By A Yahoo! Contributor, 6/24/10
We arrived very late, 9:30. Therefore, we were seated and served very quickly.
Our server was very good.
Overall feeling of the restaurant based on atmostphere, menu, and quality of the food: Corporate.
Wine list was okay.
Appetizers: Calamari - loved the fact that the marinara-ish sauce was chunky and had peppers in it but by partner did not because you couldn't really dip the calamari in it. The sauce had to be picked up and placed on top of the calamari like a topping instead of a sauce. The calamari itself was cut into rather large rings which wasn't my favorite. I like it cut into smaller rings because it was so big the breading didn't stay on very when dipping in the sauce. The balance between breading and calamari was not right. However, I would order it again.
Shrimp Cocktail: Very well priced at $1.99 each piece. Huge shrimp, cooked perfectly... did not at all like the cocktail sauce slopped on top of some kale in a tall cup. It was virtually impossible to dip the shrimp and come out with sauce on them because there was hardly no sauce in the cup and what was there was coating a piece of kale. Dipping worked well when I asked for a side of cocktail sauce.
Clams Casino: Delicious flavor. Flavor was exactly what I expect when I order clams casino. However - never thought I'd say this - there was too much casino in proportion to the clams. It was like a mountain of casino, so much that I couldn't easily find the clam.
Prime Rib: Down right disgusted. When I order a prime rib I expect it to look like it was sliced off of a roast, meaning I expect the slices to be very pink inside because I order it mid rare. Mine was completely brown. It must have been sliced and then obviously cooked because the outside was brown like a steak and it continued to cook on the plate going from barely pink in the middle to very brown within moments of arriving at the table. I imagine it was microwaved. I was disgusted. I asked for a replacement. The waitress supposed the kitchen staff was in a hurry to leave and that was the excuse for the lousy rib. I asked that a mid rare piece be cut and served right out of the fridge if need be because I don't like my rib microwaved or boiled. She came back with a perfect piece of rib albeit with no garnish and no au jus because she had to get a manager to cut it right out of the walk in. The new piece was not completely warm but warm enough to thrill me after the awful rib I was originally served. I was much, much happier.
Partner had a ravioli special. He was a chef at Pasta Nostra in Conneticut where they serve pasta made on premises. As a result, he was extremely disappointed in the round frozen pasta covered in more chunky sauce and smothered in mozzarella. His review was that he would not order the ravioli again.
The atmosphere was okay. Too bright for dinner for my liking.
So far, our opinion in general would be that wine and appetizers on their patio would make a delightful evening.