Range

Overall, we really enjoyed this place for dinner. The service was a bit slow, but they seemed backed up with a huge Saturday evening rush. Dinner was excellent, and the attention to detail was apparent in the plating. I had the tiramisu, which could have been better. Seemed like it was not assembled to order as the ladyfingers were soaked for way too long in espresso. I would recommend the fritto misto, a really good appetizer. Also, my daughter's filet was cooked perfectly and probably the best I have tried in a while. It would have been nice if the tables were a little more intimate. They seemed close together and seemed a bit crowded. It's definitely worth coming here if you stay at this property. Just be sure to make reservations for the weekend.

I was less than impressed by the food. The fried calamari was stringy...every bite. I'm not sure what that's about. You can tell it's breaded fresh, but the stringy thing ruined it for me. I had the half-chicken, it may have been cooked, but the skin was too rubbery. It could have used some more cooking. I only ate one wing and took the rest with us. I doubt I'm even going to eat it. I might, but it'll need more time in the oven or to have the skin removed. The food, main meal, came just minutes after we started into the calamari. You'd think they'd give you time to enjoy the appetizer before your main dish arrived. Maked me believe the food was sitting in warming trays waiting to be served. I'm disappointed, especially for a restaurant that can charge better than average prices. Cotton candy was the best part. Oh, but that didn't require kitchen skills. If invited to go again, it's a hard pass.

In my 50 years of life, I have eaten many steak dinners. I can confidently say, without reservation, that Chef Jason Dady created a savory masterpiece for me on 9/4. It was almost a religious experience. That's a pretty large compliment to back up, so let me get right to it. I am a fast eater. That trait comes from my military background. Once I pick up my eating utensils, I don't put them down till the food is gone or until I'm full. I don't even set them down to take a drink of my beverage. The filet mignon Chef prepared for me practically melted in my mouth. The seasoning covered my lips with its savory punch and made me want to lick them after every bite. I literally put both my fork and knife down after each bite in order to pause and savor the full flavor. Anything less would have been an insult to the meal itself. I would take a drink of water after a bite or two so I could minimize the existing seasoning on my palette and re-experience the decadence of the next bite. The asparagus? Rarely do I enjoy this vegetable. What Chef made was undeniable. I had to consume every single stalk. Petite Filet Mignon, asparagus, peach Italian soda, and water. To call this a meal is actually insulting. It is 100% an experience. And for the money? You won't find a better deal. It's taken me 50 years to find this one.

Angela was our waitress for the night and she was phenomenal. She really connected with me and my boyfriend and was so nice and accommodating to us. Since it was my birthday, she even gave me a cake with little candles to blow out. Not only was the food amazing and delicious, but the service was 6/5 stars. Angela was personable and went out of her way to make my birthday dinner special. I highly recommend this place. The food will make you want to come, and the service will make you want to stay.

I had the best steak of my life….the Prime dry aged Tomahawk ribeye. It was so tender, seasoned extremely well and the table side searing of herbs and slicing by Chef John took my breath away. Raquel was my waitress and she was absolutely amazing. Best restaurant on the river walk hands down. If you’re in San Antonio and want to have a good steak you have to try this restaurant.