"We had to wait quite a while just for our drinks, and I could hear the bartender across the room awkwardly asking where to find “Margarita” — was it under “M”? The margarita itself was mediocre at best, and the Moscow mule was also disappointing. The Caesar salad lacked enough dressing, leaving it feeling like plain dry lettuce with parmesan. The mashed potatoes were just okay, and the sautéed mushrooms could have been better.
The bistec was tender and flavorful, but the cooking temperature was inconsistent; some pieces were medium rare while others were overcooked. I had to send back the spaghetti with bolognese sauce because a significant portion of the noodles was clumped together and undercooked.
The highlight of the evening was definitely the lobster linguini in a creamy saffron sauce. The pasta was cooked just beyond al dente, and while the sauce could have been a bit thicker, the flavor was spot on. The lobster was perfectly cooked and consistently tender throughout.
If the restaurant can achieve more consistent cooking temperatures for the steak and better techniques for the pasta, several of these dishes could have scored higher. Additionally, providing better training for the new staff would greatly enhance the experience and atmosphere, allowing all guests to enjoy their meals more fully."
