I'm afraid, its underwhelming food. Everything about the setting was certainly arranged with painstaking care, but the time translation fell short. Gratefully, the spacious dining rooms were left well enough alone, filled only with beautiful captain's chairs, simple tables, and old city maps. A candle lighted each table perfectly. Staib's menu is filled with gamy options, like venison and duck, and makes frequent use of seafood, including oyster and lobster.
Meat is certainly the restaurant's strength.
The meat sauces are muscular and honest. It's laudable when a restaurant does meat well, but to truly elevate the meal, it must cook vegetables with the same care. Even if Colonialists preferred soft vegetables, there is no reason why they should barely hold their shape and taste like the pot they're cooked in. A side vegetable medley included carrots, broccoli, and others, distinguished only by their differently grayed coloring. The meal, in its entirety, wasn't bad.