We absolutely love the ambience and atmosphere of this place. The interior decors and even the bar placement was put together well. The Manager/Owner makes a point to cater to every single table which is pretty awesome.

We’ve been here twice now and the drinks are definitely where it’s at; simply put, the bar is better than the kitchen.

The pizza was very good - we had the ultimate meat - and so was the French Chicken.. is half a chicken worth $40? Absolutely not! Which leads me to my next point..

1. service was inconsistent in both times we dined here. Either you get someone who’s very attentive and knowledgeable or someone who’s barely present and isn’t very familiar with the menu.
2. It is overpriced; expect to pay a lot more than what you’re getting. For the quality of food to price ratio, it’s just not there. You’re paying for the ambience and overall presentation.
3. Do NOT order steak from this place!! I ordered a med-rare 15oz NY strip and it came out bland, flavorless, and chewy. I was extremely disappointed.

About the steak.. While I’m aware that stone fire oven is the name of the game here, I was expecting they would’ve at least reserved sear the steak after baking it.. open flame/grill would be preferred but even over a cast would do.. But no, meat came out with no color whatsoever. I even asked the server how it was cooked just to confirm because I couldn’t believe my senses. Imagine putting steak in the oven at home with no seasoning or without searing it before/after - that’s exactly what you’ll get. Not even a pinch of salt or pepper. No color on the steak at all.. for a second I thought it was pork. They could’ve cooked it on a skillet over rosemary & butter and still would’ve turned out better. Very disappointed, especially when you dish out $40 on a piece of meat that’s far inferior than what you’d get at other chains like Texas Roadhouse..

Nevertheless, it’s a good place to hangout with friends, have some great cocktails & tasty apps, and enjoy the ambience. I’ll try more of their finger food next time, that seem to be their niche.