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"Bob Barnes said the decor "is beautiful and is designed to look like what you would’ve seen several decades ago." He called a signature preparation "a true dinner show": the Frey Ranch eight-ounce filet mignon au poivre, finished before your eyes at the Chef's Stage with an au poivre sauce made from Frey Ranch's un-cut whiskey that is set afire and flambéed." - Janna Karel