Results 1-5of 5 Reviews
North Palm Beach, Florida
February 16, 2005
My fiancé ordered the French dip and I had the Philly cheesesteak, which were essentially the same sandwiches dressed differently. However, both were excellent in their own unique way and warranted a to-go box so we could enjoy them again later. Also excellent was the soup du jour - New England clam chowder. It was a curious choice, I thought, for a mountain resort town but enjoyable nonetheless.
Website: Deno's Mountain Bistro
From journal Winter Park Skiing 2005
Huntington Station, New York
January 28, 2005
From journal Timber Run in Winter Park, CO
November 12, 2004
From journal Summer on the Mountainside at Silver Creek!
March 14, 2004
From journal Rocky Mountains
by Susie Go Go
March 10, 2003
Then, there was another period of waiting. At that point, we're still not sure exactly who our server is. The hostess comes back and takes our order. I order the filet mignon cooked medium well, my husband settles on a pasta entree. The hostess brings out a basket of bread, and then quickly darts off. The bread is cold. Not room temperature--I mean cold. The butter is frozen. Not an easy task, spreading frozen butter on cold bread. My husband had ordered the wedge salad, which looked considerably better than my house salad (which was merely mixed greens).
After another little period of waiting, a server appears with our entrees and proceeds to tell us that our order wasn't his ticket but he saw it was ready and went ahead and brought it out to us so that it wouldn't get cold. I speculate that this gentleman was supposed to be our server, as I now noticed him serving tables around us. Where he had been up to this point, I do not know. I then looked down at my steak, which I notice is a bit charred. I have had MANY a filet mignon cooked medium well, even well done, without one bit of charring. I take a bite, and then discover that the bottom of my steak is completely burned. Burned to a crisp! I decided to not waste any more time and just "cut my losses" by literally cutting off the burnt exterior--the top, the bottom, and the sides. This does not make for an appetizing steak or filling meal. Thank goodness for the green beans and mashed potatoes on my plate!
From journal Winter Park 2003