Ario

"Whenever I go to a place like this and over pay for a steak and not one bite makes me close my eyes and go, “Mmmmmmm”, I get super disappointed. That was this place. Everything LOOKED good but almost everything LACKED flavor. The best thing was the truffle potato wedges but they doused them in so much truffle mayonnaise that it took away from how perfectly cooked and prepared the potatoes were on their own. Also, if you’re going to perfectly broil tue potatoes, why wouldn’t you melt the cheese too? Kind of a weird choice. Steak was cooked perfectly but had no flavor except for salt. I always feel like a place of this caliber should definitely have flavor, their steaks should definitely stick out for the price. They gave me 2 complimentary crab mousse with avocado in a little house made deep dish cracker that was pretty decent. And why does every place in this hotel charge $7 for a soda?! The service and atmosphere were wonderful, the food was just a lacking in the flavor department. The steak was kind of an inferior piece for the price. If the steak came with sides instead of being ala cart or if the meal itself had been like $50-$80, I would have liked it better."

"Been here twice and it has not disappointed. The food is what I would expect at fine dining, and the service is top notch. We had hamachi crudo, beef tartare (best Ive had), french onion soup, side of mac n cheese and zucchini with pesto sauce"

"We were staying at the resort for a rest and reset vacation and reserved dinner here for our last night. We had a great experience, the staff were kind, attentive, and gave great recommendations. We had the poached lobster and filet which paired well with their Mac and cheese, truffle wedge, and the asparagus. All were delicious and would highly recommend if you are staying to go and try."

"Complimentary creamy goat cheese in a delicate funnel with artisanal bread and butter. Appetizers: Pan-seared Sea Scallops with parmesan foam, porcini cream, chive oil, and hazelnuts, perfectly cooked for a tender mouthfeel. 14-day Dry-Aged Duck breast, cooked medium-rare, served with cauliflower puree, parsnip, and gooseberry sauce, garnished with nasturtium. Australian lamb chops, brined in lemon juice, salt, and pepper. Accompanied by a side of asparagus in sun-dried tomato sauce."

"We had drinks,and that was the best part, I the dinner. My fish was picture perfect. Taste wise, not so good not cooked though, a very small portion for the price, my wife's steak was dry, no sauce was added, the potatoe wedges with cheese were good, and the desert was great. The person serving us was very good, and made our visit genuine. Prices are too high, for the quality of the food served."