My wife and I ate at the Blacksmith last night for the first (and last) time. After arriving at the suggested reservation time we were made to wait almost a half hour before being seated. After that, we found the staff to be courteous and attentive and the spinach salad, prepared at tableside, to be very good. However, sadly, we were both very disappointed with the Rancher's Ribeye. Although it was touted as 16 oz., after the fat, gristle, and other inedible parts were trimmed away, it was more like half that size. My wife commented that the steak knives were not very sharp but, as it turned out, the resistance was with the beef. The flavor was excellent, to be sure, but after a while, it was just not worth the effort to try to isolate a bite that was not chewy to some degree. After mentioning this in response to the waiter's query about the meal, he passed this information to the chef. The answer he came back with was something about organically raised corn fed beef producing steaks that were 35% fat and to overcome this fact we should have ordered it medium rather than medium rare. While it is understood that ribeyes are fattier than other cuts, we have had a lifetime of ribeye steaks, all medium rare, and none of them required more doneness than that. Even cutting steaks from a ribeye roast from Costco rendered wonderfully tender steaks off the BBQ grill. The waiter went on to recommend that we order New York steak next time. Yeah, OK, but it won't be from The Blacksmith Restaurant.
Pros: Ambience, service
Cons: Wait, steak quality, expensive