The Coach House Restaurant

Elizabeth Bouley

We have been coming to Tapas on the verandah for several months. The waitstaff is very slow, it took 20 minutes for our cocktails to arrive, but the cost of $2.00 for blue cheese olives (!!!) was exorbitant and the cost of $2.00 for top shelf vodka was unreasonable. Olives cost $4.00 for an entire jar. We are not tourists. Never will go again

Ryan F.

We were very fortunate to have the chef do a tasing menu for us and 2 other tables! Mary. The manager was awesome and accommodate us very well. Delicious food, friendly staff, great drinks and good ambiance. The ice cubes are the big kind, which I love over the little cubed ice.

Oliver Magiollo

Fantastic dining! The bar is so cool. We had the perfect cocktails (Thank you Brooke) while waiting for a table. The menu was very enticing. I selected the seafood risotto. OMG, it was fabulous. Girlfriend had the Cod. Equally tasty. Don’t miss the Pizookie!!!! You have to try the new Coach House. I have to say from the friendly service to the incredible food, this was a night to remember. Thanks, guys. We’ll be back.

Joshua Calianos

I had very high expectations from reading other reviews, but we were a little disappointed with the dinner we recently had. The brussels sprouts were very good, but the entrees were a mixed bag. My short rib was surprisingly dry, although the accompanying vegetables were very tasty. Unfortunately, my girlfriend's steak was not up to expectations at all. Her first cut in revealed a black-and-blue steak that was cool to the touch (and this was near the edge too!). She sent it back because it wasn't edible, and our waiter was very courteous about the error. However, the second try was arguably worse. Our waiter returned the same steak a few minutes later. But we cut into it near the edge again, only to see that it was still uncooked! It was barely warm to the touch and somewhere between black-and-blue and rare (see photo). We looked for our waiter but she had completely disappeared. At this point, my girlfriend was getting hungry so I encouraged her to see if the steak was better-cooked on the other side. She cut into the middle of the steak and it was shockingly cooked. It was medium-rare, not medium, but it was certainly edible (and tasty too). Clearly something weird was going on, because the steak was more cooked in the middle but not closer to the sides. We cut into the steak and found that it had *only* been cooked in the very middle. Going from left to right, the steak was cooked medium at the very edge of the steak, then not-quite-rare, then medium-rare in the middle, then not-quite-rare again, then medium again at the edge. It was like they had put the middle of the steak over heat but left the rest of it untouched. When you took a bite of a slice that was on the border between raw and cooked, the texture of the meat very perceptibly went from tender to chewy in the space of a centimeter. It's a shame that such a beautiful cut of meat was so utterly destroyed. We might come back again for the brussels sprouts but that'd be it.