We went for lunch...staff was attentive and friendly and the pecan crusted tilapia special was (per my dining companion and a small sample that ended up on my plate) perfectly cooked, moist and flavorful. So, what's the beef? The BEEF! My porterhouse, ordered med rare came out light gray on the outside, pale pink on the inside with a surface heat too cool to melt the herb butter on top. I took a bite and found the flavor to be as miserable as the piece of meat looked- rangy, tough,gristley, cold, flaccid....when the waitress checked back I told her that this was not the steak I expected and she also noted it looked 'different'. She took it back for a replacement and came out with a steak only slightly better. So, what's going on? Imagine that you bought a piece of inexpensive meat, partially cooked it, then placed it in the freezer- for a long time. Then, you got it out and let it defrost most of the way in the fridge then briefly hit it on a barely warm grill; this is what the steak was like. A tiny golden ridge was on an edge of the fat but there was no carmelization or searing of the rest of the meat and the color remained an anemic pink/ gray. Also of a weird note was that there was not a single drop of cooking juices to be wrung from that piece of meat. And to think I had been so anticipating this meal! The side salad was good once I pulled multiple blackened, liquefied pieces of leaf lettuce from the mix but the side of mashed potatoes needs to go back to the drawing board. The mealy, grainy brownish scoop looked like a mix of real and boxed potatoes, or maybe leftover baked potatoes turned into mashed. Whatever, they were inedible without any meat juice....the texture and consistency was off-putting, the flavor non-existent . A careful overhaul of this kitchen is needed - salad should not be served with rotten lettuce present, mashed potatoes are a staple around here and any home cook can outshine this attempt without trying and the steak...the steak. Quality of product, quality of presentation.....GONE.
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