Address: 1037 Paxton St #1645, Harrisburg, PA 17104, USA
Phone: +17172362719
Sunday: 12–8PM
Monday: Closed
Tuesday: 11AM–8PM
Wednesday: 11AM–8PM
Thursday: 11AM–8PM
Friday: 11AM–9PM
Saturday: 4–9PM
Jayme Frye
Food is way above average. Although we waited about 15 minutes past our reservation to get seated, that was due to short staffing, not poor service. The service was very good.
Steven Kovalewski
Never had a bad meal . Food is delicious, cooked to perfection, and a nice healthy portion. However, they do need to learn how to make a bourbon old fashion the correct way. Got 1last night and it was all water with a slice of orange and a smashed cherry . Could not taste any bourbon or bitters. Paid $10.00 for a glass of flavored orange cherry water. I have paid $14.00 at other establishments for a real old fashion. Here is a recipe . Please take note and make them the correct way. 1 - Add three bar spoons of simple syrup, five dashes of bitters and 2.5 oz Bourbon to a large rocks glass. 2 - Add 1 large ice cube. 3 - Stir gently. 4 - Zest an orange peel over the glass then add the peel to the drink as a garnish add a maraschino cherry. Now that's an old fashioned
Becca
Picture doesn't do it justice. My mom, dad and I got the prime rib. My sister got rack ribs. I'm not exaggerating when I say it was the best prime rib we've ever eaten. The ribs were perfect as well. Also got the crab dip. Huge chunks of crab. Super awesome customer service. Very nice establishment. Beautiful atmosphere.
DarkTreeFalls
My boyfriend and I went here for a perfect date night. In pictures, there is an actual Candle at the table making it a romantic atmosphere and our Fried Mozzarella is pictured as well. The staff was extremely nice. Make reservations!! We paid $42 for Fried Mozzarella, a Root Beer, Chicken Parmesen and a Smokehouse Tangler. Well worth it. Best Chicken I have ever tastes and the onions were nothing like Onion Rings or anything I thought it would be. If you're wondering if you should go here- I say do it ! It's well worth it.
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Whoe. Cooks? Should be there still
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