text: (Our group's reservation was made a comfortable two days before our visit) \nThe evening was already soured when our hostess rudely broke her centimeter-thick temper. Our group of five asked to be seated in the main restaurant, and not the small, triangle room completely separated and across the hotel hallway. The hostess then told us that they only have two tables in the entire restaurant that can accommodate 5 people. We were then seated in \"the wine cellar\" beneath the hotel escalators. First encounter with a restaurant should not be a poor mannered hostess. Ambience was off putting as music choice was loud and inappropriate for an Italian steakhouse that only offers very few bottles of red wine under $200. \n\nHowever-\n\nOur waiter and sommelier were very kind and very knowledgable of the menu and wine list. Major props to them- when asked about wine pairings for a crab and white truffle sformato, they were able to offer great, educated choices (we ended up pairing the dish with a heavy Chardonnay which, though wildly overpriced, worked well). Other notes on the food:\n\n(Everything was overpriced- so I won't mention it in every description)\n\nPorterhouse Steak (MR): not sure what happened here, the cut more resembled venison as it tasted unusually gamy. \n\nFilet Mignon (MR): my order- very tasty, great portion, well cooked, and cut like butter. \n\n\nBeet Carpaccio: lots of flavors, fun presentation, very light, very small portion. \n\nPastas: we ordered two pastas which were both relatively underwhelming, though very fresh- mostly poor meal pairing on our part I suppose?\n\nDesserts: light and tasty, no flavor complaints.\n\nIn general- everything was very harsh on the palate, which made building our meal in three-course form, as the restaurant suggested, difficult. There were some pleasant notes in the evening, but overall we were underwhelmed and unimpressed.