Customers` Favorites
Customers` Favorites
“Pros: Food was great, warm, and cooked well. It was a decent price for everything and service was quick. Their menu is a good size and they don’t “run out of items.”
Cons: Our silverware was dirty, but they gave us new ones.“
Customers` Favorites
“when traveling you're never quite sure what the reception will be at a small local bar. here you are welcomed. bartender was smiling, patrons seemed to know each other..upbeat atmosphere..incredible drink price..I believe it was happy hour. glassware spotless. clean. smoking is allowed but it wasn’t to bad. the diverse menu looked good, will try some food next time.“
“On our trip to New York, our family decided to make a quick stop off of I80. We only went on reviews but this bar beat all of our expectations. The food was wonderful. The people treated us like regulars. A nice spot for a great cheesesteak and good company.“
Customers` Favorites
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“Delicious meal at the Powerhouse with my fiance and a friend, to the tune of cocktails, apps, dinner and dessert. The restaurant was staged beautifully and decorated for a between-the-holidays meal, and even though it was packed there was only a low undertone of voices from the surrounding tables. Our waiter was fantastic and gave honest, informed suggestions that showed great menu knowledge. The cocktails were creative, well-balanced and refreshing; we tried the pomegranate cosmo, winter maple old fashioned, mistletoe mule, holiday margarita, and butterscotch espresso martini. The whipped ricotta and poached pear crostini really stood out and was an incredible way to begin the meal, but don’t sleep on the bacon wrapped scallops. I could have eaten a bowl of that sweet corn puree and even though it’s a party favorite, the smokey/sweet bacon/scallop combo was even more crisp/tender than most their kind. For entrees, we rattled off some Chilean sea bass (w/ citrus beurre Blanc), linguine and clams, and spicy chicken pappardelle, finishing with a few lunges at their Classic House Made, original 1989 recipe, Peanut Butter Pie. Normally my fiance and I split our entrees; unfortunately, I couldn’t come up from the Sea Bass long enough to even offer her a bite. It was really a wonderful sauce, and a perfect amount to swirl around in the risotto. I was able to score the remainder of the clam linguine as leftovers, and even heated up in the microwave two days later it still qualified as a top three clam linguine dish I’ve ever had; buttery, lemony, garlicky goodness.“