Taylor H.
Yelp
I was invited back after having to cancel my first reservation at the restaurant due to the kitchen being already closed. This time, I went with my boyfriend to celebrate my birthday and was able to enjoy the full dining experience.
The restaurant offers complimentary valet, and everyone we interacted with was kind and welcoming. They even took our picture in front of the sign.
We already knew what we wanted, so we ordered everything at once, and the timing of each course was well paced. For appetizers, we had the yellowtail sashimi, jumbo prawn cocktail, and the Calabrian Caesar with extra dressing on the side. We finished all of them, and our favorite was definitely the yellowtail sashimi.
For my entrée, I chose the chicken rigatoni alla vodka. The dish came with a thin slice of fried chicken drizzled with hot honey, which added a nice touch. The rigatoni alla vodka tasted more homemade. As someone who often orders rigatoni alla vodka, I would say this version reminded me of the one you would make at home from a recipe online.
My boyfriend ordered the boneless prime ribeye, which he ranked in his top three steaks.
We shared two sides, the mac and cheese and the roasted broccoli. The broccoli was served with a side of housemade Dijon mustard, which was very strong, so just a small dip went a long way. The mac and cheese was creamy and satisfying, and we both enjoyed it.
For dessert, the team surprised us with a complimentary sticky toffee bundt cake served with ice cream as well as a New York style cheesecake. I am usually not a fan of cheesecake, but this one had a caramel crust on top that I really enjoyed. The bundt cake was rich and warm, similar to a chocolate lava cake, and we finished it completely.
We tried several cocktails throughout the evening, and the featured blackberry martini stood out as the best as someone that likes more sweet fruity drinks.
The service was excellent and the staff made sure we were well taken care of. The atmosphere was beautiful and perfect for a special occasion.