"This place was an absolute dream from start to finish. The moment you walk in, the décor hits you stunning, intentional, and beautifully curated. You can tell they took their time crafting every part of this restaurant, hotel, and gallery. Whether you sit outside, inside, or at the bar, every area has its own vibe, and all of them are immaculate. We had the pleasure of meeting Executive Chef Mike Wilson, which was so cool because I love meeting chefs as a big foodie. I asked him what the one thing on the menu was that I absolutely needed to try, and he told me the Steel City Reuben. THAT Reuben has been the best thing I’ve eaten all week. I’m still thinking about it. The balance, the flavors, the fries everything worked perfectly together. I’m not even a pastrami girl, and this was my first time trying it… now I love pastrami. That’s how good it was. This is definitely the lunch spot. My date got the Panzanella with shrimp, and I ended up eating half of his salad because it was that good. Fresh, balanced, and full of flavor. Our drinks were made by David, our bartender, and they were exceptional. He listened to what we liked and made the perfect suggestions. My favorite was the Winter Botanical Spritz so refreshing and beautifully crafted. I also tried the Blood Orange Cider Margarita, which was delicious and full of flavor. One thing I really loved is how you can change the vibe of your experience just by moving around. We had our first drink outside with the breeze and then shifted to the gallery area it gave total speakeasy energy with the artwork surrounding us. It felt like a whole different mood in the best way. I heard the menu changes often, but I truly hope they never take the Reuben off. It deserves to be a signature. Everyone needs to try it at least once. It’ll change the way you look at Reubens forever. I’m already planning to come back for dinner, and I definitely want to come back for lunch again just for that Reuben. The atmosphere, the food, the views, the vibes everything made this such a memorable experience. And something a lot of people probably don’t know is they also have a cooking school and wine blending classes available for sign-up. The entire place is an experience! Chef Mike, if you see this what should I try next time? Because I’ll be back soon."

"Food was superb. Dinner on 12.29.25 - Chicken fried bacon and yeast rolls for appetizer with hot honey dip. Grouper and pork loin for main course. The flavor combinations were exceptional. We left very little on our plates!! Went back for lunch the next day. Kudos to Chef Mike!!"

"What a great setting and atmosphere. Our attendant Keke was amazing with her recommendations. The food and detail didn’t disappoint either."

"This place is going downhill. Used to be one of our favorite restaurants. This weekend we had reservations and got there only to find about six tables occupied in the entire restaurant. So obviously others are experiencing the same thing. Not only was the food not very good, some of it had gone bad and was unedible. We didn't finish any of our three dishes, paid the bill and left."

"Each and every part of this establishment is well thought out from the menus to the decor and design. Perfect place for a romantic brunch date. The portion sizes are perfect! I had the 3rd Coast Omelette and my husband had the Chicken & Biscuit with a side of Conecuh sausage and a sunny side up egg. Every bite was delicious and has me wanting more already."