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Businiess name:
5 Seasons Brewing
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Review by:
citysearch c.
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Review content:
After reading the other reviews about the service I would have thought we were at a different restaurant. Our server (I think his name was Adam) did an excellent job of not only covering the specials and all food questions we had but was also very knowledgeable about all of their beer. The atmosphere was wonderful but possibly a bit noisy (not bad for a bar, but not the kind of place I would want to have a meeting or a date with my wife). Parking was painful as part of the parking lot is under construction and with the way it is set up they almost force you to valet your vehicle. The beers we tried were absolutely top notch and I would go back again just for them if nothing else. Our only complaint was about the food. Almost everything we saw on the menu was organic which was a nice surprise. For appetizers, we started off with edamame and the scallops from their small plates selection (basically like tapas) . The edamame was perfect. The scallops were cooked perfectly but then the plate (luckily not the scallops) was drowned in a very strong sauce (probably 3-4 oz). They were still great scallops as long as you avoided too much sauce. For dinner, we had the Filet au Poivre and the Lamb Tenderloin. The filet was a generous portion (2 x 1 in. medallions) and cooked exactly as I ordered. The pepper they crusted it with was a bit heavy handed (tasted it for hours afterwards) and again, the plate was drowned in sauce (3-4 oz at least). Were I to order it again I would ask for a light peppering of the steak and the sauce on the side. The lamb was a bit overcooked based on our order of medium rare and had a proper amount of sauce but the sauce had such a smoky flavor as to be almost overwhelming. The lamb was still very tender but was medium to medium well. The portions were very generous but even with my rich Copperhead ESB beer it was not able to cut the sauce/pepper on my filet. I will be going back but I will be making sure to ask for sauces on the side next time.
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