“The food was good. But to pay 55$ for a filet mignon and nothing else in the plate was weird to me. Had to pay 9$ for a baked potato as an extra.The server was very nice and she made us feel comfortable with 3 young kids. We never felt like it was an issue.“
“Had a nice meal here as a couple on a Monday evening. Nice classy atmosphere and friendly service. We each had a NY strip steak (which comes with a salad and side) and a cocktail. The bill was a little more expensive than we were used to in Canada (CAD$210) but I'd say it was worth “
“My husband preposed to me at Sterling and they made the entire experience unforgettable. We also held our after wedding diner at the restaurant which was wonderful too. The staff is always incredible and I am never disappointed. It is worth the money“
“This place is a rare find that combines an inviting atmosphere with culinary excellence. It boasts a selection of dishes that are both familiar and innovative, inviting diners to explore new tastes within the comfort of well-loved flavors. The pasta dishes are particularly noteworthy, made with freshly rolled pasta and sauces that simmer for hours, packing each bite with depth and character. The wine list complements the menu perfectly, featuring selections that highlight the best of each region. Dining here is more than a meal; it's an experience that celebrates the joy of food and the pleasure of good company.“
“I came here for a business lunch and dinner. The atmosphere and service were great. The appetizers were delicious, though not convinced the carrot twist on hummus is really necessary. Asparagus side was one of the best I've ordered anywhere. The Filet Mignon tasted a lot better than it looks, as it was cooked to perfection. The tuna is really great too. Overall, a great experience. ?“
“Went to Chop yesterday evening. Striploin cooked to perfection but waaaaay to salty - salt was the only thing we were tasting! Also, bottle of red wine was too warmed - mostly tasted the alcohol.Service was great, as was the overal atmosphere.So...if I were to return I'd specifically ask for 50% less salt on my steak, and for the bottle of red to be chilled/put on ice. Finally, management should add the year of the bottles in their wine list.“