John Thomas Steakhouse

Our waiter was ponpous and overbearing. The lobster was fair but at sixty dollars, very overpriced. The steaks, genrous in size, but over cooked, full of fat and grizzle.At forty dollars I expected ALOT more. The cappicuno poor at best, I thought was in the woods, camping! The shrimp bisque, don't ask! I don't cook for myself but, I think I could do better! The meal was ok for a average restraunt but I ended up paying three hundred and eighty dollars plus a seventy dollar tip. Good thing may date was super hot, or the evening would have been a total waste. I have eaten dinner in many cities around the world and have receicved better food and service for a whole lot less. This was a dinner for two on a Saturday night, Sunday night, different town, ten persons, great meal thirty dollars less. You figure? Pros: close to hotel Cons: too numerous to mention more

For a small college town like Ithaca, it was nice to find a good steak house that served prime aged beef. \r \r The portions are quite generous, a 48 ounce porterhouse for two, a 24oz bone in Ribeye, and a filet in 10 or 14oz servings? Like most steak houses the steak come a la cart but with servings like this you definitely want to take it easy on the starters and side dishes. \r \r They also serve fresh seafood (including live main Lobster), chicken and a vegetarian dish for those that are so inclined.\r \r On our visit one of the party had the 14oz filet that she was thrilled about, another had the Salmon Filet that wasn?t anything extraordinary, and I had the 20oz bone in New York which they cooked perfectly to order.\r \r Disappointing were the side dishes, a mealy creamed spinach that cried out for seasoning and a saute of wild mushrooms that suffered from the same dilemma as the spinach.\r \r Needless to say everyone went home with a doggie bag, lucky dogs.\r \r Pros: steaks Cons: side dishes more