Eldridge House Grille

Stayed at the hotel for five days. Service was excellent atmosphere clean and spacious. Completely in love with their cauliflower appetizer. Was so savory felt like I was eating Buffalo strips. Had a salad that was fresh and delicious.Had 2 different paste dishes both were perfectly flavored.

Dinner at the Eldridge Grille was amazing! Mark Jones, the new Executive Chef, is an artist. The layers of flavor in each dish is what I enjoyed the most. With each bite I tasted another aspect of the dish. The scallops were delightful! I had the short ribs, which were tender and full of flavor. The smashed potatoes I could eat all night. And be sure to end with the Banana Bread Pudding. Everything we tasted was awesome. Truly a wonderful experience!

This hotel is beautiful. With a lot of history behind.Bar is nice. Good service. Fair prices.They also have specials

It's been a few years since we've been back to the Eldridge. Prior to tonight's visit the service and food was always terrible. That has definitely changed! There is a new chef and new management and we thoroughly enjoyed our evening tonight. The food was incredible as well as the service. We are so looking forward to coming back and trying different things on the menu.if you haven't been here for a while, you really need to come back and give it another try.

Full transparency - we went to the Eldridge for their Thanksgiving sit down dinner and had a great experience. So when reservations opened for their Christmas dinner, I made reservations for my husband and myself, and my father in law. Unfortunately our Christmas experience was terrible. First - we arrived early for our reservation. Not a problem - we're happy to wait at the bar and have a cocktail. Except there was no bartender. Had to wait for about 10 minutes for him to come back to the bar. Not a big deal, but not great. Second - evidently we confused the front of house host desk staff by arriving early. After waiting about 20 minutes at the bar and being told twice that our table was "almost ready" (NOTE - there were maybe four or five parties seated in the entire restaurant at this time - pretty empty), my husband went BACK to the host station to ask about our table. Only to be told that they had "lost" our reservation. Turns out they had given our table away because they couldn't remember my name (perhaps if you were that confused, you could have walked over to me at the bar, five feet away, and asked for my name? Seems simple enough. SO...finally we are seated. The service was SO SLLLLLLOOOOOOOWWWWW. I realize it's Christmas. But there were wait staff...but apparently not everything was functioning smoothly in the back of the house ??. We got our first course - lobster bisque (with no lobster evident...), and salads. Then it came to ordering our main courses. I asked our waitress if they had medium rare prime rib. I didn't think this was a complex question...but evidently I was wrong. The waitress explained that they cooked all of the meat ahead of time (of course you do...it's a prime rib, cut from a roast.) So you can't order it any other way but medium or medium well because....wait for it....and I'm quoting here..."the kitchen staff can only COOK it...like, um....they can't...like...UNCOOK IT. Understand?". Yes, dear...I understand how meat is prepared. Hubby and I ordered the prime rib anyway. It arrived at the table cold...although fairly close to a medium rare, I will say. Let me say that I love prime rib and order it often and in many different places. I have NEVER gotten a piece of prime rib sliced so THIN for the amount of money I was paying. We were paying $46 dollars per plate for this meal. My prime rib and my husband's prime rib could not have been more than 1/4" thick. And cold. No au jus for dipping. No gravy for our ice cold mashed potatoes. The prime rib main course was terrible. For the dessert course we opted for Italian lemon cake and chocolate cake for my FIL. Overall, terrible value for what we paid for this. I probably won't repeat this mistake.

Chef Mark Jones the new executive chef. Brings a fresh palette to the table. His flavor profiles are impeccable. My favorite dish out of everything on the menu was the grilled corvina sea bass with farro, sweet fire shrimp was my favorite small plate. You absolutely have to try the fried brussels, top notch!!!! The staff or accommodating and pleasant to say the least, they went out of their way to make the experience amazing.

I really love the Eldridge hotel, but the restaurant isn't as awesome. I have never had good or fast service while being there. For instance, I went there for brunch recently and and it took FOREVER just to order and FOREVER for our drinks and food to come out. We ordered everything at once just to be sure we could get it all as soon as possible. Our waitress didn't seem to be having a good time with us but the goal was to be in and out as quick as possible since we had plans to head to Memorial Stadium for the football game. There were not a ton of options on the menu and I was confused why we needed to ask our waitress for prices of mimosas and bloody mary's -- should they not always be the same? I'm not sure but our waitress didn't even know the price. Went ahead with the mimosas anyways and they didn't come out until our food did. The slow service really puts this rating down for me.

Ate there yesterday for Thanksgiving. We were disappointed! They were not that busy but the wait staff must have been poorly trained. When our salads were served the waitress started picking up the bread plates until we reminded her that we needed bread. Bread was brought out but after 5 minutes we had to ask for butter. We had not finished our salads when our entrees were brought out and shoved in front of us. My entree's sauce appeared to have been dried to the plate and the meat was barely warm. The other diners said their turkey dinners were barely warm also. A bad experience. Kitchen and wait staff need revision. Not the usual fare.

We loved eating here. Such a pretty location and our server Ella was attentive, knowledgeable and super friendly. The food was very good. A shout out to the pastry chef. Her dessert creation was a really good, unique and delicious toffee/carrot cake. She came out to discuss it with us and gave us some great background on the hotel.

Fantastic food, great service and ambiance. New chef Mark Jones has really elevated the menu and added some great new dishes. We enjoyed our Brussel Sprouts, the Carbonara had yummy crispy pancetta and the Bolognese was also good. Finished the meal with chocolate mousse with strawberry coulis with allspice topped with coriander whipped cream and nuts. Lovely taste explosion in your mouth with a great finish. Will definitely be back to dine again!