"We were here to celebrate our daughter’s college graduation, and the team at 1718 did not disappoint! We started things off with a few cocktails and the charcuterie board, which had some incredibly well done crustinis and a soft cheese that will have me ordering it again. Next most had the wedge salad which has an amazing homemade dressing and a perfectly prepared applewood bacon. My son ventured out and had the 1718 salad, and I think I caught him licking the plate. For our main, the lady of the day and her mother had the filet, which were almost two inches thick and cooked to perfection. My mother had the salmon over risotto and is still talking about it two days later. The balance of us had a ribeye or a NY strip, and I have to say that it far exceeded what I can do at home, and I am a fairly accomplished home chef. My ribeye was very well prepared and presented a rich, buttery flavor and a tender texture. The sides were a rich brown color and the top and bottom were charred darkly, but not black. The steak was an inch or more thick, and had some play to the middle but was still firm to the touch. To accompany our main we ordered a complement of sides: mashed potatoes, creamed spinach, asparagus, Brussels sprouts, and a few baked potatoes for the heathens in the group. The mashed potatoes were on point. The spinach was a kiss as it was much more cream with spinach as a garnish. I make a fantastic roasted Brussels sprout, and so did the chef, but his use of sugar was off putting. The asparagus was thin and light with a delicate crunch. The decor was quite nice and the atmosphere quite nice. Our waiter handled us generally without assistance and did a great job. A phenomenal restaurant to cap a wonderful day. I cannot recommend them highly enough."
