Accompanied my husband on a business outing here before the Colt's vs. Denver Game. This place was completely packed, and hand's down the worst meal I have EVER had in an upscale restaurant. Ironically enough, I had one of the best meals ever here a couple years ago when it was Mo's. Last night our dinner for eight was a couple grand, and the ONLY thing I think they did right were the steaks, which I didn't order. To start, the building felt damp and smelled musty, not appetite appealing. The meatballs were overdone and looked like they had been sitting in a warming oven for hours. The hot crab dip wouldn't have been too bad, but the chips they served it with were so salty, it completely ruined the dish. The crab cake tasted fishy and old. And don't even get me started on the soup and sides. Horrible!!! I'm a soup girl, order it almost every time I eat out, and never really met a soup I didn't like. My husband and I ordered the Minestrone, and we both thought it looked and tasted like they opened up a can of tomatoes, dumped a few beans in and warmed it up. In my small cup I had a chunk of tomato that was the size of half the cup and looked like a bloodclot. NO taste to it whatsoever. The Lobster Mac was served cold, no flavor to that either, the asparagus was just steamed and thrown on a plate with bad hollandaise that tasted like it came from a jar. The mashed potatoes weren't even flavorful, and what Steak/Seafood house messes up their Mash? I had the sea bass, one of the most expensive seafood items on the Menu and it was overcooked and dry, which is damned neared impossible to do with sea bass! The head chef here should be completely embarrassed and fired at the very least. Had I been paying with my own money and not been with business people, I would have sent nearly everything back and had a nice long chat with the Manager. I would never go back and highly recommend you choose a downtown restaurant worthy of your money! At least the Colt's won and saved the evening! Robert Irvine really needs to pay this place a visit and introduce this chef to a little thing called Presentation and Flavor!