Restaurants near York Executive Properties

I have been going to the Keg (10+ cities) for 40 years. It has long been incredibly solid if not great. I think it buries Ruth’s Chris, and on most days is on par with Morton’s or some of the best Indy steakhouses. This year I’ve been to the Keg in 3 cities, 5 meals. Service is always an 8-9 out of 10, staff knowledge is great, personal touches are there. There are only 2 comments I’d make: -noise level/ambience. If you need a dark/quiet/private environment, find a different place. The Keg is always busy, and filled with every type of diner - corporate, special events, groups/teams, families, dates. It will Always Be Loud. Do not be surprised. -Heated plates. I’ve paid for prime rib and steak 1000 times in dozens of markets. I have spoken to Keg staff in many cities-and I have no idea why a restaurant with such a high reputation for serving excellent proteins, push them out on plates that are at such a high temp—they continue to cook the proteins for ~10-15 more minutes. A $60 prime rib or steak, anything medium or less, come out perfectly, same with fish. Within 5 minutes, check the underside of the protein — and it is unfortunately now over cooked, and drying out. I started ~5 years ago, asking my server to bring an extra, room temp plate to transfer the protein onto. This is the only way the protein tastes like it is supposed to. Every time I ask, servers are not offended, rather they all say they wish they didn’t have to serve on high heat plates, for the same reason (as well as mild burns even with carry-towel). I am definitely not the first customer to bring this up. So Keg: as my review shows, I’m a lifelong fan. I just fail to understand a great steakhouse continuing this practice—I have never heard one reason (“keeps food warm….creates a warm ambience for patron”..are the only two I’ve ever heard) that outweighs the potential damage it’s doing to the most expensive part of the meal. Glad to discuss with anyone in mgmt. I’m your champion already!

We had a business meal with 8 and I cannot think of anyway to improve our evening. Our single wait staff handled our entire food and beverage service professionally, friendly and quickly with absolutely no mistakes, she was The Best. The food is as it always is at Taverna, second to none. Wonderful appetizers, spectacular mains and a good selection of drinks to accompany any choice of food. We all had an evening to remember

The food is good and nice small place. I was asked if it was a special occasion when I made reservation and said it was my wife’s birthday. They asked again when they called to confirm we were coming. Then the server asked again when we were ordering. Simply put they asked over and over if it was an occasion, but didn’t offer or do anything to acknowledge occasion. Why bother???

From the waitress to the front staff how we miss Lisa was the most amazing celebration for my husband thank you

Back at Little Grouse.. I wish I had another place to compare it to, but it is just so hard to eat anywhere else when it is this good. Chef Brian continues to knock it out of the park! Went alla famiglia again and not a disappointment to be had - snapped a few pics then on the last few courses, we were too eager to dive in. Meatballs (always have to), focaccia (like Nona just made it for you), the scallops with the parsnip soup were melt-in-your-mouth, the squash risotto (don’t sleep on the amaretti cookies - insane how well they pair), and let me tell you about the new way to eat lasagna.. the cheesy girella with the bolognese and pomodoro 🤤🤤🤤 - I call it fancy, with soul! Then to burst our guts even more, we jumped on the Striploin with Nduja braised lentils, MY GOSH! Finished the whole evening with a chocolate budino with rum raisins and a coffee. Could not have asked for a better meal ⭐️⭐️⭐️⭐️⭐️