To tee up this story, I travel around the country and have been in hundreds of steak houses.

I recently went here because it was close to my hotel and I was in the mood for a filet mignon. I had never been to this small chain before and was eager to try it. I walked in on an off Tuesday night at dinner time, around 640pm.

The first problem was the parking. They offer 'free' (pressure) valet. Worse, they block off most of the spots close to the restaurant with cones and obstacles. This gave me a true low class vibe. I must admit I was surprised by this odd strategy. Strike 1.

Next, I was able to get a quick seat at the bar with the help of the hostess (thank you). I was then greeted by a bartender quickly. Before too long I had a great glass of relatively expensive Chianti in my hand. It was delicious worth the price ($16.25) - cannot remember the name but it was the only Chianti by the glass. I ordered the 8oz filet mignon (medium) with a side of baked potato, butter on the side. I was asked if I wanted bread (((please just bring it, don't ask))) and I said yes.

This is where things got weird. I hadn't even cut into my filet when the bartender had asked how my meal was. OK, no big deal, I told her I wasn't sure because I hadn't tried it . She also was astute enough to notice I hadn't gotten any bread (Strike 2). She asked if I wanted the bread after all - I declined.

The baked potato was perfect, as ordered, hot and fresh. The Filet? POOR. It was a charcoal briquette for a few millimeters on the outside. inedible. The inside was medium to medium-rare. They clearly whipped this filet out of a too-cold refrigerator, then cooked it in a too-hot oven. NO WAY anyone properly cooked or temp'd this piece of meat. (Strike 3)

The bartender again asked how my meal was. I told her the filet was just 'ok' and 'could be better'. I had no desire to stay any longer -usually, I'm ordering another glass of wine AND dessert 90% of the time (seriously).

As I was paying, the manager made a necessary (but feeble) attempt to comp some free dessert or add a few splashes of wine to my empty glass. I declined.

Note to restaurant: You can't charge $100/head and drop the ball ANYWHERE in the service and meal delivery process.

This visit is in the bottom 20% of my steakhouse visits (see above for experience) and I won't be back - even though I'm going to be visiting this area every week for the next 5 months. I am sorry to say, you really blew it Hyde Park :( C'est la guerre.