"Known as the Extra Heavy Filet Mignon, it weighs in at about two ounces more than the regular filet. It came out mildly seasoned, with a nice outside char and cooked medium like we asked. An excellent steak!"
Cliff Strutz
"The bone-in filet proved to be a superb cut of steak. Highly recommended!"
Cliff Strutz
"Some of the best burgers come from steak houses and the one they serve at Pine Club is outstanding!"
Cliff Strutz
"An only-in-the-Midwest salad: crisp, cold iceberg lettuce topped with big hunks of bleu cheese and sweet French dressing."
Michael Stern
"The mashed potatoes are highlighted by big chunks of skin-on spuds."
Cliff Strutz
"The rolls in this basket are great with cocktails, but especially handy for mopping steak juice from a plate."
Michael Stern
"The dining room is divided in two by a beautiful wood bar. This is the darkest restaurant I have ever visited."
Cliff Strutz
"While top-drawer, big-name steak houses proliferate in America's cities, this terrific place is Dayton's own ... a great-steak experience like no other."
Michael Stern
