The food was fantastic and the service was as well. Robby was attentive and helpful. Management came around a couple of times to check on us. The aquarium makes for a great view while dining.
We sat at the bar during happy hour, so your mileage may vary. The bartender was very friendly and quick to assist us. The menu options during happy hour are fantastic, as were the drinks. I've been to a couple of other Chart House locations, but this one is always my favorite. There's an amazing fish tank behind the bar that must be seen to be believed.
The ambiance of the restaurant is really awesome. You will find yourself watching the fish as you talk and eat. Also ask the staff questions about the tank. Like when do they feed the fish and why the eel doesn’t eat the fish, oh and how many fish species are in the tank. If you are a bisque person you should order the lobster bisque. I’ve come to really enjoy watermelon salads lately and the Chart house is delicious. I highly recommend the Spicy Ahi dish, it was so good. The tuna was high quality. The King salmon was delicious as well, just wished they offered different side options. Definitely a $$$ - $$$$ restaurant.
Always a great time and worth the money! Went here for a birthday dinner and every single thing they brought us was delicious. The seasonal rotating items are always my favorite. We always get both of the soups to split and some oysters. Our server was awesome too, friendly and totally cool with us taking our time and paced the food perfectly. Obviously we usually get the sea bass too because you can't see it on a menu and not get it right?! The fish tank in the center of the restaurant is mesmerizing as well. Will be back for sure!
Warm, fresh bread--- AWESOME! Huge, salt water aquarium --- MESMERIZING! The problem is the bread and aquarium were the ONLY highlights. Was so underwhelmed by the rest. Taste is an individual thing. However, this one has me baffled as to how anyone would like it--- let alone become a repeat customer. It must be extremely difficult to sustain a successful and profitable restaurant based on bread and a fish tank. If you are reading this before your meal, rethink your reservation.
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