text: A Living Social deal is what brought us to Donovan's. It was our first time and it was OK. I think we have been spoiled when it comes to steakhouses because of all the meals we have eaten at Capital Grille. We started at the bar and were pleased to find out that during happy hour you could get wines for $6 and cocktails for $9. We tried the classic gin martini with blue cheese stuffed olives. It was delicious. We enjoyed the music they were playing and the bartender was very good. They were nice enough to transfer our bar tab to our table. The dining room is nice, but it was a little chilly and the lighting was too bright. We noticed that after we were seated we couldn't hear the music anymore, which was a bummer. We don't want to see the blood on a medium rare steak and spend the whole night listening to other tables conversations. \n\nThe fresh bread and butter was good. We ordered 6 blue point oysters on the half shell, a wedge salad, surf and turf, filet topped with blue cheese and red wine demo glac\u00e9 with Alaska king crab legs and a side of creamed spinach. The oysters were weird. They were huge, which is great, but they weren't fully shucked. They were served with cocktail sauce, horseradish, and balsamic vinegar. The cocktail sauce was super sweet, tasted like ketchup. We spiced it up with the horseradish, but it wasn't quite right. They tasted weird, and we couldn't place what was off. The wedge salad was good, but there was a $2 charge for blue cheese crumbles, which is silly. The bacon on the salad tasted great, but had the consistency of bacon dust, like they took the bacon, put it into a food processor and obliterated it. When the steak landed they brought it with lobster. We had ordered king crab, so they took the lobster and rushed the crab. We enjoyed the steak in the meantime which was served with a side of au gratin potatoes, snap peas and a baby carrot. The potatoes were bland, the baby carrot undercooked, but the snap peas were great. The creamed spinach wasn't anything special, but the steak was very good, and the king crab was good once we got it. \n\nAs far as service goes, the wait staff uses a team approach, which is great for managing multiple tables. Maestro's uses a similar approach for flawless execution. It wasn't flawless here, but was decent. For example, we ordered a bottle of wine with one person and were asked by a different person on the team if we wanted wine. Not a big deal, but an opportunity for improvement. \n\nOverall, a very decent experience and I am glad we checked it out. However, if we are going to drop that kind of money, we will opt for Capital Grille.