Q: negative

A: My biggest pet peeve is I'm trying to find property within a certain area only to find out that PRS is representing the client. What makes it massively inconvenient is that they do not allow cats - not one potential property is available to me and I'm not giving up my friends.

Q: negative

A: Wow. I realize sending a vegetarian into a meat palace isn't going to turn out well...but, the meatatarian was with me and he wasn't impressed either. Decor - great decor, great theme, standard dark, red, plush steakhouse. The staff was aloof at the door and the waitress was as well. We were 20 minutes early for our dinner reservation so we were going to have a cocktail in the lounge which they didn't direct us to, and then the waitress forgot our drinks. A manager noticed and fixed the issue however, that was just plain sad. It wasn't bumping- our reservation was for 9pm. Let me say that the choice for this spot was ease of access only as we stayed at PH this last trip. We were sat a decent table, a round booth that was comfy and lent us a great vantage point for people watching. The waiter was fast, knew the menu and to the point. We were missing out on a return round of drinks. I ordered a Beefsteak tomato salad, we ordered shrimp cocktail and calamari to start. DH ordered a fettuccini - lobster fettuccini. All tasted AWFUL. Calamari was rubbery, cocktail shrimp were actually jumbo prawns that weren't deveined, tomato salad came as a scalped tomato with some cheese on top. Pasta tasted mushy and the lobster was chewy. Luckily we weren't too hungry because we didn't finish any of it - but we also didn't complain. Pricing was out of control - even for a steakhouse. Mortons/Hy's is far better quality & service for far less. Wouldn't head back here for love or money - nothing nice to say.

Q: positive

A: I don't give out many 5 star ratings. And, there really are a few minor negatives I will discuss but it has been a long time since I have dined at a place that prides itself on pleasing the customer with top notch food and service. You won't find billboards or flyers advertising this place. They have been there for 37 years and mostly word of mouth fills the place. Frank Sinatra dined there often enough they made some of the walls bullet proof for him. The area of town is not so desireable and you would pass this place 100 times from the look of the outside. However once you enter you are transported into the rat pack era with photos of 50's and 60's stars donning the walls and a soft lit room with warm welcoming tables greeting you. Our waiter was the best. Friendly, efficient, and full of stories he helped us decipher the menu which is mostly french quisine. I opted for the 5 course fixed price menu, a reasonable 46 dollar price tag got me my share of a large basket of fresh veggies and lettuce (make your own salad), a shrimp and scallop appetizer that could have been my main dish elsewhere, a muse bouche, a lamb shank so tender it fell off the bone just from looking at it, and a chocolate mousse desert that was very good. The Coq Au Vin my wife ordered with her $38.00 four course meal (no muse bouche) was also excellent. The meal took almost 3 hours and we never felt rushed. The waiter shared stories about the history of the restaurant and we truly enjoyed his attentiveness. The meal wasn't perfect, the mashed potatos were overdone and too cool when they arrived and the french fries for my daughter were soggy. Other than that, everything was amazing. This is a great date place. I wish they had kids items but they are very willing here to modify the dishes to accomodate kids tastes, (they have filet and shrimp skewers and they made them with just shrimp for my daughter) or the picky eater (they made the lamb chops without sauce for my mother). don't be afraid to ask and definitely give this place a try.

Q: positive

A:
Being a pescetarian, my options were extremely limited, yet as you see, I gave this place 5 stars. If any smell is gonna get me to eat meat after 5 years, it's the smell of Chux. No frills. All old school, making cheap food taste amazing. Doing a great job, Chux. Keep it up, & I'll keep coming back.