to split this 14 ounce beauty of 40 day dry aged steak. We order it medium and ask to have it split in half. We also order a side of macaroni and cheese ( which is actually ziti and cheese but hey pasta is pasta, right?).
The steak comes out. First, it is not cut in half - it's sliced. Ok no big deal. So we split it onto our plates. I personally like a medium rare but ordered it medium because the wife likes little more cooked. So when I realize its still too rare for me (literally cold in the middle) I KNOW it's not good for her and I'm right. So we send it back - one of our 3 (!) waiters, who actually was great and sincerely apologetic, says they will try again.
They leave the side of Mac n Cheese so we nosh on that while we wait on attempt #2. Finally it comes out. At this point we been around so long that we almost have taken out our bottle of wine and now the Mac n cheese is cold. They don't offer us more wine or a "hot" side to go with our new steak. At least this time they cut it in half and didn't slice it.
DOH it's still rare. While its better than last effort it's still NOWHERE close to medium. I mean at that point if its "close" I eat it and move on - well it's not close . At this point the wife is leery to send it back because in many years of dining out this would be a first I frankly cannot do it and we send it back a third time.
And here's where they go from C minus to utter fail. They bring back effort #3 and they have taken effort #2 and just Further heated it. On what planet is it ok to charge $58 for a steak and just further heat it after screwing it up? The crust at this point is terribly burnt and its awful. I mean AWFUL. I'm writing this three hours later and the charred burnt taste is still in my mouth.
Now as attempt #3 comes... Do they ask if we would like a replacement side for our now ice cold Mac n cheese? Uh negative.
How do you charge these prices and not notice that? We were seated at 7:25 it's now close to 9....and our "side" has been on table for 20 minutes while we wait for steak attempt #2 and #3....
There are some positives. Everyone, especially the gal bussing tables and doing water was sincerely apologetic and the manager did come out and comp the steak from the bill. As I've had a few hours to think about it I'm pretty sure that was still not enough to "make this right." I've been trying to remember the last time I was this disappointed in a place and I can't come up with one so there you go.
I'm not one to really hammer a place (see my review history) but this was the first "Fail" I have given out in some time and after a lot of thought its well deserved. I cannot in good faith even remotely recommend this place especially after the lame "cook further" attempt on the steak the third time - that was just so wrong I can't comprehend it.
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