I am not sure how we ended up here. I was checking on a joint that Pat mentioned to me and in anticipation of that joint not being open I listed this as an alternative. I guess that was why we ended up here.
It was a very attractive place. High ceilings, chandeliers, even an upstairs. I can see it as a fine dining French Restaurant.
As Pat said the special was fine. The aforementioned special was blackened prime rib Caeser salad. I agree with Pat is was fine. A tasty lunch for 14 bucks. Maybe it was the spirits of the former Haute Cuisine in the atmosphere but I am going to pick some nits. The salad was too lightly dressed for my taste. Salad greens should not be soggy with dressing but I would like to taste the dressing. Also the medium temp was more mid well. That comes from buying a cooked to rare ribeye. I do not agree with that. I think any kitchen with an oven should be able to cook a whole ribeye; or as some folks call it a whole Prime rib. However even if the meat was rare I do not get why they were unable to cook it to medium. I have my suppositions but they are just that, guesses.
Now the age old question. Would I buy it again? Of course. It was still a decent meal. Tasty and filling I just would have prefered a better execution. The fat was crisp which I enjoy and there was a slight spiciness which is always nice.
As a grand finale how about a fancy Manhattan. That makes any meal complete.