Salacia

Dined in mid-June with my friend and had an amazing experience. The night we dined they were relatively slow and service was excellent. Knowledgeable wait staff and the food were outstanding. My friend had the filet and it melted in her mouth, I have the grilled Bronzino which was cooked to perfection. Light, flakey and full of flavor. Lobster mac & cheese was full of lobster meat and one of the best items on the menu (next to the Bronzino). I like service that is not overbearing, but in the "wings" if needed, this is a sign of pros, not hap-hazardly running by with a water pitcher every 5 minutes, that's not service, that's just poor training.

I'll return with my coworkers. Prices are fair I would say. Food and feeling reminds me of Kansas City.

For dinner we had the NY strip, the filet and ordered the creamed spinach and fire roasted creamed corn as our sides. The steaks were impeccable- well cooked, well seasoned and didn't need any sauces! The creamed corn was so tasty- the fire roasted was a great touch.

It has been years since I dined here but enjoyed it the few times we went.

Service is always outstanding and attentive but not overly so.

The fresh bread basket is a treat and they'll bring you a variety of breads to try. Faves are the pretzel rolls. Yum.

This is a "fancy" steakhouse type place where you order your main entree for $30-60 (steak choice or surf and turf) and then you order family-style sides at $9 or so a piece.

The macaroni and cheese, their signature side, is delicious - add lobster for $15 to really enjoy it. Yum.

They have some delicious desserts if you still have room.

The indoor dining is nice and small and quiet but if you are lucky enough to snag one of the prime booths outside looking over the water, I recommend that choice on a lovely summer day with a breeze. It enhances the whole experience!

The staff were super friendly and attentive. They handed us their electronic wine and beer menu which was great for those needing readers or extra light. For dinner we started our meals off with the shrimp cocktail, a Caesar salad and a wedge salad. The shrimps were nicely played with four large shrimp. The wedge salad was finished with smoked bacon and the Caesar salad was served with whole stalks of Romain lettuce and fried croutons. All were very good!