"It pains me to leave this review, but here we go. My wife and I have had some great meals at Myron's over the years. The meal we had Thursday May 2nd, 2024 was, not so good. First off, our waitress, Amanda was a real pro. Very professional, a pleasure. None of the following was her fault. My remoulade shrimp cocktail, room temperature, mushy shrimp, albeit large, but soaked in enough remoulade sauce and bean sprouts to feed the Russian army. Not particularly appetizing. As for the steaks. My wife had the 12 Oz filet, rare. It was rare, but not particularly tasty. Granted tenderloin is the lest flavorful part of the cow, but the seasoning and searing was, well, non-existent. It was tender. That's the best I can say. As for my steak, the 45-day dry aged NY strip, cooked rare. It was rare. At lest they got that right. As for the steak it was as tough as a boot. Absolutely no marble. And a fair amount of gristle. The steak looked as though it had been baked in a 350º oven, beige colored, and absolutely no searing or maillard effect whatsoever. Totally tasteless. Totally unacceptable for a supposed dry aged prime I assume.Granted, they never said it was prime) $75 steak. Probably one of the worst steaks I have ever had in a fine restaurant. I left half of the steak and took it home for the next day. When I took it out of the carton it had that same sick beige look and when I sliced it, no marbling whatsoever. Tough and tasteless. And finally the stuffed tomatoes. Look at their website, the stuffed tomatoes look like what Julia Child would prepare. Well seasoned bread crumb stuffed and seared tomatoes. These were stuffed with gobs of bleu cheese. And a tiny sprinkling of tasteless bread crumbs. NOT what's pictured on the website. The bleu cheese was overpowering to say the least. Took one bite, took them home and tossed them in the trash. I like bleu cheese, but enough is enough. We will be back. Probably order escargot and seared scallops. That's what I have had before. Always great. Fingers crossed."
