Well once word broke thanks to @coldbeer70 I had to give the place a try. Turns out last night was their first “official” day open after what I take was about 2 weeks of “soft opening”. If you want to skip my details the bottom line is a bit of a mixed bag, more good than bad with the food being very good.
I walked in 7pm and for a Monday night they had a nice crowd. Besides some updating to the decor it seems the same general layout and bar from Bonefish. I sat down towards the service end of the bar, closest to the kitchen and by the time I got settled in the bar was pretty much full. This brings me to my first big strike against them, the bar stools are horrible. (Fully disclosure I’m a tad under 6’4" and a tad over 300lbs) But these stools DO NOT accommodate someone my size. There is no way these are commercial stools, no commercial stool would ever have thigh bolsters which restricts your lateral leg room. Also they stand on thin metal legs, I could sway in the chair, they will not last. They do have “normal” bar stools at the high top tables around the bar, next time I will either have to swap the stool or just sit at a high top. I literally spent most of my night standing.
Bartender(s) (I didn’t not see the Virgil I know) were great, attentive and enthusiastic of their new employment I was given my martini and a menu and I placed my order:
3 West Coast Oysters
3 Shrimp Cocktail
1 Kansas City bone in strip 20oz ($55.00)
1 creamed kale and spinach
Second major strike to me (ok it’s not really major but it is to me dammit) They served me a friggin popoever as bread. What in God’s name is the fascination with serving popovers as a bread option in a steak house. (Shipwreck Point) I find it a bit more offensive here because this is an “ITALIAN STEAKHOUSE”, nothing about a popover says Italian or Steakhouse. Why…just why? (rant over) That being said it was a pretty dam good popover, lol I just don’t care for them in general.
The oysters & shrimp arrived after about a 10-15 minute wait where I found myself chatting to a nice older couple next to me, they were local and already known by the bartenders/management and they were raving about the place.
Oysters and shrimp were excellent, the shrimp were colossal probably U-12, certainly larger than the standard 16-20’s. Cocktial and mignonette were both very good as well. ( * there was an “incident” with my app’s, I am not going into detail as it was innocent and could happen anywhere, my only reason for mentioning it is this: The bartender was very involved, brought the matter to the attention of management who immediately came to check on me, and offer me something in consideration of the incident. I kindly declined and told them that I completely understand and there was nothing to worry about. I’m very happy to see prompt and efficient “problem resolution” by management and the bartender. Kudos, that’s the only reason I mention it as a positive)
Now after a good 20-30 mins after my apps were cleared my entree arrived. The delay was so long even the couple next to me who raved about the place made a comment about them probably killing a prized cow to impress me. The steak comes with a piece of bone marrow, roasted garlic clove and their own steak sauce. (cough cough Peter Luger’s) Had I known it came with their own sauce I wouldn’t have ordered the bearnaise at $2.00 up-charge, however the bearnaise was excellent!
I ordered the steak medium because so many places under cook steaks anymore I got tired of getting raw steak when ordering medium rare. They served this a perfect medium if anything a touch over. If I went back I feel very confident if I ordered medium rare I’m not getting a sub rare steak. The seasoning on the steak was excellent, the steak itself had the funky dry aged flavor I love and it was an EXCELLENT STEAK. Why in the world did they feel the need to add kale to the creamed spinach? Creamed spinach is a creamy, velvety, silky smooth wonderful side dish…kale does not cook down like spinach it’s the equivalent of throwing a dam cactus in the bowl. Needless to say, not a fan but the flavor was very good. The bone marrow while a really interesting touch, was completely dried out and chalky. It had been sitting way to long.
A few other things I didn’t particularly like, it’s already starting to have what I call the Buono Sera/Osteria Cuccina affect, the bar seemed to be loaded with people who are going to make this their club house. While I appreciate it’s summer and we live in an overall casual area, I do not appreciate paying $ 200. for dinner for 1 - and having guys in gym shorts and tee shirts around me, yes what I wear as my pajama’s. I think there needs to be some dress code or decorum. Not saying no shorts, but sweat pant shorts?
A person whom I was informed was the owner (apparently his last name is Gabriella) came over to check on me, he asked my name, shook my hand and asked how I was enjoying my meal. He never introduced himself as the owner (wish he had I would have chatted him up more). The music was very “club-ish”, odd dance club style, not befitting a restaurant of this nature and a bit intrusive for talking. I had a difficult time conversing with the couple next to me and couldn’t hear everything the bartender said.
Interesting observation the men’s room clean and bright has the most fascinating tiled walls I have ever seen. They are a “fuzzy” ceramic tile, I was memorized by them trying to figure out how they created that texture on a ceramic tile. I’m sure I looked like I was tripping on acid if someone walked in on me at the urinal, while staring at the tile and softly caressing it with my available hand. Quite interesting and I would go back just to check out the men’s room again!!! Soft like peach fuzz. lol
So to bring my night to an end…with over 20% tip and tax total was $ 200. they comp’d me a drink but I bought the older couple next to me a drink so let’s call it $ 150. without the BS. Listen, I really liked the place, I loved the steak (which is the most important) I just hope they keep their integrity in the restaurant and don’t make this a club for the who’s - who similar to other restaurants in the area.
I will be back sooner than later.
