We ate here on a whim and after checking trip advisor's selections and figure why not. I was very impressed by the atmosphere and cleanliness of the restaurant we we walked in. The menu was small and there were not a lot of option for scallops I noticed myself and several over people asking about adding scallops to their meal. The soup was average in comparison to all other Bennihana style restaurants and the salad was less than desirable. It was slightly warm and the house sauce (always a staple of my visit) was not very tasty either. However, the executive chef Peter was outstanding at presentation and his cooking was superb. He catered to many of the guests unique requests and did so jokingly so that everyone remained comfortable. My filet and lobster were cooked perfectly and the portions were fantastic. My wife did have stomach cramps afterwards but since we both shared some of the same food I cannot contribute this to this restaurant. The meal however was very pricey in comparison and almost 10-15 dollars higher than other similar restaurants of this style. And I hated the fact that the sauce pans were all connected together because you can't pour it on your food.
Very good visit. But still no comparison to Kabuki in Roanoke Virginia. :)
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.