After a hard week of work, my coworkers and myself were ready for a Great Steak. We came into a packed restaurant, smiles on our faces for great dining to come and were seated in the back section of the restaurant. I'm sure most readers will agree, I have never had a great experience, buried out of site, in the back of any establishment, but kept my opinion to myself and perused the menu. I decided on the ribeye, with a sweet potato, salad and a cold beer. The waiter we were assigned, was overloaded with tables and that uneasy feeling began to settle in. It seemed like forever for drinks, bread and to see our salads, to start. The bread was good, the blue cheese dressing was great, but again the time between seeing our courses was becoming farther apart. My steak finally arrived, not resembling anything like the steak picture on the menu and ordering it medium rare at a specialty steak house, should be safe. My piece of meat was still raw, mostly fat, nothing but this meat on a plate and small by any standards. Now at $23.95 a pop, with your aging steaks being the house specialty, I was totally disappointed. I sent it back, my coworkers were now finished eating, before a manager came back with the same chunk, now medium well. I called it quits, was offered a free desert and a bill for a salad and my beer. Our group all agreed, if your going to charge for top shelf beef, please don't do the walmart challenge and use a cheap supplier. Save your money for another steak house.