As it is, the restaurant is getting by on its good looks and not delivering what it could with the food. Start with the salad of beefsteak tomatoes and sweet onions, thick slices of each drenched in balsamic vinaigrette. Or the big bowl of clams steamed in white wine with plenty of juice to sop up with bread. Seared ahi tuna coated in Cajun spices makes another nice appetizer, as does the Caesar salad with hearts of romaine and a spunky dressing. As for main courses, steak or prime rib is definitely the way to go.
Steaks are mostly prime and juicy, some more flavorful than others.
The pan-fried rib eye has the most beef flavor of any of the cuts I've tried. The prime rib is excellent. But the cooking is not as precise as it is at other high-end steakhouses. Here, it's best to order your meat rarer than you really want because the kitchen tends to err in the other direction. The same goes for seafood.