Hours
| Thursday | 11 AM–12 AM |
| Friday | 11 AM–12 AM |
| Saturday | 11 AM–12 AM |
| Sunday | 11 AM–12 AM |
| Monday | 11 AM–12 AM |
| Tuesday | 11 AM–12 AM |
| Wednesday | 11 AM–12 AM |
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Reviews
Kristin Hayes
I had the pleasure of staying at the hotel and enjoying a meal in The Great Room, and made frequent trips to the bar. Over the few days that I was there I experienced nothing but top notch service. Each and every one of the Bartenders and Servers were friendly, accommodating, and efficient. The prices were a little high compared to what I personally am used to, but the quality of the food, and the service made the experience well worth the cost. I would not have a second thought about returning. Ive attached a picture of my meal, it was absolutely perfect. By far one of the best steak dinners I have enjoyed. The steak was cooked perfectly, and all of the veggies were tender and well seasoned.
… morePeter Nguyen
I visited for Huntsville Restaurant Week and went for the three course dinner menu.
The Caprese Salad starter was incredible! Made with fresh heirloom tomatoes, the salad and dressing was just bursting with umami. It was really surprising how well the entire dish came together.
For the entree I went with the Shrimp and Grits option. This was sadly a step down in quality from the starter. The shrimp were overcooked. And the prep work was inconsistent – all of the shrimp had their tails removed except two?? The caramelized onions were barely caramelized and the knife work on them was similarly inconsistent – pieces julienned were next to pieces wider than my thumb. The temperature control was similarly off – some areas of the dish were piping hot, other areas were clearly lukewarm.
The dessert was delicious, but construction was odd. The banana’s foster crepes were created with vanilla bean ice cream logs that were presumably piped out into logs, refrozen, then wrapped with the crepes. Therefore the crepes were neither warm, nor had the fringe crispiness that adds textural contrast. The crepes were just like soggy paper wrapping around the ice cream. Further, everything was slathered in chocolate and caramel syrup that smothered any flavor from the actual banana’s foster aspect. Creativity, definitely for the idea, but execution was poor.
I suppose given the air of the restaurant I expected better quality. It was okay for any other place, but you can’t argue with the price/restaurant week special!
… moreThe Caprese Salad starter was incredible! Made with fresh heirloom tomatoes, the salad and dressing was just bursting with umami. It was really surprising how well the entire dish came together.
For the entree I went with the Shrimp and Grits option. This was sadly a step down in quality from the starter. The shrimp were overcooked. And the prep work was inconsistent – all of the shrimp had their tails removed except two?? The caramelized onions were barely caramelized and the knife work on them was similarly inconsistent – pieces julienned were next to pieces wider than my thumb. The temperature control was similarly off – some areas of the dish were piping hot, other areas were clearly lukewarm.
The dessert was delicious, but construction was odd. The banana’s foster crepes were created with vanilla bean ice cream logs that were presumably piped out into logs, refrozen, then wrapped with the crepes. Therefore the crepes were neither warm, nor had the fringe crispiness that adds textural contrast. The crepes were just like soggy paper wrapping around the ice cream. Further, everything was slathered in chocolate and caramel syrup that smothered any flavor from the actual banana’s foster aspect. Creativity, definitely for the idea, but execution was poor.
I suppose given the air of the restaurant I expected better quality. It was okay for any other place, but you can’t argue with the price/restaurant week special!