We just moved to Washington County and were anxious to try the Walnut Grill. We arrived last evening (without reservations) around 4:45 PM. When we arrived, the restaurant was less than half full, yet, the male Host felt the need to aggressively explain how they had "so many reservations" and acted like he was doing us a favor by allowing us a table. It was SUPER off putting. We were sat in a booth in the bar area. Our server approached the table in a reasonable time. She asked if we had ever dined at Walnut Grill before and we explained we had not. I ordered the 6 ounce filet mignon and crab cake, with baked potato and garden salad as the 2 sides, for $38.00. The salads arrived in a timely manner and were LARGE. We were impressed by the portion and appearance of the salads. My fiance' added tomato to his Caesar salad and that request was accommodated. That is when all the positivity ended. Since we were seated at the very first booth, in the bar, as you enter the restaurant, we could see dozens of people arriving, only to be told that the wait was long due to "reservations." Again, the restaurant isn't even half full at this point. I just think it's INSANE that a business would hold empty tables. We counted more than a dozen families turning around and walking out after being told about the wait. Now I know why successful restaurants do call ahead seating vs reservations. Walnut Grill is NOT elite enough of a restaurant to have a reservation system. I can't imagine that the empty tables they held for over an hour, generated anywhere close to the revenue they would have if guests could be accommodated on a first come, first serve basis......OR with a call ahead seating procedure. Back to the food......I've read a lot of negative comments about food and drinks taking long. That was not our experience, although we did not order anything from the bar. Even so, our salads and entrees did not seem to take overly long. I ordered my filet medium. When the entree was delivered, I IMMEDIATELY noticed that the kitchen had butterflied my steak! Who butterflies a filet......especially without checking with the customer? Does Walnut Grill NOT have cooks who can tell the temperature of a steak without cutting into it?! So, my $38 entree was delivered with the filet cut open and blood all over the plate..........because THAT is what happens when you cut into a steak while it's cooking and don't allow it to rest until it arrives to the customer. Due to all of the juices leaking out of the filet, both ends were well done, as well as the entire area where it was cut by the cook. I am 55 years old and order steaks out A LOT. I cannot tell you the last time I had a restaurant butterfly my steak. For as large as the salad was, the crab cake was a joke.....SO tiny. Meanwhile, the baked potato looked like it was on 'roids! It was literally enormous. I requested extra butter for my potato. My entree was delivered with 1 side of butter (none on the potato) and a side of sour cream that I never asked for. As soon as I cut into the steak, I was disappointed. This was not a $11.00 sirloin from Outback Steakhouse, although, I can guarantee you that Outback would NOT have voluntarily butterflied that steak. The server checked on us within minutes of the entrees being delivered. I expressed my disappointment and pointed out that the steak had been cut open......and not a little....the entire filet was butterflied, from one end to the other. She could see the well done areas and the fact it was cut into by the cook. She agreed that should not have happened and offered to have another filet cooked. Since I was hungry and looking forward to the meal, I initially agreed, but after 10 minutes of watching my fiance eat his "average at best" french dip, I cancelled my recook and requested the check. Our bill was $18 when it could've been over $60. URBAN GRILL is where it's at. It came highly recommended and did not disappoint. This place needs A LOT of work and obviously new cooks AND management.