I am sorry to say this was an awful experience and this is a long review.
I was not greeted because the staff had their backs to the entrance when I walked in. But Even when three of them turned around and saw me though, nobody said a word until I acknowledged them first and said hello.
It was downhill from there. I asked our server what oysters they had that night and he said that he wasn’t sure but he could go check if I wanted him to. I wanted him to, otherwise I would not have asked (no, i didnt say that out loud). When he returned, he gave me the names of two Different varieties fromPEI And one from Massachusetts. I asked What the size and flavor profiles were, but he again said that he did not know, but would go and ask if I wanted him to. Yes, please. When he returned, he told me how big they were. I asked him what their flavor profiles were. He looked at me like I was stupid Or out of line. “The chef isn’t going to know what their flavor profiles are “ he told me, curtly. “Welp, could he At least ask please”? I said as politely as i could manage.
It’s worth mentioning that I have a background in hospitality and specifically in management of fine dining restaurants, And it was always our practice for the staff to memorize the location, size, and flavor profiles of the oysters we had each day. Tournedos bills itself as fine dining and is charging nearly $4 for each oyster, But making me feel as though I should have googled all of this information myself if I Didn’t want to Pick my oysters based on whether I liked their respective names.
The server ended up bringing a sample of each oyster for me to try. I would have been fine with just a description, but this worked too. i ordered a dozen of one variety and they were delicious.
My friend and I Suspected that there might be some sort of recourse For my inquisitiveness, and sure enough it came when my food arrived. I ordered 1.25lbs of king crab legs for $132. But instead of legs, i was given the bodies and joints of the crabs! For those unfamiliar, this part of the crab is edible, but typically used for canning and flavoring other dishes because of its mushy and less sweet texture and flavor compared to the legs. I sent it back and asked for the legs, as that is what is listed on the menu.
My mushroom side was so salty it was inedible.
Regarding the newly renovated space: completely different vibe now - more modern and clean and light. Overall not bad, but the green table cloths cheapen the space and detract from its aesthetic. We were seated next to a vent that was blowing cold air on us and the room was already chilly.
I do not recommend.
Service: 1
Bigcountrygreg
Came here for my wife's and my 1st wedding anniversary. Not what I was hoping for food wise. I ordered French onion soup that was very nice. Followed by a dry aged rib steak with 3 colossal shrimp. Now here is where they lost me. The steak was as good as a longhorn steak. It didn't have any of the funky concentrated flavor a dry aged steak should have. The shrimp didn't come out with the meal and I had to ask for them. My wife ordered the filet trio and lobster tail. Again we had to ask for the lobster and waited for them to have to cook it because they forgot again. the beer I wanted was out so the waitress suggested another one from the same brand. It was horrible and sour not good. They did take it off the bill. Over all not impressed for a $430.00 bill. All in all I don't think I will be back again.
Alex Friend
Had a wonderful dinner with my wife. I have no complaints about anything and would go back anytime.
Service: 5
Ivan LaPlante
The food was excellent. The service was solid but not great. Had the calamari app, cooked perfectly. Had a light batter on it, and the sauce was excellent. Had a Ceasar salad (yes with anchovy cause it's not a Ceasar salad w/o). It was a little under dressed and didn't have quite enough shaved parm. Yes, I'm being picky! Lastly, I had the strip Wagyu special with an au poivre sauce. They are very adamant about how you order your steak temps. Medium, they say, is a light pink center which to me is medium, some pink. I like medium rare but opted for medium since I didn't want raw. Glad I did because there was nothing "pink" in the center of my steak as it was cooked medium rare. So pat on my back that I got it exactly the temp I wanted. The takeaway here is error on the side of caution. Steak was absolutely fantastic. Zero complaints. The beer choices are limited but solid. The bourbon pours were nothing special with the best non run of the mill offers being Stagg or Lee. At $33-$40 a pour, they should do better. Not asking for Pappy or Masters Keep but you could have something like knob 18, Weller 12, or Russell's 12. Something worth a $40 pour. The area is not the greatest, so keep your head on a swivel when leaving. All in all, it was a great experience, but it was far from perfect, and for the prices being paid, it should be flawless and perfect, especially on a Tuesday evening when it was not that busy. If I am ever back in that area again, I'd return again.
Service: 4
O S
This place is bordering on the 1 or 2 star level. First of all, it's VERY overpriced, which is a knock from the start. Now price would not be an issue if the quality matched up the price, but it didn't, and it fell pretty short.
I opted for the Tournedo trio. Although I found the sauces to be OK, I'm not really a sauce on my steak kind of guy. The 3 filets were also unfortunately over cooked, I requested medium rare, they were more medium. In addition, if you look at the Oscar style in my picture, you can see that it was cut in half. The steak came like this and I don't know of a single steakhouse that cuts a steak in half and presents it that way to a customer. Not only did I find it unacceptable, but I took it as they just pieced 2 small pieces together to equal 1 steak for me. For the price they're asking, I find this completely unacceptable.
So why 2 stars instead of 1? The crab cake and creamed spinach were home runs. First, the crab cake is all lump meat and no filler. It really hit the spot and was executed well. Second, the creamed spinach was some of the best I have ever had. I could have eaten a gallon of it.
Everything else I had was mediocre at best. Having eaten at over 100 steakhouses, this is up there with one of the worst. I understand it used to be good, but I think I was 5 years too late in going.
Service: 5
Derrick Members
Went to try it out over my typical steakhouse and it was my first time and last time... was visited by the star of ratatouille while we were dining. Was told by the server they would get a manager but the manager never came out to address the situation. Then we received our bill and they tried to charge us for our last round of drinks that weren't touched because of the rodent in the restaurant (which they blamed on the construction). We were giving a half hearted apology and 2 desserts for the road even after we told them we didn't want the drinks or desserts we ordered. On top of that the food was average (overcooked steaks)and the service, before the celebrity appearance, wasn't great either. Would recommend if you like dining with animals, waiting 20 minutes for drinks, overcooked food, and bottom tier customer service
Service: 1
Stephany Nicole
If your looking for a luxurious birthday or a romantic dinner or if your simply fortunate in Rochester, this is a great try. The esthetic is old money and charm. Food was great and light on the ingredients however still decadent. I recommend Order 2 of the sauces that come with the lobster tail it was divine. ? I ordered the mirabelle champagne bottle which is one of the more affordable champagnes to purchase ($70), oysters, shrimp, a wagyu filet mignon, lobster tail, cheesecake dessert. The staff I found to be professional and proactive. There was always someone passing by to clean our table and make sure we were good. (Love that) overall, I recommend this spot to you. ?
Service: 5
Brian Porter
After many wonderful years of dining here, the service has taken a major turn for the worse. Several less than heart filled management apologizes followed but in the end, a four hour dinner costing $800, a waitress that disappeared for 45 minutes, and a staff member telling us she’s hiding and couldn’t be found was beyond belief. When finally returning, she offered no explanation and informs us she won’t return to our table with the check because she’s having issues. On top of that, our steaks were over-cooked and not the quality that we are accustomed to. Two other tables near us were also noting the significant service deficiencies and little to no oversight of the under-trained staff. Certainly not what you’d expect from a higher end steakhouse. If you’ve enjoyed Tournedos in the past, you’ll likely be very disappointed.
Service: 1
Widger Farms
Overall the experience and the food was not Worth the cost. if we are paying $52 for scallops, we expect there to be more than three of them.
Holly Lane
What was once one of the best fine dining restaurants in Rochester before the owner unfortunately passed away has become a shell of its former self. DON’T WASTE YOUR MONEY ON THIS HORRIBLE RESTAURANT!! We have been dining at here for years, not only for special occasions but as regular diners. We have dined all over the world always searching for the best of the best. Unfortunately true fine dining is limited in Rochester. Anyone who knows fine dining would be extremely disappointed since the current owners took over. They may know how to manufacture pasta and pasta sauce but that doesn’t mean they know how to run a fine dining restaurant. Not knowing the restaurant was under new management after the owner’s death we made reservations for our wedding anniversary. Something seemed odd when the women who took our reservation seemed to have no idea what she was doing. I sat on the phone for 10 minutes while she struggled to take a simple reservation for two. The day of our reservation I was nervous about our reservation so I decided to call and confirm two hours before our scheduled arrival. The individual that answered phone said they were closed for renovations. We were astounded, I asked why we were not notified. He said they tried to text everyone but they obviously missed people. No apology just basically acted like he could care less that he just ruined our anniversary. It was going to be impossible to get reservations at any other good restaurant on that short notice. Since at the time I wasn’t aware the restaurant was under new management and we had always had an exceptional dining experience I just figured they were having a one off bad day so I rebooked our reservation. I called and asked to speak to a manager once they reopened and got Charles who promised he would give us the same table we requested when we made the original reservations, again no apologies for what they did to us just agreed to give us the booth we had asked for. Upon arrival when we came back everything seemed “off”. None of the long time professional waiters we knew from dining there often were around, the staff’s professional looking uniforms had been replaced with aprons more indicative of what you see on the employees at the Home Depot. They were now young inexperienced kids, not what you see at fine dining establishments. We sat at our table for 20 minutes before anyone came over to wait on us. Our waiter was clueless, we asked him what happened to the A4 Wago with the Sake pairing, he said they were out of it which we knew was a lie because it wasn’t even on the menu any longer. My husband asked for the wine list, the large selection of fine wines was greatly diminished from what they used to offer. When the so called sommelier came over to push some hokey low budget wine they were offering for the eclipse my husband declined and ordered one of the few decent wines that were still left on the wine list. He asked her what level sommelier she was, she said she was a level 3 sommelier which was a joke. When she brought our $150 bottle of wine over she asked my husband how many glasses we wanted with it, our jaws almost hit the floor. He said to her why on earth are you asking me that, she said many of of customers order it to take home. We were shocked, we were not planning to sit there and drink it out of a bag. We both ordered the $79 tenderloin medium rare. Both steaks were over done and arrived medium. Nothing on the plate, not so much as a garnish just the steak. The entire meal was absolutely horrible!! I’ve had better steaks at Longhorn for a fraction of the price we paid. We spent $525 for this debacle. We should have walked out the door when we walked in because it was obvious something had drastically changed. The other diners were dressed in baseball caps, sneakers and torn jeans, not what you see in a fine dining establishment which was a prelude to the nightmare we were about to experience. This place is Outback with fine dining prices!!
The food and ambience are excellent. The wait staff was attentive and competent. My only constructive feedback is that I don't enjoy the mandatory valet parking (which becomes an issue when leaving with big parties) and poor communication when scheduling large group dinners. If these issues were rectified I'd happily give it 5 stars.
Service: 5
Sid Wiener
We only ate at the Tournedos restaurant, and didn't stay at the hotel. I was curious to taste an $82 8 oz. Wagyu filet mignon steak for the first time, thinking that this was the place to do it since they are self-proclaimed "Steakhouse dining at its finest". The waitress said that a "rare" steak would be blue and cold in the center, while "medium rare" would be red and warm in the center. These would translate to "bleu" and "saignant" in France (where I have lived as an expatriate for 35 years). I opted for medium rare. The steak arrived completely charred on the outside, and barely warm. A half inch diameter sphere at the center corresponded to the waitress's description. The rest was "well done" with the black exterior. I can only guess that the steak had been grilled in flames, rather than seared on the outside, then cooked off the flames (for example in an oven). The meat was tasty but very disappointing. The $14 "thousand layer" potatoes were also disappointing - it looked like they had been cooked in a tray and also arrived tepid. There were maybe 7 thick layers. I prefer this dish with thinly sliced potatoes, slathered with butter between layers, with portions cooked separately allowing for crisping and caramelization on the exterior. However, another diner ordered grilled octopus which was excellent, flavorful, with the tender texture of crabmeat. The social context did not permit me to send the steak back. I should have followed the lead of my native Rochester hosts, and ordered non-meat items.
Food & drinks: I was curious to taste an $82 8 oz. Wagyu filet mignon steak for the first time, thinking that this was the place to do it since they are self-proclaimed "Steakhouse dining at its finest". The waitress said that a "rare" steak would be blue and cold in the center, while "medium rare" would be red and warm in the center. These would translate to "bleu" and "saignant" in France (where I have lived as an expatriate for 35 years). I opted for medium rare. The steak arrived completely charred on the outside, and barely warm. A half inch diameter sphere at the center corresponded to the waitress's description. The rest was "well done" with the black exterior. I can only guess that the steak had been grilled in flames, rather than seared on the outside, then cooked off the flames (for example in an oven). The meat was tasty but very disappointing. The $14 "thousand layer" potatoes were also disappointing - it looked like they had been cooked in a tray and also arrived tepid. There were maybe 7 thick layers. I prefer this dish with thinly sliced potatoes, slathered with butter between layers, with portions cooked separately allowing for crisping and caramelization on the exterior. However, another diner ordered grilled octopus which was excellent, flavorful, with the tender texture of crabmeat. The social context did not permit me to send the steak back. I should have followed the lead of my native Rochester hosts, and ordered non-meat items.
Matt Convery
The remodel creates a loud room with little privacy. Food was decent but not what it used to be or what you’d expect from a higher end steakhouse. Wrong orders placed at our table and our appetizers wondering around the dining room not knowing where to be placed. Waiting 20 minutes for a check. Overall decent, just not best in class.
Service: 3
Andre Venderbosch
Had a great working lunch with a business partner.
Service: 5
Paul Whitacre
Good experience overall. Food temps a little over what was ordered -- rare tuna was med rare. Nice wine list, good sides. Elegant but not really refined.
I am sorry to say this was an awful experience and this is a long review.
I was not greeted because the staff had their backs to the entrance when I walked in. But Even when three of them turned around and saw me though, nobody said a word until I acknowledged them first and said hello.
It was downhill from there. I asked our server what oysters they had that night and he said that he wasn’t sure but he could go check if I wanted him to. I wanted him to, otherwise I would not have asked (no, i didnt say that out loud). When he returned, he gave me the names of two Different varieties fromPEI And one from Massachusetts. I asked What the size and flavor profiles were, but he again said that he did not know, but would go and ask if I wanted him to. Yes, please. When he returned, he told me how big they were. I asked him what their flavor profiles were. He looked at me like I was stupid Or out of line. “The chef isn’t going to know what their flavor profiles are “ he told me, curtly. “Welp, could he At least ask please”? I said as politely as i could manage.
It’s worth mentioning that I have a background in hospitality and specifically in management of fine dining restaurants, And it was always our practice for the staff to memorize the location, size, and flavor profiles of the oysters we had each day. Tournedos bills itself as fine dining and is charging nearly $4 for each oyster, But making me feel as though I should have googled all of this information myself if I Didn’t want to Pick my oysters based on whether I liked their respective names.
The server ended up bringing a sample of each oyster for me to try. I would have been fine with just a description, but this worked too. i ordered a dozen of one variety and they were delicious.
My friend and I Suspected that there might be some sort of recourse For my inquisitiveness, and sure enough it came when my food arrived. I ordered 1.25lbs of king crab legs for $132. But instead of legs, i was given the bodies and joints of the crabs! For those unfamiliar, this part of the crab is edible, but typically used for canning and flavoring other dishes because of its mushy and less sweet texture and flavor compared to the legs. I sent it back and asked for the legs, as that is what is listed on the menu.
My mushroom side was so salty it was inedible.
Regarding the newly renovated space: completely different vibe now - more modern and clean and light. Overall not bad, but the green table cloths cheapen the space and detract from its aesthetic. We were seated next to a vent that was blowing cold air on us and the room was already chilly.
I do not recommend.
Service: 1
Came here for my wife's and my 1st wedding anniversary. Not what I was hoping for food wise. I ordered French onion soup that was very nice. Followed by a dry aged rib steak with 3 colossal shrimp. Now here is where they lost me. The steak was as good as a longhorn steak. It didn't have any of the funky concentrated flavor a dry aged steak should have. The shrimp didn't come out with the meal and I had to ask for them. My wife ordered the filet trio and lobster tail. Again we had to ask for the lobster and waited for them to have to cook it because they forgot again. the beer I wanted was out so the waitress suggested another one from the same brand. It was horrible and sour not good. They did take it off the bill. Over all not impressed for a $430.00 bill. All in all I don't think I will be back again.
Had a wonderful dinner with my wife. I have no complaints about anything and would go back anytime.
Service: 5
The food was excellent. The service was solid but not great. Had the calamari app, cooked perfectly. Had a light batter on it, and the sauce was excellent. Had a Ceasar salad (yes with anchovy cause it's not a Ceasar salad w/o). It was a little under dressed and didn't have quite enough shaved parm. Yes, I'm being picky! Lastly, I had the strip Wagyu special with an au poivre sauce. They are very adamant about how you order your steak temps. Medium, they say, is a light pink center which to me is medium, some pink. I like medium rare but opted for medium since I didn't want raw. Glad I did because there was nothing "pink" in the center of my steak as it was cooked medium rare. So pat on my back that I got it exactly the temp I wanted. The takeaway here is error on the side of caution. Steak was absolutely fantastic. Zero complaints. The beer choices are limited but solid. The bourbon pours were nothing special with the best non run of the mill offers being Stagg or Lee. At $33-$40 a pour, they should do better. Not asking for Pappy or Masters Keep but you could have something like knob 18, Weller 12, or Russell's 12. Something worth a $40 pour. The area is not the greatest, so keep your head on a swivel when leaving. All in all, it was a great experience, but it was far from perfect, and for the prices being paid, it should be flawless and perfect, especially on a Tuesday evening when it was not that busy. If I am ever back in that area again, I'd return again.
Service: 4
This place is bordering on the 1 or 2 star level. First of all, it's VERY overpriced, which is a knock from the start. Now price would not be an issue if the quality matched up the price, but it didn't, and it fell pretty short.
I opted for the Tournedo trio. Although I found the sauces to be OK, I'm not really a sauce on my steak kind of guy. The 3 filets were also unfortunately over cooked, I requested medium rare, they were more medium. In addition, if you look at the Oscar style in my picture, you can see that it was cut in half. The steak came like this and I don't know of a single steakhouse that cuts a steak in half and presents it that way to a customer. Not only did I find it unacceptable, but I took it as they just pieced 2 small pieces together to equal 1 steak for me. For the price they're asking, I find this completely unacceptable.
So why 2 stars instead of 1? The crab cake and creamed spinach were home runs. First, the crab cake is all lump meat and no filler. It really hit the spot and was executed well. Second, the creamed spinach was some of the best I have ever had. I could have eaten a gallon of it.
Everything else I had was mediocre at best. Having eaten at over 100 steakhouses, this is up there with one of the worst. I understand it used to be good, but I think I was 5 years too late in going.
Service: 5
Went to try it out over my typical steakhouse and it was my first time and last time... was visited by the star of ratatouille while we were dining. Was told by the server they would get a manager but the manager never came out to address the situation. Then we received our bill and they tried to charge us for our last round of drinks that weren't touched because of the rodent in the restaurant (which they blamed on the construction). We were giving a half hearted apology and 2 desserts for the road even after we told them we didn't want the drinks or desserts we ordered. On top of that the food was average (overcooked steaks)and the service, before the celebrity appearance, wasn't great either. Would recommend if you like dining with animals, waiting 20 minutes for drinks, overcooked food, and bottom tier customer service
Service: 1
If your looking for a luxurious birthday or a romantic dinner or if your simply fortunate in Rochester, this is a great try. The esthetic is old money and charm. Food was great and light on the ingredients however still decadent. I recommend Order 2 of the sauces that come with the lobster tail it was divine. ? I ordered the mirabelle champagne bottle which is one of the more affordable champagnes to purchase ($70), oysters, shrimp, a wagyu filet mignon, lobster tail, cheesecake dessert. The staff I found to be professional and proactive. There was always someone passing by to clean our table and make sure we were good. (Love that) overall, I recommend this spot to you. ?
Service: 5
After many wonderful years of dining here, the service has taken a major turn for the worse. Several less than heart filled management apologizes followed but in the end, a four hour dinner costing $800, a waitress that disappeared for 45 minutes, and a staff member telling us she’s hiding and couldn’t be found was beyond belief. When finally returning, she offered no explanation and informs us she won’t return to our table with the check because she’s having issues. On top of that, our steaks were over-cooked and not the quality that we are accustomed to. Two other tables near us were also noting the significant service deficiencies and little to no oversight of the under-trained staff. Certainly not what you’d expect from a higher end steakhouse. If you’ve enjoyed Tournedos in the past, you’ll likely be very disappointed.
Service: 1
Overall the experience and the food was not Worth the cost. if we are paying $52 for scallops, we expect there to be more than three of them.
What was once one of the best fine dining restaurants in Rochester before the owner unfortunately passed away has become a shell of its former self. DON’T WASTE YOUR MONEY ON THIS HORRIBLE RESTAURANT!! We have been dining at here for years, not only for special occasions but as regular diners. We have dined all over the world always searching for the best of the best. Unfortunately true fine dining is limited in Rochester. Anyone who knows fine dining would be extremely disappointed since the current owners took over. They may know how to manufacture pasta and pasta sauce but that doesn’t mean they know how to run a fine dining restaurant. Not knowing the restaurant was under new management after the owner’s death we made reservations for our wedding anniversary. Something seemed odd when the women who took our reservation seemed to have no idea what she was doing. I sat on the phone for 10 minutes while she struggled to take a simple reservation for two. The day of our reservation I was nervous about our reservation so I decided to call and confirm two hours before our scheduled arrival. The individual that answered phone said they were closed for renovations. We were astounded, I asked why we were not notified. He said they tried to text everyone but they obviously missed people. No apology just basically acted like he could care less that he just ruined our anniversary. It was going to be impossible to get reservations at any other good restaurant on that short notice. Since at the time I wasn’t aware the restaurant was under new management and we had always had an exceptional dining experience I just figured they were having a one off bad day so I rebooked our reservation. I called and asked to speak to a manager once they reopened and got Charles who promised he would give us the same table we requested when we made the original reservations, again no apologies for what they did to us just agreed to give us the booth we had asked for. Upon arrival when we came back everything seemed “off”. None of the long time professional waiters we knew from dining there often were around, the staff’s professional looking uniforms had been replaced with aprons more indicative of what you see on the employees at the Home Depot. They were now young inexperienced kids, not what you see at fine dining establishments. We sat at our table for 20 minutes before anyone came over to wait on us. Our waiter was clueless, we asked him what happened to the A4 Wago with the Sake pairing, he said they were out of it which we knew was a lie because it wasn’t even on the menu any longer. My husband asked for the wine list, the large selection of fine wines was greatly diminished from what they used to offer. When the so called sommelier came over to push some hokey low budget wine they were offering for the eclipse my husband declined and ordered one of the few decent wines that were still left on the wine list. He asked her what level sommelier she was, she said she was a level 3 sommelier which was a joke. When she brought our $150 bottle of wine over she asked my husband how many glasses we wanted with it, our jaws almost hit the floor. He said to her why on earth are you asking me that, she said many of of customers order it to take home. We were shocked, we were not planning to sit there and drink it out of a bag. We both ordered the $79 tenderloin medium rare. Both steaks were over done and arrived medium. Nothing on the plate, not so much as a garnish just the steak. The entire meal was absolutely horrible!! I’ve had better steaks at Longhorn for a fraction of the price we paid. We spent $525 for this debacle. We should have walked out the door when we walked in because it was obvious something had drastically changed. The other diners were dressed in baseball caps, sneakers and torn jeans, not what you see in a fine dining establishment which was a prelude to the nightmare we were about to experience. This place is Outback with fine dining prices!!
Service: 1
Restaurantji Recommends
The food and ambience are excellent. The wait staff was attentive and competent. My only constructive feedback is that I don't enjoy the mandatory valet parking (which becomes an issue when leaving with big parties) and poor communication when scheduling large group dinners. If these issues were rectified I'd happily give it 5 stars.
Service: 5
We only ate at the Tournedos restaurant, and didn't stay at the hotel. I was curious to taste an $82 8 oz. Wagyu filet mignon steak for the first time, thinking that this was the place to do it since they are self-proclaimed "Steakhouse dining at its finest". The waitress said that a "rare" steak would be blue and cold in the center, while "medium rare" would be red and warm in the center. These would translate to "bleu" and "saignant" in France (where I have lived as an expatriate for 35 years). I opted for medium rare. The steak arrived completely charred on the outside, and barely warm. A half inch diameter sphere at the center corresponded to the waitress's description. The rest was "well done" with the black exterior. I can only guess that the steak had been grilled in flames, rather than seared on the outside, then cooked off the flames (for example in an oven). The meat was tasty but very disappointing. The $14 "thousand layer" potatoes were also disappointing - it looked like they had been cooked in a tray and also arrived tepid. There were maybe 7 thick layers. I prefer this dish with thinly sliced potatoes, slathered with butter between layers, with portions cooked separately allowing for crisping and caramelization on the exterior. However, another diner ordered grilled octopus which was excellent, flavorful, with the tender texture of crabmeat. The social context did not permit me to send the steak back. I should have followed the lead of my native Rochester hosts, and ordered non-meat items.
Food & drinks: I was curious to taste an $82 8 oz. Wagyu filet mignon steak for the first time, thinking that this was the place to do it since they are self-proclaimed "Steakhouse dining at its finest". The waitress said that a "rare" steak would be blue and cold in the center, while "medium rare" would be red and warm in the center. These would translate to "bleu" and "saignant" in France (where I have lived as an expatriate for 35 years). I opted for medium rare. The steak arrived completely charred on the outside, and barely warm. A half inch diameter sphere at the center corresponded to the waitress's description. The rest was "well done" with the black exterior. I can only guess that the steak had been grilled in flames, rather than seared on the outside, then cooked off the flames (for example in an oven). The meat was tasty but very disappointing. The $14 "thousand layer" potatoes were also disappointing - it looked like they had been cooked in a tray and also arrived tepid. There were maybe 7 thick layers. I prefer this dish with thinly sliced potatoes, slathered with butter between layers, with portions cooked separately allowing for crisping and caramelization on the exterior. However, another diner ordered grilled octopus which was excellent, flavorful, with the tender texture of crabmeat. The social context did not permit me to send the steak back. I should have followed the lead of my native Rochester hosts, and ordered non-meat items.
The remodel creates a loud room with little privacy. Food was decent but not what it used to be or what you’d expect from a higher end steakhouse. Wrong orders placed at our table and our appetizers wondering around the dining room not knowing where to be placed. Waiting 20 minutes for a check. Overall decent, just not best in class.
Service: 3
Had a great working lunch with a business partner.
Service: 5
Good experience overall. Food temps a little over what was ordered -- rare tuna was med rare. Nice wine list, good sides. Elegant but not really refined.
Service: 5
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