Carvers Steak & Seafood

Gabby Person (DarkRose639)

Fantastic dinner and dessert. Steak was juicy and delicious. Brownie was rich and moist. Our server Jaxon was very nice and patient with us.

Nick Wilson

Amazing food and great atmosphere. Thank you Sadie great job! Also thank you chef great dishes!

Michael Martin

With close to 900 restaurants in its chain, Carvers has managed to maintain its reputation as a nice place to go if you're willing to pop down a Franklin for a couple of good meals with a nice glass of wine. There were six of us on this night, each of us being a different type of eater and each of us being a different type of drinker as well; and I must add that the list of wines, beers and spirits is quite extensive and reasonable for such a chain. So you pay $12-14 for a glass of wine (many are just $9) but it's a glass of wine you enjoy and something you'd treat yourself to when at home...same with their list of scotches and such (my friend ordered a Moscow Mule but as with most places, it's probably best to not try the restaurant "specialties," at least those from the bar). When it came time for ordering food, my wife split the Tournedos Oscar ($44) with her friend and was a tiny bit disappointed in its chewiness; we had all arrived partially because the three ladies in our group had feasted on a delicious lunch here the week before, ordering the same dish, and couldn't stop talking about how the meat just melted in your mouth (needless to say, their expectations were high). One of the pieces of my seared ahi was admittedly too tough to even cut with a steak knife, and was quickly replaced with two beautiful but cold ahi filets, seared for a second or two but actually still quite chilly in the center. My other friends both had the special of the night, a complete trio of steak, coconut shrimp and halibut and were absolutely delighted. So okay, some of us were thrilled and others less so; but none of it mattered because we were being served by Dustin who wanted to ensure that everyone was happy (he was adamant at replacing my ahi immediately, explaining that often with tuna steaks it's difficult to know when one turns out to be fibrous...but then this IS a place known for steaks and not for seafood). Dustin's service was impeccable and reason enough to return, he proving as professional as he was personable. A question about a wine, he knew it (my friend tried unsuccessfully to test him on his knowledge). A question about a beer, he knew that as well (if I recall, he's one of 9 siblings so perhaps he did have some prior background in all of this). And of course, his knowledge of the food was superfluous, his descriptions far better than the menu itself. All in all, we chalked it up as a grand evening, even with the prom party of 20 behind us, their nervousness and laughter bringing us back to our own early days of youth when going to such a restaurant was a true night on the town. Our meal was never hurried, the conversations lively and Dustin smiling throughout it all. We'd go back, perhaps not on a Saturday night...but maybe we would if Dustin was there.

Alex Schulte

I have eaten at many prestigious steak houses around the country during my career as a professional athlete. I can safely say that I was absolutely blown away by my dinner tonight. I loved the ribeye! Drinks, appetizers, and dessert were absolutely on point. My partner wanted an Irish coffee, but wanted decaf. Our waitress went out of her way to brew us a fresh pot of decaf and the drink came out on point! I am very impressed with this restaurant and plan on coming back! Thank you for making this night perfect and thank you to our waitress for making this night fun and enjoyable.