While the place was pretty and clean. Young kids were running around yelling and running into things. You couldn't have a relaxing dinner and nothing was done about it. Food mediocre and a la cart. Way overpriced. Everything had strong vinegar flavors and rosemary. We had many dishes. Couldn't even hear the people at my table talk due to the undisciplined children. Other tables kept looking. Would definitely not go there again!!!
Tyler
Service was very slow but the food was amazing. They were sold out of a couple entrees already at 7:15 on a Friday. Great drink selection but menu lacked vegetarian options.
Bill
Red to change the menu a little bit Maybe more seafood. Walleye. Trout. Grouper. Baked potatoes as opposed to mashed potatoes. Take advantage of local vegetables and fruits. Peach cobbler or pie with vanilla ice cream. Corn recipes since corn on the cob is out. So many other veggies to choose. Apple recipes when apples are out.
Chad
The food was great and the service was well above and beyond. Our reservation was on first Friday, and we had NO idea how difficult it would be to find parking. The server was patient and friendly with my wife as she sat there for 20 minutes waiting for me. We started with the 1808 house salad. Tasty and light. The only somewhat shortfall is the candied pecans. They were good, but just a little more sweetness would have helped the overall flavor profile. My wife got the 48 hour pork and I got the filet medallions. The pork was tasty and perfect fork tender. The gravy and the potatoes were also excellent. My medallions were a perfect medium rare and the red pepper and bacon balsamic reduction was very tasty, and the Gorgonzola potatoes and asparagus were a perfect complement. We finished our meal with beignets. They were light and sweet, and paired perfectly with the coffee dip on the side. We're already planning our next visit and hoping Brooke will be there to serve us again.
Joe
We decided to dine at 1808 for our 39th wedding anniversary. When making the reservation, I informed them about our special occasion. The server, Tony did acknowledged our anniversary and did a fine job. The meals were excellent. Most establishment would offer a complimentary dessert after the meal but no. They asked if we wanted a dessert which we declined because the meals were filling. For the $$$ we spent the offer would have been appreciated but probably declined. Overall a great restaurant.
Sherry
Our server, Brooke, was amazing. Very efficient and personable with a good sense of humor, especially with my husband whose birthday we were celebrating. Food was great. One steak was overdone and was replaced quickly with a perfectly cooked one. All in all, a great experience. We shall return.
Leslie
Always a treat going to 1808 and they didn't disappoint. The new menu is great but my favorite is still there! Try the pommes dauphine without fail, and the Brussels in champagne vinaigrette are stupendous. Matt the GM greeted us at the table and was very clearly excited about the new offerings, he sold us on several so Tony's job was easy. 10 out of 10!
Tina
Was disappointed in entrees. The vegetables were not what was on the menu. Small wine selection.
BJ
Love this place. Atmosphere is so cool. Our server was really nice and very professional. Well-trained! Food was delicious and beautifully displayed. This is an odd thing to say but the portions were almost too big!! Salads were HUGE and we could only eat half of them. Entrees were also large but heck, leftovers are never a bad thing! A great evening. Thanks!
Morgan
Overall great! The food was delicious. Several items on the menu were sold out so that was a little disappointing. Great service and prices!
Incredible experience! From the ambiance to the food and the service, 5 stars. Tony, our server, gave us top notch service with excellent recommendations. We ordered the cauliflower appetizer (my husband doesn’t even like cauliflower but it was highly recommended) and it was full of flavor. We had the steak Diane which was so tender and prepared to perfection. We ended with the chocolate cheesecake which was homemade and amazing. We can’t wait to bring our son here who is a chef at a Michelin star restaurant in NYC.
Kyle
The food was amazing, ambiance great, and the service was exceptional! Our waiter Tony was absolutely fabulous. We couldn't recommend this enough! We'll be back soon.
Tim Kuchler (Timmyk)
We both had the Ribeye,and Brussels sprouts and Cauliflower sides With the Balsamic glaze. Simply amazing.One of the best meals I ever had!
Jay Hsiao
Great atmosphere. Excutive chef Ian Walker and his team served up a flavorful and memorable dinner. I got some tender Short ribs, a rich cauliflower au gratin, and the best bread pudding I have had in a while. Will visit again when I come this way next :)
Ethan Gruber
Everything was tremendous. Our server was great at explaining the menu. Hands down one of the best Ribeyes I've ever had. Pairs excellently with a glass of their Malbec. Beignets were out of this world, Chef Ian is an artist! Definitely coming back with hungry bellies for a nice occasion.
While the place was pretty and clean. Young kids were running around yelling and running into things. You couldn't have a relaxing dinner and nothing was done about it. Food mediocre and a la cart. Way overpriced. Everything had strong vinegar flavors and rosemary. We had many dishes. Couldn't even hear the people at my table talk due to the undisciplined children. Other tables kept looking. Would definitely not go there again!!!
Service was very slow but the food was amazing. They were sold out of a couple entrees already at 7:15 on a Friday. Great drink selection but menu lacked vegetarian options.
Red to change the menu a little bit Maybe more seafood. Walleye. Trout. Grouper. Baked potatoes as opposed to mashed potatoes. Take advantage of local vegetables and fruits. Peach cobbler or pie with vanilla ice cream. Corn recipes since corn on the cob is out. So many other veggies to choose. Apple recipes when apples are out.
The food was great and the service was well above and beyond. Our reservation was on first Friday, and we had NO idea how difficult it would be to find parking. The server was patient and friendly with my wife as she sat there for 20 minutes waiting for me. We started with the 1808 house salad. Tasty and light. The only somewhat shortfall is the candied pecans. They were good, but just a little more sweetness would have helped the overall flavor profile. My wife got the 48 hour pork and I got the filet medallions. The pork was tasty and perfect fork tender. The gravy and the potatoes were also excellent. My medallions were a perfect medium rare and the red pepper and bacon balsamic reduction was very tasty, and the Gorgonzola potatoes and asparagus were a perfect complement. We finished our meal with beignets. They were light and sweet, and paired perfectly with the coffee dip on the side. We're already planning our next visit and hoping Brooke will be there to serve us again.
We decided to dine at 1808 for our 39th wedding anniversary. When making the reservation, I informed them about our special occasion. The server, Tony did acknowledged our anniversary and did a fine job. The meals were excellent. Most establishment would offer a complimentary dessert after the meal but no. They asked if we wanted a dessert which we declined because the meals were filling. For the $$$ we spent the offer would have been appreciated but probably declined. Overall a great restaurant.
Our server, Brooke, was amazing. Very efficient and personable with a good sense of humor, especially with my husband whose birthday we were celebrating. Food was great. One steak was overdone and was replaced quickly with a perfectly cooked one. All in all, a great experience. We shall return.
Always a treat going to 1808 and they didn't disappoint. The new menu is great but my favorite is still there! Try the pommes dauphine without fail, and the Brussels in champagne vinaigrette are stupendous. Matt the GM greeted us at the table and was very clearly excited about the new offerings, he sold us on several so Tony's job was easy. 10 out of 10!
Was disappointed in entrees. The vegetables were not what was on the menu. Small wine selection.
Love this place. Atmosphere is so cool. Our server was really nice and very professional. Well-trained! Food was delicious and beautifully displayed. This is an odd thing to say but the portions were almost too big!! Salads were HUGE and we could only eat half of them. Entrees were also large but heck, leftovers are never a bad thing! A great evening. Thanks!
Overall great! The food was delicious. Several items on the menu were sold out so that was a little disappointing. Great service and prices!
Restaurantji Recommends
Incredible experience! From the ambiance to the food and the service, 5 stars. Tony, our server, gave us top notch service with excellent recommendations. We ordered the cauliflower appetizer (my husband doesn’t even like cauliflower but it was highly recommended) and it was full of flavor. We had the steak Diane which was so tender and prepared to perfection. We ended with the chocolate cheesecake which was homemade and amazing. We can’t wait to bring our son here who is a chef at a Michelin star restaurant in NYC.
The food was amazing, ambiance great, and the service was exceptional! Our waiter Tony was absolutely fabulous. We couldn't recommend this enough! We'll be back soon.
We both had the Ribeye,and Brussels sprouts and Cauliflower sides With the Balsamic glaze. Simply amazing.One of the best meals I ever had!
Great atmosphere. Excutive chef Ian Walker and his team served up a flavorful and memorable dinner. I got some tender Short ribs, a rich cauliflower au gratin, and the best bread pudding I have had in a while. Will visit again when I come this way next :)
Everything was tremendous. Our server was great at explaining the menu. Hands down one of the best Ribeyes I've ever had. Pairs excellently with a glass of their Malbec. Beignets were out of this world, Chef Ian is an artist! Definitely coming back with hungry bellies for a nice occasion.
Loading...