Leading up to our trip here, I really really talked this place up to Adam. I have always read good reviews on the food and service, and this restaurant definitely was on my "nothing to worry about" list leading up to our departure. Adam lives for steak and I booked a reservation here specifically with him in mind. Sadly we had a some major issues here, one with the food, and another with service, including a truly disturbing incident that I will describe as we go on here.
Things started off well enough, and we were in really high spirits leading up to this dinner:
Our server's name was Ben, and he was really excellent. He had an awesome Brooklyn accent, and he was very attentive. He obviously had a lot of experience serving. I ordered the Pineapple Flambe cocktail, and Adam had a Whiskey Sour. In Wisconsin these almost always come served with pickled mushrooms as a garnish. When Adam requested them, Ben didn't know what they were and had honestly never heard this request before. This was really funny, and Ben earned major points by bringing out a little sampler of all the garnishes the bar did offer for Adam to choose from. At this time, Ben explained that he would be assisted that evening by another server, Joey, and that both would be taking care of us. This is where things kind of started to fall apart and get weird. I'm not sure what was really going on. Ben clearly wasn't training Joey or the other way around, because they never interacted with eachother. There was clearly no communication between the two of them about who was taking care of what, and as a result, our dinner was interrupted about 5 or 6 times for the same thing, once by Ben, and once by Joey. Not very enjoyable, but definitely a do able situation.
For apps, I had the Black and Blue Beef Tartare - White Truffle Dressing and Pea Tendrils $16.00
I've had about a million beef tartares in my life...and I have to say, this one ranks very near the top. This was wonderfully seasoned and dressed. There was also a blue cheese cream with this that went beautifully with the beef. The tartare was special enough on its own that this dish would have been fine without it.
Adam had the Tomato and Buffalo Mozzarella. Heirloom Tomatoes, Basil, Garlic, warm Focaccia and aged Balsamic. $13.00
Another really well seasoned dish. According to Adam, perfectly ripened tomatoes, the freshest mozzarella he has ever had, and wonderfully aged balsamic.
No one came to check on us after our appetizers were brought, Ben arrived first to clear the dishes, and Joey followed a few minutes later to clear the already cleared plates.
Now, it was about this time that the table next to us, a family of four, with a young child under two, and a boy about 8, really started to bother me. I want to preface by saying that I welcome children at all restaurants, not just at Disney World. However, I do feel that if your youngest is wailing so hard her face is beet red, and your oldest is repeatedly screaming about how he doesn't feel well, then I think its apparent to all involved (except the parents) that maybe you just need to give up on the night out. Both children continued screaming...but really, what can you do in this situation? We just moved on and did the best we could to tune it out.
For entree's, I had the Braised Beef Ravioli. Garden Vegetables, Blue Cheese Fondue, and Cabernet Jus $32.00
Now, there were hardly any garden vegetables with this dish, but I can't say I missed them. There was some well seasoned wilted spinach over the top. This dish was absolute perfection. Well seasoned beef, tender, fresh pasta, creamy blue cheese fondue that had a nice sharpness to it.
Adam had Oak-fired Rib-Eye - 16-oz Boneless Rib-Eye, hand-breaded onion rings, and Red Wine Butter $43.00. This dish was supposed to come with onion rings, but came with mashed potatoes, with no explanation. Adam happens to prefer mash, so this wasn't a problem.
This is were the food problem started. Adam ordered his steak medium rare. Before he even cut into it, I could tell it was rare. When he cut into the middle, it was deep red and ice cold. For a restaurant that specializes in steak, this really should not have gone without notice, especially when there was a chef standing right at the pass expediting the meal. We simply just sent it back, and when it came back the second time was done correctly. Now, about 2 inches into the steak, Adam encountered some tendon and gristle. So, we were presented with the age old question. Do you send the whole steak back and have them start again, or do you assume that its just that one little piece and that the rest will be fine and continue on. We unfortunately assumed in this case, and, well, we all know what happens then. At least 1/3 of his steak turned out to be completely inedible. By the end, he had quite a mound of unedible tendons piled up on his plate. Now this was not fat, but actual tendon that could not be chewed. I'm not even kidding when I say the pile was easily the size of one of my gigantic raviolis. This was just a really really terrible cut of meat. They should have been embarrassed to serve it, and obviously quality control was lacking here. Even though we had two waiters, no one bothered to check on us after the steak came back (which was brought by a food runner). Now, after you have finished eating the steak, you can't very well ask for another one, and we didn't. But I was really surprised when Ben came to clear the dishes and obviously saw a huge mound of something inedible sitting there, that he still didn't ask us how anything was. If we weren't on the dining plan, we would have handled things differently. We just resolved to the fact that what was done was done and moved on to dessert.
Split Seconds later, dessert arrived. I had the tasting of Pistachio. Chiffon Cake, gelato, valrhona chocolate mousse, and panna cotta.
There was no panna cotta as described. The gelato was fabulous, as was the mousse. I'm not sure what it was that caused it, but the chiffon cake was extremely sour, and did not taste at all like pistachio. A so so dessert.
Adam had the creme brulee. It was a creme brulee. Nothing really special about it, but it did the job.
I won't lie, I let out a little chuckle at that. Really? Busy with three tables in the restaurant? It wasn't like we were eating next door at Ohana. I didn't even go there with him. I was too mad that we weren't going to make it for rope drop. 
Irvin. Maybe I was giving off a disappointed vibe, or maybe he is just always fantastic, either way, he made our day. He had a great sense of humor, and was totally wonderful, start to finish.
I'll be avoiding the sushi, so hopefully I'm in the clear! 
