It's a thin cut, and not juicy. The mushroom topping would have been better if the portobello slices were saut ed before going on top of the marinated beef. After we were halfway through the wimpy cold beer, we saw glasses of red wine being served to another booth. And when the bill came, we were charged for Bud Light. Creole sauce is added to the Philadelphia creation for that one.
Prices are reasonable.
We've had the Bubba Gump shrimp spread, a mound of seasoned cream cheese with bits of shrimp, served with baguette slices. We've had the crawfish touff e, a thick, spicy stew, brown as the Mississippi, served over rice. We've had the French Quarter salmon, cooked too long, and served with three big rock shrimp on top and a little lemon caper sauce. We've had the sweet potato fries, limp and greasy. We've been here on a busy weekend night, and tonight, when only a few booths on the first floor dining room are in use.