Tula Bene Pastaria + Chophouse — Restaurant in Marysville

Went in on my birthday July 6th with my spouse. Had a really sweet server named Diana help us. She was the brightest spot of our experience. We each had a good but expensive and small wedge salad before dinner! I ordered chicken fettuccine my wife had parpardelle pasta. I was first told that the chicken fettuccine was sold out but then Diana returned and said it was available. When it came both plates looked almost identical! Her parpadelle had a few peas. I've never had Chicken fettuccine with a brown sauce and very little pasta? My wife's dish looked almost the same with the same strange sauce? Very weird. Looked more like a brown stew than pasta. My fettuccine was very greasy and had separated with 3 large pools of butter on top. Told our waitress and she called out the chef who came to our table and apologized and said it never should have left the kitchen. Sauce making is a very basic culinary task and this chef failed big time. We were told that we would have to be charged for a bit more balsamic vinegar with the Olive oil that came with the bread? Rather strange. My fettuccine was removed and my wife and I picked at her parpadelle. I was asked if I wanted something else but declined. Timing is everything. My wife wanted to get me a birthday desert but there was nothing to order. Overall this is a restaurant not ready for prime time or fine dining. To top it off I called and told one of the managers of our experience and he listened well. He appreciated my call and told me it was helpful to get this input. He extended himself and offered a 2nd chance gratis meal. We weren't looking this but we accepted his offer. He took my name and address and said he'd put the gratis in the mail the next day. Guess what? It never arrived. Oh well....

Decided to splurge on a nice dinner before a concert, and this didn't disappoint! Service was friendly and very attentive to our timeline. The food was fantastic! The calamari appetizer had two dipping sauce options: marinara or a zesty lemon dipping sauce. Appletini was deliciously chilled and had very tasty "badaboom" cherries. We tried two entrees and shared so we could get more tastes. Her 16 oz ribeye was cooked perfectly the first time, which I think is the mark of a true steak/chophouse. It had a pasta side, which is unusual for steak, but it worked! I had the "meatball grande pasta" which is a larger spaghetti noodle dish with a monster meatball that was fabulous. The meat was perfectly seasoned and was stuffed with melted mozzarella cheese. Ambience was classy but not highbrow. There's a VIP dining table under a massive Chihuly chandelier, but there were folks dressed up as well as casual. Highly recommend this place for date night, pre- or post-event, or if Lady Luck visited you...

First time there. Great atmosphere can actually read menu without using phone light , Blackfish next door is hard to see menu. The bread is a little greasy underneath and a tad salty for me. I had the 8oz beef filet with baked potato and broccolini, it was the best steak I have had in years. My knife cut through like butter, no chainsaw motions just gliding motion. (Med rare) . the desert I had was divine, if you like tiramisu this was made differently and better in my opinion. Basically the lady fingers were the whole thing soaked in whatever they do, and topped with fancy fragile toffee like? Sheets of goodness. I know horrible description but great. Overall, expensive but to...