REVIEW

Upon arrival for our 7.30 Monday evening reservations, the maitre de promptly escorted our party of two to our quaint booth off to the rear of the restaurant. This gave us a view of the entire dining area with its rich ambiance of masculine dining tables and chairs along with crates of the finest wine scattered intermittently between tables. The hustle and bustle of the wait staff was a contradiction to the elegance of enjoying a fine meal at a slow pace. While reviewing a fine wine selection of American, Spanish, African and Australian wines, we devoured the piping hot onion bread. Our waitress appeared to have a large quantity of tables to attend to. However, she did not make us feel neglected. The presentation of the cuts of beef along with the tempting filet of salmon and four pound lobster were enough to make us cut right to the main course and skip an appetizer. The filet mignon and filet Oskar were both prepared to order and melted in our mouths. The lump crabmeat sitting on top the filet Oskar lived up to standards for these Baltimore natives. The generous portions of steamed fresh broccoli served with sauce hollandaise and the lyonnaise potatoes were an excellent addition to the filets. The decadent evening ended with pleasing our pallets with Morton's legendary hot chocolate cake and Hagen Daas. An overall enjoyable dining experience for those willing to relax and slow down from the day’s hectic pace.