Problem: Dinner for 20+ for a friend's birthday in the private dining room. The private dining area located towards the back of the restaurant and outdoor patio is very nice. Floor to ceiling windows with a really nice view adds to the overall experience. Service was top notch, Ed V. is the man and the general manager stopping by and spending a few minutes with our party was a nice touch. On to the food... When you walk by the kitchen, the cooking stations is separated from the dining area only by a glass wall. Their method of cooking is on an adjustable grill over an open flame. I have been to a good number of the upper echelon steak houses (Mastro's, Ruth Cris, Chophouse, Morton's, Flemings, Vic & Anthony's, Etc.) and I have to put Anthony's up there in my top 5. I do like my steak broiled at 1500 degrees topped off with butter, but the flavor of my 22oz bone in rib eye was excellent, the type of flavor you can only get from a dry aged steak cooked on an open flame seasoned with a little salt and pepper. They import the beef from their own cattle ranch, which made me think why wouldn't all steakhouses own their own ranch, not that I could tell a difference in the quality of meat but from the standpoint of owning a business that is centered around beef. You have to try the mussels for an app, I could have drank the broth out of the bowl but had to restrain from revealing my membership to the league of Gluttonous Fat Bastards. I did use about 2 loaves of bread to draw the broth; I wonder if anyone noticed that I was drinking the broth out of the shells after I had ate all the bread...I hope my GFB identity is still safe. We had mac and cheese, hash browns, mushrooms and asparagus for shared sides, but to be honest after my GFB incident I didn't want to miss out on enjoying my steak so my side show was limited. Fast forward; dinner was great and those private doors leading to an outdoor patio proved to be a huge benefit. Nothing like getting outside for a scotch and cigar after a truly epic evening.
How would this review be described?
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A: positive

Problem: Well service sucked I had a group of people took 10min for some one to get to are table I had to get management to get involved not a good experience
How would this review be described?
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A: negative

Problem: Old school place. Reminds me of Portland (but not sure why). Books are organized relatively easy to find. Line was long, but it's a good sign in my mind. Got 4 cook-books, all in great price. I'll be back :)
How would this review be described?
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A: positive

Problem: if it wasn't for the owners i probably wouldn't return. heeping plates of food with some items being really good and some not so much in a space with no a/c...
How would this review be described?
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A:
negative