I was in Stanleys not long ago and had an absolutly great dinner in the lounge. The smoked dried tenderloin was so good we came back the next time threw Tacoma. What a suprise the dish was completly different. I want Matt Yates to know that when he came out and explained what was so great about the first time we were impressed. the second time it was like nite and day. No sea salt no truffle oil the toast was big and bulky with to much mustard. I am sure that Matt did not make the second one. To be great means to be consistant. The second one was ok but not knock your socks of great like the first. Matt you need to watch that kitchen like a hawk and pay attention to reputation. Hope that helps.