Some of the worst food and definitely the worst service I've ever had. If you find yourself in the unfortunate spot of eating there, make sure you DON'T HAVE STEVE AS YOUR SERVER. He will make snarky comments if you ask for water with no ice or an extra lemon. And if you leave less than 25% for this abuse, be prepared for him to chase you out the door telling you what trash you are. And the quality of the meat will turn even the most diehard carnivores into vegetarians-at least until they can get to a REAL steakhouse. I paid $200 to get abused for no reason by Steve. I found out from others he's one of the main reasons they no longer go there either. Do yourself a favor and go a few miles down the road into Batavia where you will have your choice of good restaurants.
Review Source:The food and service was very good, but to drive over 90 miles to eat a pound of prime rib, a small salad and the equivalent of three dinner rolls and a baked potato, even for 13.99, is not worth it, unless you live a lot closer. It is not, however, a blow your doors off, so to speak fantastic, though.
Review Source:Wow. I don't know if the previous reviewer was at some other place, but I beg to differ on most counts. We stumbled on this place on a short jaunt off the thruway at lunchtime on Mother's Day. We got seated in just a couple of minutes. The main courses were a little much for a lunch while on the road so we both ordered the crab cake appetizers which were perfect. We each had a salad, mine was the standard garden salad with their roquefort/bacon dressing, and it was great. Had quite a bit of fresh non-lettuce type greens like mesclun, arugula and spinach or similar and it was all quite fresh. My partner had the Caesar salad, made at the table and very nice and quite enjoyable too. The rolls and little corn bread cupcake thingies were fresh and warm and just fine. Service was perfect.
I would agree on the decor being a bit dated, but hey, it's a landmark place and the building itself, built of river stone, is very cool. The prices were a bit steeper than we normally expect to pay for lunch, but I challenge anyone to find a better place along that section of Rt 5. We agreed, we would stop there again.
Red Osier is one of those names that is plastered all over Rochester and has a glowing reputation so my GF and I went out to their Landmark restaurant in LeRoy (nearly the middle of nowhere) to check the joint out.
The first thing we noticed is that the parking lot was packed and the interior of the place was absolutely giant. There had to be seating for at least 200 people (and we still had a 20+ min wait. It was a Friday night so the wait wasn't out of line so no demerits for that in my eyes. The decor is fantastically out of date with Nana's ancient flowery window dressings, festooned with fake flowers and a feel that better fits a funeral parlour than a restaurant.
We utilized one of many coupons on their website and both ended up ordering their 14 oz prime ribs with their standard accompaniments (rolls, muffins, side salads) as well as a Caesar salad to be made tableside with sides of mashed potatoes and a baked potato.
The Caesar salad led off our memorable meal at Red Osier. My girlfriend was hoping for the best when we placed our order since she loves Caesar salads.....one of her favorite experiences was a table side version out in SF. My GF noticed right away that the bowl used to make the salad in wasn't cleaned after the last one (and however many others)......not cool. The next and biggest disappointment was that unlike a proper tableside service, all the server did was to add vinegar, cheese and a dab of oil to a pre-made bottled style dressing. They dumped some anchovies on top after they were done and the taste ended up being ok, but if you promise table side service you had better actually make the dressing at the damn table!
The regular salads that come standard with the meal were the most generic salads you would see any any diner or country family restaurant and had flavorless iceberg and standard toppings. My house special blue cheese dressing was almost completely flavorless and nearly indistinguishable from a bad version of ranch dressing. It lacked any tang and the blue cheese that came on the side in a cup could barely be noticed. They also had the gall to charge an extra $1 for their house dressing which just added insult to a bad salad. I think that's how the saying goes at least......
The bread basket was filled with rolls and little tiny muffins. The rolls were obviously not baked fresh and my GF said they had the consistency of Nerf balls which I laughed at and agreed with. Completely flavorless. Whatever their tiny muffins served with rolls were, they were way over crisped and didn't inspire me to make an army of tiny muffins and try to take over the baking world like good baked goods are known to do.
All this leads up to the prime rib. We ordered both medium rare and they came out cooked to the proper temperature, which was the only saving grace for the entire meal. Things went quickly downhill when we discovered no seasoning what-so-ever. The outside was a miserable looking gray colour with no seasoning and the au jus served with the meat was obviously derived from bouillon. My baked potato was way over cooked and dry and we think that my GFs mashed potatoes might have been made from flakes.
All in all this was one of the most disappointing restaurants I have been to in a long time. I would strongly recommend people stay away from Red Osier and go somewhere that actually cares about the quality of the food they serve to their customers. Boooooooo!
Me and my family went here recently on our way back from a very fun day in the Rochester/ Finger Lakes region.
I started out by ordering the Prime Rib Soup. I expected it to go really good, but I was wrong. It was still good, I just had high expectations.
After that, instead of opting to get a regular meal, because I wasn't hungry, I picked up A bowl of Lobster Bisque.
The Bisque was superb, a great soup. They put a big piece of lobster in and then they pour the homemade broth over it, really good. My kids and wife's food was great, too, as they recall.
Ate there last night with a great 2 for $25 special they were having which included delicious soup, an excellent starter salad (though I have to admit the greens were somewhat limp, but the beets and radishes were a nice touch), choice of potato (the gf took regular house mash(they serve 5 varieties of mash, including a sweet potato mash) I took the sweet potato mash, it was somewhat "wet"), and then a choice of 5oz fillet Mignon, or 10oz prime rib. Â We both took the filet's which were cooked exactly to order. Â Their flavor was delicious (Not sure if they were even seasoned honestly. Â It's not like a commercial steak house like longhorn that over seasons your meat) and they were so tender. Â Let me tell you about the prime rib though anyhow, VERY generous slices. Â
I was so impressed with our servers service (Shannon?) that we left her an $11 tip on a $29 bill (38%).
I can see how tightwads complain about the prices, as regular menu prices are slightly higher than normal, but it's nothing outrageous as some reviewers might have you believe.
The food itself is amazing. Prime rib, filet mignon, lobster tails, soup, New England mashed potatoes (with lobster): all excellent.
A few things are lacking. The decor is tired and does seem geared to the retirement crowd. The music was some awful instrumental elevator music-type stuff. They don't seem well suited to parties larger than 4 (we were a 6 top). The bread basket was disappointing for the average entree price (white and fluffy). There is no wine list to speak of which is unconscionable so close to the Finger Lakes wine region.
We were seated right under some compressor or blower for the air conditioner which would turn on and be loud and cold. Service was a little slow but the waitress was friendly.
They ran out of prime rib cooked medium rare so the manager came out to make suggestions. Two of our party swapped entrees to make it right but the rib in question still came out medium after all that. To their credit the manager comped that entire meal to compensate.
Overall it was good food and with a few improvements it could be an amazing restaurant instead of just a good one.
Just went here tonight. The positives: the best prime rib you'll get in western NY that's for darn sure, and it is carved table-side so you KNOW it is coming fresh and the right color! The salads were good, and the Caesar is made table-side too. Â The negatives: It seems like this place has some kind of unspoken age requirement because it certainly appeared that way when we walked into the dining room. It has odd decor. I'm not sure if it's been through a few renovations and didn't decide on where to go, and the bathroom was very small too. Our server was nice but messed up the 4 courses we were supposed to get and insisted we didn't get things with our meal that we actually did. She fixed it at the end and gave us everything to go, but I find that sort of not the point. Oh well, we will enjoy them tomorrow for lunch. This is not a place for children at all. You will find yourself being stared at if you bring one, even though ours is impeccably behaved and didn't make a peep. So, to wrap up- go for the awesome hunk of meat, but don't expect to see anyone under 55 around. And know what you want to spend, because for Batavia area this place is expensive. At a minimum 20 a head but probably going to be more.
Review Source:I have been here several times as I grew up and continue to use it as a nice place to take a date. The food ranges from ribs to all types of steaks, to many lobster and crab dishes. The bar's nice, waiters are generally good, I've only had a bad server once, and I've never seen him since ( thank goodness, since he didn't have a place in food service, based on that one time). The desserts are great, I love the bananas foster! I would say you gotta go here if you're passing through! It's also quite reasonably priced if you go to their website and get a coupon, which is always respected (no dirty looks!) and gets you a great meal, like an 8 oz filet mignon and a lobster pot or a lobster tail for about $20!
Review Source:My folks insist on going here every year to celebrate my and my dad's birthdays. I'll echo what's been said: this is the best prime rib I have ever had. In my life. Period.
It's an interesting place. Part steakhouse, part weird chalet, part weird ass time warp bar area.
It's always a tragedy coming here with my wife. She's not a huge fan of red meat and this is red meat heaven. If red meat and my wife were two countries, red meat would be the US and my wife would be Qatar. If they went to war, she would be defeated. The meat would win. But then again, the meat always wins.
Last time I went there was lobster and meat in everything I ate - and if there was no lobster or meat, it was swimming in butter. I swear going here is taking years off my life. But, it's so good, I don't care.
The staff are always nice and we always get a really friendly waitress.
The prime rib is served tableside, cut from a piece of a huge piece of prime rib. The carver cuts off the size you order and then bathes it in au jus. It's so beautiful, you will hold back tears of pride that you are American and bite your tongue so you don't belt out the Star Spangled Banner. That would just be awkward.
Best prime rib I have ever had, and I've been everywhere. Â This was a ritual of mine back in college to try to get here once a year. Â I've been to New York, Chicago, and the best steakhouses in Florida and I still contend this is the best prime rib I've ever had. Â The caesar salad is also an underrated item, served tableside. Â Well worth the trip from anywhere in Western New York.
Review Source:This is one of the best restaurants in western New York. Just 5 minutes from my childhood house, it has some of the juicest prime rib you've ever had, at a really great price considering how much you'd pay in a large city. The staff are very friendly, and you get much more food than you could ask for. It's definitely a treasure of the area.
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