Firstly, I want to say that when I first looked inside and saw the high tables with the stools in the dining area, I did not even go in. That was some months ago, and I'm happy to say the high tables are now gone. So, that's a plus. The service was good, very attentive but no frills. No dinner special suggestions or drink special suggestions. Here's some menus, you're on your own. Neutral about that. We ordered the pulled pork egg rolls as a appetizer, which came in 4 pieces. The egg roll was crispy and hot, the pulled pork was passable. Not very flavorful, but the spicy sauce helped immensely. Not bad. I ordered the 24oz porterhouse steak. I was not impressed. The steak was gray with a few charred grill lines that didn't seem natural for a hot grill. The steak was overcooked and seasoned incorrectly. There was no textured crust to speak of. No freshly ground pepper, no garlic pieces, no sprigs of thyme. Strangely, it was salty without a flavor of salt, just the saltiness... which was off-putting. The steak was greasy like you would find at a diner, and for a porterhouse, the filet was tiny. Not t-bone tiny, but close. The filet was also rubbery and slightly tough. And all gray. Would not recommend. It was priced as a chef quality steak, but fell far from that accolade. For a few dollars more, one can indulge in all-you-can-eat at a famous Brazilian steakhouse, with unlimited salad bar. Just saying. Also ordered was the KFC sandwich, which is not to be confused with Kentucky Fried Chicken, but Korean Fried Chicken. I am coincidentally half Korean, so I know a few things about Korean fried chicken... and this wasn't great. There was way too much breading, and the bottom bun was soaked through with fried chicken grease. The gochujang and buttermilk ranch sauces clashed and did not settle into a nice fusion, rather kept sparring with each other. The chicken was dried out and didn't retain any juiciness. This alone is a bad mark. Not recommended. Finally, a barbequed half chicken was served. Its looks were nice, very bronze and smoky looking. Immediately, I thought, "That HAS to be good." It's pretty hard to mess up chicken. Or is it. Iron Stone says, "Hold my beer..." The white meat was dry and tough, the dark meat was alright. The promise of smoky flavor was just an illusion. The chicken, had it been properly seasoned, somehow lost it from the kitchen to the table. There was a faint hint that it had at sometime in the past, been near smoke, but maybe that was a dream. Again, a saltiness with salt flavor, and no herbal hints at all. Pepper, rosemary, thyme, all missing. And bloody, sinewy thigh joint didn't add to it's charm. In the end, no one had a great meal, and the service was, although attentive, not well versed. If a dessert menu had been offered, I might have pondered it to cleanse my palate, but thankfully, it was not and we were able to leave without any more fuel for this review. I have seen photos of food well made at this establishment, and I'm sure they are, or at least were, capable of adequate dining. I guess I was just unlucky today. Thursday, June 15th, around 4:00 PM... A day that shall live in infamy... no, not that bad, but definitely not good enough for a second visit.