i feel bad leaving this review because our server was lovely but this restaurant is absolutely not what it used to be. it’s NOT fine dining, although i’m sure some people think it is.

first, the ambiance and decor is not great. the decor is outdated and the lighting gives a bright white clinical feeling to the space. also, the random plate that is on the table that the busboy takes away is unnecessary.

the major issue was our food. the bread that you receive before your meal is cold and hard to cut into. the butter doesn’t melt onto it. you also get a random crostini. i ordered the seafood linguini—one of my favs at italian restaurants. what came out wasn’t a linguini but a spaghetti (it tasted like it was from a box). ok no big deal. but, there were about 2 mussels and 2 clams!! ok, well, i was willing to overlook it. the lobster, however, had the texture of RUBBER. i couldn’t cut into it with a knife, let alone eat it. it was also in the shell which for a fine dining/expensive meal is kind of annoying. for $60 we felt as though we got ripped off (my mother in law got the same dish and it was the same for her).

my father in law got the steak which was mostly fat. the sauce that came with it was tahini based and just didn’t suit the steak. the small mushrooms on the side tasted like fish—they probably cooked them in the same oil as something else. he didn’t finish his meal (over $80 for the steak).

my husband enjoyed his veal scallopini, however, the salt levels were pretty high.

we complained about the seafood pasta and sent it back so they could see for themselves how rubbery the lobster was. they offered us a free dessert but we really just wanted to leave so they gave us tiramisu to go. i tried the tiramisu later and was once again let down— it was awful! i’ve never had bad tiramisu but this was just so bad. it wasn’t sweet and was very cloying.

overall we were really disappointed with the whole experience, and felt as though we had been ripped off. i think this place was once great but it seems, from what i could gather, that it’s full of people who have no idea what fine dining is and come here because of its legacy.