I would not classify it as a top notch (or second or third) steakhouse.
that said...i have been several times and will be again.
good but unspectacular.
Shula's is much better.
It's not the menu, food quality, or selection that doesn't quite get Yachtsmans a glowing review - those are all great. I simply don't think that they know how to cook a good steak. You can cut a hunk of beef and cook it medium rare and serve it just as anyone else can...but it's the seasonings/ rubs/ spices/ sauces that bring out and augment the flavors. Bobby Flay has taught us that much...and after experimenting at both home and in restaurants...he's right.
They just kinda cook raw beef and give it to you....nothing brings out the flavor. Any chef or steak afficianado will tell you that filet is one of the more "tasteless" cuts of beef due to its relatively low fat content. to cook it well...sauces, seasonings, and sides have to be used to "bring out" the flavor. Yachtsman doesn't do that....i had probably the blandest chateaubriand in history there...not bad quality...just nothing to set apart from unseasoned beef.