“It's dimly lit, with stamped metal ceiling tiles and pictures paying homage to the Godfather movie on the wall. Our server, Jess, was terrific - super fast, friendly and attentive even though there was a party of 14 in our section. The specials are written on a white board that is hilariously toted from table to table. Thankfully, we got to order our entrees while they were working on appetizers. Hubby ordered a tasty Upper Pass IPA, I had the glass of Terrazas Los Andes Malbec, which was fruity and full, and not too acidic. A big basket of rolls was brought out. Jess had to warn us that they were really hot. Who doesn't love hot fresh rolls served with a bowl full of butter whipped into clouds??! Salads weren't unique, but they were crisp, cold, and fresh. I ordered the haddock with crabmeat stuffing. The haddock was delicious, but I was hoping for more crabmeat - there was some under the breadcrumb top, just not a lot. Pro tip: keep the whipped butter on the table for your baked potato. Hubby got the Black Angus prime rib because, according to Jess, they don't have it every day - only when the prime rib flag is out front. I think only Fridays and Saturdays. It was tender and cooked very nicely. Hubby wasn't disappointed. The best dish was the daughter's Crispy 1/2 Duck - the skin, indeed was crackling crispy. It was served with cherries in a wine reduction, which my daughter didn't need or want with her meal, but my husband and I helped ourselves - they were yummy. We can't tell you about dessert because we didn't order any - we were stuffed. Everything was delicious and nicely done. Kudos to Jess and team!“
“It's dimly lit, with stamped metal ceiling tiles and pictures paying homage to the Godfather movie on the wall. Our server, Jess, was terrific - super fast, friendly and attentive even though there was a party of 14 in our section. The specials are written on a white board that is hilariously toted from table to table. Thankfully, we got to order our entrees while they were working on appetizers. Hubby ordered a tasty Upper Pass IPA, I had the glass of Terrazas Los Andes Malbec, which was fruity and full, and not too acidic. A big basket of rolls was brought out. Jess had to warn us that they were really hot. Who doesn't love hot fresh rolls served with a bowl full of butter whipped into clouds??! Salads weren't unique, but they were crisp, cold, and fresh. I ordered the haddock with crabmeat stuffing. The haddock was delicious, but I was hoping for more crabmeat - there was some under the breadcrumb top, just not a lot. Pro tip: keep the whipped butter on the table for your baked potato. Hubby got the Black Angus prime rib because, according to Jess, they don't have it every day - only when the prime rib flag is out front. I think only Fridays and Saturdays. It was tender and cooked very nicely. Hubby wasn't disappointed. The best dish was the daughter's Crispy 1/2 Duck - the skin, indeed was crackling crispy. It was served with cherries in a wine reduction, which my daughter didn't need or want with her meal, but my husband and I helped ourselves - they were yummy. We can't tell you about dessert because we didn't order any - we were stuffed. Everything was delicious and nicely done. Kudos to Jess and team!“