I finally popped over to Restaurant Space to check it out a few weeks ago. They’d done a great job of decorating. It looks like a collection of cool stuff, and a lot of the smaller accents are unique pieces of art. It’s classic cool with midcentury futuristic flair. They have one of the best antique radio collections that I’ve ever seen, and it’s just a cool looking spot. I’d easily mark it as one of the best decorated restaurants in the city.

The restaurant had come highly reccomended. In the highest of accolades my hero Mr. Jeffrey Watkins praised the place. My friend Brian Marsden used to bartend there, and the Sunday night barkeep is a friend of mine named Tiffany. She’s also at Savor and Brennan’s, so she’s a busy rockstar these days.

A note on the service - Tiff was great at the bar, and I had a very pleasant server for dinner. Eager to please and willing to learn; she was a little sweetie. I’ll ask for her when I visit again (and I’m ashamed that I can’t remember her name).

The food was a bit disappointing. Rita’s “Light Chicken” pasta was simple, but the chicken tasted as if it had been frozen for a long period and then microwaved. The texture was rubbery, and honestly I’ve had better chicken out of a George Foreman.

From reading the menu I knew exactly what my 16 oz. steak at ~$16 was going to be: A mid grade cut of meat with decent texture but no flavor. I was completly right. The leading flavor was … burnt. I’m not saying that I know how to read between the lines on a menu - but I nailed that sucker.

Conversely, a grilled shrimp appetizer that we shared at the bar was great. Properly cooked and nicely seasoned I’d reccomend it and order again. Most people don’t know how easy it is to mess up grilled shrimp. The fact that they did it well shows that the kitchen has a clue - It just needs a bit of oversight.

I’m not beating on the guys over there. They’ve done a great job in a very difficult location, and I think that it’ll be one of those restaurants that survives past the 20 year mark. I liked the place a lot, but think that the owners might wish to pay a bit more attention to the food quality.

Edit: This was my 50th post. Yippee.