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David and Kristen Tallent met while working in a Bloomington restaurant and joined forces to create
Platters of skillet-fried chicken and big bowls of buttered corn, mashed potatoes with chicken gravy, and green beans with bacon rule at this westside restaurant where everything from the flowered wallpaper to the antique furnishings suggests days gone by. Baking-powder biscuits, apple butter, and pickled beets round out the meal.
A theme of rich decadence permeates this steakhouse, from the gilded-framed pastoral paintings hung on its dark-paneled walls to the selection of elaborate steaks (one of them drenched in a Courvoisier cream sauce, another sauced with aged balsamic—and some of them dry aged).