The Station Restaurant & Catering — Restaurant in Tecumseh

The wait staff is always friendly and accommodating. They dont interrupt asking if "everything is ok" every 5 minutes. The atmosphere is relaxing, low lit, and quiet. Sometimes in the colder months, they have the gas fireplace going.

My wife and I have eaten here on 4 occasions. All but one time the service was exceptional and food really good.

The most recent time we had dinner there, the shrimp scampi I ordered had a really bitter aftertaste that made it almost unpalatable (too much oregano I think). When the waiter asked if I wanted a box, I was honest and told him I had tried to eat it but the meal was difficult to finish because of the bitterness at the end. I had poked through about 30% of it before I called trying to eat it quits (not one to complain, don't like to be THAT guy). Waiter stated others had made the same comment. He offered a replacement but at that point my wife was mostly done with her meal and I just didnt have an appetite any longer. It was a $27 plate of shrimp scampi but on the final bill I was only charged $13.50. That seemed fair as I had not complained initially and had eaten close to half before giving up.

4 stars because of this bad experience (only one so far) and their prices; they are a tad steep. Even with the discount on my meal on the occasion mentioned above, by time I tipped, it was a $75 dinner for two.

Despite all this, I do recommend the place due to the initial comments of my review.

Updated 2024: Since the initial above posting, we have come here on 2 separate occasions.

Father's Day breakfast 2023: The food was cold, overpriced, and almost unpalatable. I walked away utterly disappointed and felt like I had been had. It was buffet style and the most low quality options were available and the food quality was worse than a Big Boy breakfast bar. Won't fall for that one again. I wasn't happy when I left but figured it was a one off. Every place has a bad day right?

Valentines Day 2024: This meal was it for me. After the bitter shrimp scampi experience, the Father's Day heist, and then this meal, I finally accepted The Station had either fallen off and was living in past lore, or they fired their best cook. Though their food quality has hit rock bottom, their prices remain steep.

We came here for Valentines dinner and waited over an hour for our food. I ordered this amazing sounding chicken breast and my wife ordered whitefish. We were getting close to church time and so when our food finally arrived, I asked for our bill immediately. We needed to pay quickly to get to church on time. I sure wish I hadn't! The chicken was dry and flavorless. Worst chicken I have ever had. The mushroom and onions on top had no flavor and the onions were not cooked. I couldn't eat it..... the cook forgot my broccoli and the mashed potatoes were flavorless, starchy, and dull. Absolutely pathetic excuse for a "high quality meal". I had only a few bites and was unable to eat any more of it. 90% of my food and plate was a waste. They say their food is locally sourced and the whitefish my wife got from one of the great lakes..... thats baloney. Her fish was fried to oblivion, and looked like it was stolen from long john silvers. She was able to at least pick at her meal.

We paid $85 for our meal for 2. We were robbed. I dont know what has happened to the quality control here, but they've lost us. We will...

I don't expect too much dining around lenawee county because there isn't much to expect. Except for the Evans Street Station. Granted, it's not an " I don't feel like cooking tonight" kind of place, but an elegant experience. The staff is friendly and formal not edgy and hip. I wasn't looking, but wasn't distracted by a staffer with a throbbing tattoo. You get the feeling that they still care and that doesn't stop with the setting. It was my birthday and there are only two things I tell my wife that I want when she asks me. One of them is a great steak. We weren't planning on going to ESS, but remembered having a nice filet minon in the past. I went online to look at their menu. Once I saw they had fois gras, it was a done deal. The meal started with a 12 yo Dalwhinnie for me and Amy had a very nice lighter microbrew they had on tap. I can't recall the name, but it had German origins. We split the very fresh, lightly dressed micro greens salad. Julienned pear was a nice touch, but the croutons left me wondering what kind of bread they were. Next was the seared foi gras. I requested it made off menu in a more classic French style. The chef was happy to accommodate me. I wanted taste the foi gras by itself first, not the accent flavors described the menu. Our waiter suggested the sauce on the side. I don't remember getting any. The foi gras did not disappoint. Perfectly seared outside and almost to the breaking point soft inside. It was served in the same glace reduction that came with the 12 oz new York strip I ordered. My steak came as ordered medium rare, rare. If it wasn't for foi gras quality bit of fat on the tip, you would think it was a fresh chunk of ahi. My dining partners cringe when I order a steak. There's no excuse for a steak not to be made to order. Especially at a steak or chop house! I've got to admit that when I cut into the middle of my steak and saw a warm red center, I begin to well up. Amy exhaled and we toasted a second time. Even with my needle near F, I finished a fine piece of meat with gusto and drained a glass of a very well paired Malbec. I'm not a gastronomic expert, but I am on what I like. That's the way it should be. ESS has a very comfortable atmosphere for spending more than usual. The only thing they need to work on is the fine tuning on the sides and sauces (demi glace?). Treat yourself or your favorite people on a special occasion. Dining at ESS was a great way to start my personal new years eve and get half of my...

We visited for the first time last weekend, we are not local and had no idea that this spot was literally right behind where we were staying (upstairs of the Boulevard Market). We always love to support local, and this seemed like the easiest and best option for our Saturday night at 6:30. I bet it's much busier during spring and summer, so we were happy to be seated right away. Our drink order took a little bit, but we were looking at all the interesting things on the menu. But since they had just cleaned our table (but didn't dry it), the paper menus stuck right to the table and it felt pretty low-end and avoidable. Our server made up for it- he seemed to be bored with the night but was really in tune with our questions and choices. We got the feta/toast app (tyrokafteri), it was basically perfect and we are talking about how to make it at home. Then we ordered the steak combos, which we thought were reasonably priced for what you get. My house side salad was dismal though- dressing was great, but having seen that you have nice mixed greens in house/on other plates, WHY are you using old-boring-leftover romaine and store-bought croutons? Side for the most expensive entree on your menu gotta be cheap and sad? Maybe that's what normal people like? Yuck. Ok moving on. Here comes our steaks, plates look beautiful. Didn't take too long, but we were not in any hurry anyway- so we cut in and they were both under the mid-rare we requested. BF just dealt, but I had a crab cake to hold me while I asked for my filet to be cooked a little more. Server and I agreed that it's better than an awful overdone situation for a nice piece of meat. It came back in a few minutes, it was closer to my temp but still pretty rare. Oh well... the seasoning was right on, and that crabcake was not all filler either! In closing, give this place a shot. Apparently, based on other reviews, don't get cajun pasta or stuffed mushrooms. DO get some drinks and chill out in a booth, take your time, eat some cheese and bread, be nice and honest and they will help you have a satisfying experience for sure. We found so many cute things in town we can't wait to come back. Maybe you'll have scallops again by then? Please? Thanks you guys! PSA: I must warn any cumin haters- the chef apparently regards it as their 'secret ingredient' in the mashed potatoes... I basically love taters of any variety but that was just SO WEIRD. I tried, could not...