About:This award-winning seafood house offers some of the Valley's finest seafood. This upscale Biltmore Fashion Park location (upper level) is decorated in contemporary American style with a casual atmosphere. This eatery offers a full spectrum of seafood from a New England-style Clam Bake with shrimp, more...This award-winning seafood house offers some of the Valley's finest seafood. This upscale Biltmore Fashion Park location (upper level) is decorated in contemporary American style with a casual atmosphere. This eatery offers a full spectrum of seafood from a New England-style Clam Bake with shrimp, scallops, oysters, mussels, clams and lobster to New Zealand Swordfish Au Poivre. For non-seafood eaters, steaks, chicken, chops and pasta are offered. A private banquet room is also available for business meetings or receptions.
Hours:Mo to Th from 11:00am to 10:00pm,Fr to Sa from 11:00am to 11:00pm,Su from 12:00pm to 04: more...Mo to Th from 11:00am to 10:00pm,Fr to Sa from 11:00am to 11:00pm,Su from 12:00pm to 04:00pm
Fresh seafood, I do not think so.
My husband and I have been to steamers in the past but this was our last. We order tea and the waiter said they do not normally serve tea with dinner. Indicating we should have water or wine. Not a nice choice for people not wanting alcohol. We did not order cocktails as he recommended.
The sour doe bread and biscotti were very nice and warm, fresh out of the oven.
For appetizers we had shrimp cocktail which was large and tough. The presentation was nice in dry ice but if you did not eat the quick enough they were frozen again. Yes I said frozen again because there is no way this shrimp was cooked that evening. There was cocktail sauce on the plate under the napkin, what was that for to keep the bowl from sliding around. Not so nice or good. I ordered the New England clam chowder. Where the over all soup was good the clams were canned, chewy and not all that tasty. Where is the fresh seafood?
For dinner my husband had the filet minion, it was nicely cooked and good presentation. The two sauces on the plat gave a nice choice on how to accent the entry. I ordered the Ahi. Au-Povre, The pepper-seared Ahi did not have pepper on it is was black and white sesame seeds. It may have been panned seared but it was not seared that evening because the sides of the tuna were as cold as the middle. The so called spring rolls were not spring rolls but egg rolls. Spring rolls are very different in texture than an egg roll made from wonton wrappers. When I asked the waiter why the difference he looked at me in surprise that I would know the difference between the two. Not even a comment that he would check with the cook or manager.
First of all you need to learn how to SPELL!!! Second of all, I have dined at Steamers many times in the past three years and I have had nothing but great service/food. The seafood there is VERY FRESH and the "SPRING ROLLS" are excellent. Steamers has a very extensive and delicious menu. Third of all, when you order SEARED ahi, it should be cold in the middle. The ahi is rare meaning NOT COOKED! Fourth of all I always see that the server puts a napkin under the sauces to prevent them from spilling, I would assume. (That is definently not out of the ordinary.)
After all is said and done, I have always had a great experience at Steamers and would highly recommend dinning there. It's very romantic and elegant!!
My wife & I went there for lunch after shopping. We expected great things, but met with a condescending waitress who, after bringing us the wrong food, insisted we ordered it. The food we did get was good, but not worth arguing over. We had a cocktail as well, which was a mistake. One "watered-down" drink cost more than the entree. Overall, a beautiful resturaunt with OK food and "snooty" service.
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