Tony’s of Bowling Green

Delicious and excellent service. Food was cooked perfectly and the seasoning was spot on!

We had a great dinner. My wife and I shared the aged bone in strip. The beef tartare was fabulous maybe the best I have had. I ordered the grilled Caesar salad but didn't get it because the waitress forgot to put in but made up for it with a comped piece of cake.We will go back

Have you ever seen an ugly purse and realized the woman carrying it is simply making a statement about her financial situation?! That is how I feel about Tony's. I believe it's the priciest restaurant in town. "Hey, I went to Tony's" is kin to, "I have some cash I don't care about." I expected to be enthralled by the food and atmosphere. But MEH!!! The service was good but a bit too much. A steak from Rafferty's for a fraction of the price is MUCH more enjoyable. We walked out $250 lighter and with regrets. We won't be back. I love food. I don't love throwing money into the septic tank.

I've been here twice. Can't seem to get seated in a booth or I'm looking into the kitchen. The lighting is a little bright for an upscale steakhouse. The steaks are good. The shrimp and grits was too heavy. No skinny fries. Front desk people need to be trained. Servers have been good.

First of all, 7pm 8/15/24, let me start off by saying sitting at the bar, the bartenders are very attentive, friendly, and just downright Pleasant. I started with the shrimp cocktail, it was good decent size prawns, but I'm not sure $26 is a good value for three prawns. My entrée was the rack of lamb, I would give the presentation five stars, tenderness of the meat, five stars, but overall flavor for a rack of lamb three stars. Comparing to Ruth's Chris (who I personally believe have some of the best lamb chops) the overall seasoning and flavor of Tony's lamb chops were a miss for me, I think I would rather their steak or seafood upon my mix. To wrap up, while I was not overly impressed with my food selection tonight, I was impressed with the overall service and atmosphere and will give them another try.

While our server, Patrick, was very kind and helpful, when we had an issue with poorly-prepared yellowtail tuna, the response of the management is the reason for the two stars. The food quality alone would have justified an overall 3 or 4 star rating (likely 4 star simply because Patrick was so lovely) but it was the management handling by Autumn that became the main issue and is the reason for a two star. After waiting 20 mins for her to finally come to the table, she insinuated that we alerted our server about the food to get the meal comped. She then comped a less expensive different meal and we again had to wait for her to fix that. She was condescending and didn't appear helpful to any of the staff. Definitely won't be returning to this restaurant unless there's a change in management and chef knowledge. Such a disappointment.

The food was delicious. The servers were quiet. Not very friendly. We had filet mignion and mashed potatoes and asparagus. Huge building and the parking lot in the back had handicapped parking but no way to come in.

Absolutely AMAZING! After unknowingly (and almost literally!) running into "Tony"...of Tonys we realized he was the owner as he ushered us to our seats! The ambience of Tony's of Bowling Green is unlike any other steakhouse we have been to. It is connected to the Embassy Suites, so I was just a little hesitant since those can sometimes be not as good as we hope for.Tony's was an exception on every level. The service, Abby our server, the hostess, the entire staff was friendly and left us with the impression that they were really glad we were there! The crab cake appetizer melts in your mouth--it's the real deal and cooked to perfection. We both had a filet and, as a couple who have eaten (& love!) our fair share of steaks, this filet (9 oz!) ranked in the very top, if not the best filet we have ever eaten! The seasoning was just slightly unusual to the point of wanting more of it. The meat was cooked to a perfect "medium". The cut of meat was flavorful, juicy and tender. Absolutely divine!Tony made the rounds during our meal and was engaging, truly friendly and honestly cared about what we thought of our meal. It was a spectacular "last night" on our trip!

Yall! don't believe all the negative comments less than 4 stars. I travel all over the USA and I rank Troy's service and food in the top 10 places to visit. Welcomed when we walked through the door and that service maintained all the way through appetizer to main course. Speeking of Appetizer, by far one of the best crab cakes anywhere. Had them in Maryland, Delaware, Virginia and throughout the northeast and I would rate Tony's Crab Cakes in the top 3 place for Amazing cakes. Ordered the steak Pittsburgh Rare and it came out perfect. Well seasoned and cooked to perfection! Zac the GM and Autumn assitance GM came by and absolutely made our visit superb. Give them a try and tell the folks that at the front desk you request a table where Brooke is the server. Amazing and thanks team for making our visit 5 star.

Let's start with the pros. Ample parking, beautiful ambience, best of bowling green as of now. Food quality and taste was impeccable. I won't fault the prices, you know what you're walking into, but with this kind of price range customers have the right to be more critical when it comes to service and portions. Let's now follow with the cons. - For starters the hostess that greeted me showed she was extremely flustered & chaotic and was rude rude rude, not a smile or ounce of friendliness, honey you are the face of this restaurant when customers walk in, you just left them with a really unprofessional first impression. If the restaurant doesn't know how to hire the right people, then it is easy to assume the restaurant has sub par standard in general. - servers were inattentive, it is an F if customers have to seek servers' attention- service was way too slow, restaurant has been open way too long to not be running smoothly. - portions were too small, doesn't cost that much more to throw in a few more vegetables and starches on every main dish. All in all you almost nailed it. With a bit more fine tuning and staff training overhaul, I will 100% be a returning customer. But with the current state, not a chance.