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Posted by Ant Muph on 04/16/2014
First time there on the 15th for my daughter's 22 birthday and i have to admit for being 22 she knows her spots. 5 *****'s all the way around the board, a little expensive but if you love good eating its with every penny, not to mention i told my waitress it was my daughters birthday and the gave her complimentary cakes with candles and a free pic. Awesome!
Posted by Scott D on 11/20/2012
Just an average experience overall. While there was nothing that stood out that would point to a bad time, there was also nothing that would draw me back. Friendly staff, no complaints there at all. Sat at the bar and was well taken care of. The Kona steak was interesting, and by far the best part of the meal. Most of these corporately owned steakhouses do thier best to play down any kind of "chain" feel, here they seem to flaunt it to an upscale TGIFs type of place. With other steak choices in the immediate area, I see no reason to return.
Posted by raven on 05/25/2010
Of all the steakkhouses in Philly, this is one for the best steak. Try the Kona version (it's coated with Kona coffee seasoning). Try the rib-eye sandwich at lunch. You won't have to eat dinner. The ambience is noisy and filled with self-important types, whose table manners and appearance are more suited to Wendy's.
Posted by Ninja Buck on 01/07/2008
Took the wife here for our aniversary. Woo! Check out the menu on their website. Yes, $50 for a steak. But guess what? That is just for the steak! How about $10-15 per side . . . or was it more (it's been almost a year now). I liked our server. He was very sharp, knew why we were there and did something special for us (Robert Ballard. He gave us his card). Atmosphere is awesome and just my taste. Appetizer bread assortment was the best I have ever had! But the food . . . well . . . I was not impressed at all. Based on that, the value was bad. I will take taste over atmosphere and service any time! I am from Texas, so I know my steaks. This was not something to scream about. Sorry Capital . . .