The atmosphere is that of a typical American steakhouse with large portions, where side dishes tend to outshine entrees. It's a solid choice for a classic steakhouse, but if your focus is the beef, there is better to be had elsewhere in town. The meat may be good, but lacks the intense beefy flavor of other meat-centric spots that have their own aging program (or source from others that do). If prime is all you need, this place will hit the mark. If you're looking for the best dry-aged or wagyu you'll need to look elsewhere.\n\nIt was a long meal that took much longer than it should have. Luckily I was in good company. My wife and I (along with out son) were celebrating our wedding anniversary. It was nice of the staff to acknowledge the occasion when we checked in and when we were seated. It was also a nice touch when they presented a card from the staff. At the end of the meal the lemon cake was complimentary. It was a good experience throughout for the most part, but there were enough misses or lowpoints that made it less than perfect.\n\nSteaks are pretty good and side dishes will steal the show. The creamed corn was plenty creamy with bits of bacon sprinkled throughout. The potatoes au gratin were my favorite side dish. Large chunks of potatoes filled the dish, accompanied by lots of ham, bacon, and cheese, making it rich and delicious. The true highlight, however, was the crab cake appetizer. By far it was the best crab cake I've had in town. Little to no filler, seasoned just enough to compliment the sweetness of the meat, and a cajun sauce that added a slight tinge of heat and depth.The low point of the night was trying their steak tartare. It was basically minced meat with very little seasoning. It's in the running for one of the worst dishes I've had. \n\nDespite that awful appetizer, it was a good night. The company, obviously, was top notch, as was the service. And, there were enough good dishes to make this an enjoyable dining experience.
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