We have been to This restaurant quite a few times over the last 10 years. I have always enjoyed eating there but over time certain things seem to crop up in an annoying fashion. First waitresses should not be allowed To smoke when on duty. I don't know where they go to do it but when we were greeted by our Waitress after being seated she smelled like the inside of an ashtray. For appetizers my wife chose the crab and lobster bisque which she always enjoys, I opted for Perogies which were disappointingly deep-fried rather than sautéed in butter. For entrées my wife chose the Fisherman feast and I opted for the fillet mignon on the stone. I guess what annoys me is that the same Entrée is cooked in the kitchen is two dollars less than if you cook it yourself on the stone. Doesn't seem to make sense to me that if I'm doing all the work why should I pay two dollars more. Nevertheless the amount of vegetables that they provide for stone cooking is less than paltry. Basically consists of Some chopped up onions garlic peppers shredded carrots. I also find annoying is the fact that if you want your steak with Montréal seasoning charge you a dollar more. In my opinion this is always been a very nice restaurant which Have lost touch with the consumer. Now seems to be nickel and diming you throughout the menu. They charge two dollars more for blackened items et cetera. I think management needs to take a step back and realize that over an entire dinner service a extra $25 a night isn't really helping them but only hurting The perception a diner has of the
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