My wife and I decided to dine here tonight. Let me start off by saying this is one of the most impressive looking restaurants I've been in. There is a large vault at the back of the restaurant and there are even a couple 5-6 tops in there so you can dine inside the vault! There is also an upstairs dinning area where my wife and I decided to sit. It's cozy and quiet and there is even a smaller bar upstairs with a limited selection although you still have full access to everything downstairs.

We started the evening off with some fried calamari. It was excellent! Super crispy and tender with three sauces to dip in (buffalo, marinara, and some sweet and sour). We also got some starter dishes with our entrées. I got clam chowder, which was excellent. It had large chunks of clam and red potatoes. My wife ordered the Cesar salad and it was good.

For our entrées my wife ordered the lasagna. It was disappointingly middle of the road. You get a 26 dollar portion but you don't get 26 dollar quality. It wasn't very flavorful, the sauce was a bit on the sweet side and the center was warm at best, but certainly not hot. I'm worried Chef Mike (the microwave) heated up the lasagna. When it arrived she was offered parmesan cheese to put on top. My wife accepted and when our server returned I was expecting a wedge of parmesan with a grater. What she had was glass shaker with the stuff you get at the store or a pizza shop. With the prices on the menu it was a bit surprising to see what was essentially Kraft parmesan in a glass jar. Even Olive Garden, the Great Value of Italian restaurants, does fresh parmesan.

I ordered the brick chicken. In the menu it was priced at 27 dollars and advertised as half a chicken cooked in a pan with some other wording. It made no mention of a brick in the description but I felt it was probably self evident. If you've ever had a brick chicken before it's typically half of or a whole chicken seared off in a pan until the skin is crispy and then a preheated brick is placed on the non skin side so it can be finished off in the oven. It's a delicious dish, I love it! What I got was not brick chicken, nor was it half a chicken. I received what appeared to be a breast cutlet with skin and a deboned thigh with skin. The skin was crispy-ish and the chicken had been marinated in something sweet. It was served on a rice pilaf with some sauteed spinach. It was good, but it certainly wasn't 27 dollars worth of chicken or flavor. I do want to compliment the rice, that was killer. I would order just that next time.

The service was adequate, but nothing outstanding. I observed our server attempt to open a bottle of wine for a table while she was behind the bar. She drilled the wine key all the way through the cork and neglected to cut off the outer seal. This prevented her from being able to lever the cork out of the bottle. She had to take the bottle down stairs for help. It's not her fault, but it showed me that training isn't prioritized at this restaurant and for the prices they are charging I expect a well trained staff.

EDIT: I was reading some other middling/negative reviews. The owner responds to these with unprofessional fervor that reminds me Amy's Bakery (IYKYK). I won't be back. If You're in the restaurant business and you can't take criticism with grace, you're probably in the wrong business.