The Coach Grill experience can be summarized in a few words: dry, overcooked, and outdated come to mind. Let's discuss last evening's meal: the delicious bread arrives with semi-frozen pats of butter that promptly tear it to pieces; the main entrees, filets with Maryland crab cake and chicken, arrive with smallish filets that are overcooked and dry as is the crab cake; the Statler chicken is good but tiny (no steroid fed poultry here) and not what you expect from a restuarant of this reputation; the side order of asparagus is done to destruction tasting more like my lawn looks at this time of year; and dessert is an unremarkable, bland cheescake with stale crust. Our server had to be asked twice to refill our water glasses and an elderly group of diners resorted to calling out for their server from across the room. The clientele included a baby in a stroller, teenagers in shorts and sneakers, and mothers in near beach apparel. The decor is an outdated, upscale steakhouse look that no doubt was reproduced all over the country long ago. While this enterprise of the BBRG affords convenient parking, I suggest that you still head to Boston for your memorable steak experiences (easily forgetting the pain of parking after enjoying your fabulous meal!) If you must remain in the suburbs stick with the chain steakhouses as they offer a better value for your dollar and better steaks too!
Pros: A convenient location in the suburbs for high end diners.
Cons: Just about everything else...........
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