I've been skeptical of this place for some time, and I should have just kept my curiosity. Â After much debate, my boyfriend and I decided to give Smith's Row a try on NYE. Â He made a reservation for 8pm and when we arrived, were promptly asked for our coats and seated at a nice, cozy table. Â That's about were the best of our night ended.
Our server was condescending and rude. Â I understand that we don't fit your typical 70-something, old money clientele, but we were there to have a great dinner and enjoy our evening. Â Not be talked down to like we were high-schoolers going to some fancy place our parents gave us money for before prom.
My boyfriend ordered the beef tenderloin au poivre, and what did the rude server say in a very condescending tone?!?! Â Do you even know what au poivre is?! Â Ummm, yeah... It's right there on the menu... Â Water glasses went unfilled and we were never asked if we cared for another glass of wine.
I ordered the scallops. Â They were ok, however they were drowning in Red Lobster scampi oil... After dabbing all that off, they were cooked well and had a good flavor. Â However, to make it look like you got more, they cut the 3 large scallops IN HALF!!!! Â That's just culinary murder!!! Â
The decor inside, however, is very classy and nice. Â The huge staircase in the foyer is very elegant and draws your eyes upward which is beautiful as well with all the iron work that is throughout the restaurant.
All in all, I will never return. Â For $90, I'd rather give my $ to a more deserving establishment.
The food was excellent - absolutely no complaints. My duck breast was cooked perfectly, and the asiago potatoes were fantastic. A small, but well-rounded, bourbon selection was appreciated.
The service was lacking. A manager took our drink orders, brought our drinks, and took our food orders; someone else brought out the food and checked on us once; and finally, another waitress tended to us for the rest of the meal and dessert. My wife's water glass sat empty for quite some time, and we started to feel forgotten. The service wasn't bad, to be sure, but it did feel rather uncoordinated and as though nobody really knew who was taking care of whom.
First thing: Smith's Row is billed a fine dining restaurant that has an extensive and well-reviewed wine list (even according to the rather uppity folks at that wine publication)...
Entirely true, w/r/t the wine & that's the best, absolutely stellar news for this part of Indiana.
While the restaurant's exterior is decidedly odd (Are we in NOLA? Savannah? Â Is that a saloon, and if so, why aren't there horses tied up outside? When did I go to 1889? Why is the door suggestive of a castle? Â WTH?), the styling disconnect doesn't continue to the interior. Â The interior decor is consistent and includes distinctive and attractive metalwork and a table arrangement that is conducive to working meals or family dining without eliminating the possibility of guests seeking a romantic meal.
The slightly less exciting news is that the service is good, not amazing (i.e. service is good, but doesn't meet fine dining expectations as far as style, timing, and unobtrusiveness). Â One plus: the serving staff does an unexpectedly good job with large groups (even with kids), as long as they call ahead (even outside of the second-floor event space mentioned by another reviewer).
The food is good. Generally well sourced and well prepared, though any kitchen occasionally has an issue here or there (especially when trying to send out food at the same time for a 20-top).
I'll insert here that I *really* *really* want to love this place like the child I never had. Â Except that (and mean this earnestly, not dismissively) whoever is in charge of the menu is trying to make SR the pseudo-fine dining equivalent of Denny's. Â There is certainly something for everyone times three on the menu, and (my impression after having had nearly every item delivered to my table on multiple occasions because of family and business events involving many people, as well as several meals with 2 or 4 individuals) not all entrees, appetizers, or sides are created equal. Â
WHY???? Â If it's mediocre, don't put it on the menu!!! Â If Chef doesn't like cooking it, or thinks the people who order it are morons, well, that's not good. Moreover, don't add entrees that don't pair well with every one of the available sides, particularly if you're not willing to pair entrees with side suggestions and gently redirect those who make unfortunate choices. Â They're the customers - they don't know! Â
Perhaps it's the product of being in a small-ish town and feeling like the population won't support an establishment with more defined culinary style / direction - but I feel like there are enough real foodies in Columbus to appreciate amazing food, done well. Â When that's what it is. Â And this, unfortunately, is not that. Â I promise, we're really, really tired of driving to Bloomington for an amazing meal. Â Fingers crossed and hope to die - promise!
Unless your goal is being Applebees, don't plan on serving menu items from (obviously) multiple cuisines involving four languages (French, including several provinces with entirely different styles; Italian, ditto; Mexican (really???); with me including American Steakhouse as a default) with no unifying theme, along with items featuring preparations or obvious ingredients from particular styles (old school steakhouse, Asian, crab house, BBQ joint, and actually, Applebees [Artichoke dip? Â Chicken fingers? Â Really? Â Chicken fingers? - for the love of all that is fine dining, at least put that crap on a children's menu] for example).
In the context of the strangeness related to the exterior of the building, I'm not sure whether it's a case of too many cooks in the (figurative) kitchen or something else.  I have to say that I think that those seeking a fine dining or  business dining experience in the Columbus area are savvy enough to appreciate a streamlined and uniformly exceptional menu over one that offers sub-par or "filler" options. Â
(And yes, fyi, the lunch menu is just as multiple-personality-disordered as the dinner menu.)
P.S. "Fine Dining" pasta means fresh, house-, or at least, semi-dried, home- made. Â If you can't do it, don't do it.
This is THE place to go in Columbus for an upscale dining experience. Fine wines, great steaks, romantic atmosphere, the whole deal. They are also very adept at hosting large groups/events on the second floor, where they can provide a more buffet style service if desired. This is the type of restaurant that you reserve for special events. I don't eat here often, but when I do I've always been impressed with the service and food quality. Reservations strongly recommended during dinner.
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