Arrived on a Friday night about 7pm. Enjoyed a cocktail at the Liquor Bar and absorbed the 70s deco mixed with industrial. The bar is very inviting and worth just relaxing in either before or after dinner. We were seated at our table about 7:30pm with Jose as our server. He was friendly, took our drink and food order, and was off. Our wine came almost instantly which was nice. The bread and food arrived together about 15 minutes later (there was not enough room on the table for both arriving together). We ordered a filet with Madeira mushrooms and bone-in ribeye with a brandy peppercorn sauce, smashed garlic potatos and grilled seasonal vegetables. All accoutrements were served on the side allowing us to first taste the steak and the together with the sauce and sides. The filet was amazing. Rediculously tender and tasty. The bone in ribeye was under cooked (ordered medium and came more rare especially near the bone) and had no where near the flavor of the filet. The mushrooms and sauce were worth the $3 up charge. The potatoes were blended a little too much almost to the point of being a tad gummy. The seasoned vegetables were just that. Overall it was a decent decent for $180 (wine prices per bottle were not out of line and they had a great selevtion). Given the choice again I would get the filet...it was leaps and bounds better than the ribeye.
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