Johnny's Italian Steakhouse

Let me introduce you to Adrian Lewis, Executive Chef. He was brought in so the food could taste better and ALL I can say is that my dining experience was extraordinary and phenomenal!! From what he recommended to what we picked off the menu in our group?? EVERYTHING WAS DELICIOUS!! I go to Johnny's Steakhouse in Eau Claire WI often and I enjoyed my visit at this location very much so. Thanks Mister Lewis

Had 7pm reservations through Open Table, upon arrival one of the doors on the revolving entry was broken so it was just flopping as the door revolved, there was no greeter and we stood there for a minute waiting to be acknowledged. We were seated at a table in the bar area. There was a high top table with 5 or 6 people it was otherwise empty. We ordered the sausage stuffed mushrooms and toasted ravioli appetizers. The mushrooms were smothered in what appeared to be mozzarella and very bland. The ravioli were clearly the pre-made frozen bagged ravioli with some breadcrumb coating. The marinara was the consistency of tomato paste and under seasoned. Both the margarita and long Island came in a water glass filled with ice and overpriced for the flavor and amount vs ice with no garnish. When it came to ordering dinner, the focaccia bread that is included was never delivered to the table. A Cesar salad and Wedge salad were ordered. The Cesar was dry with no dressing on it and had to ask for dressing to be brought out. The croutons were awful- spongy and terrible flavor. The Cesar ended up not being eaten. The Wedge salad had over cooked steak with it and it was sent out with Romaine Hearts instead of Iceberg and did not look very appetizing- (yes the menu says romaine wedge but that is not what a wedge salad is) The menu has Prime Rib listed as an available entree but it is not served. My guess is they do not have enough business to justify making an entire roast that will just be wasted. We opted for the Bone Out Ribeye medium rare, and Sirloin steak medium instead. The ribeye was very over cooked- no pink at all it was well done, the sirloin was slightly under cooked as it was bloody in the center. The Ribeye also had no flavor and was sent back with nothing else ordered in its place. The Chef came over to check on the table and we found out he had only been there 2 weeks and he's trying to save the restaurant. They removed the returned Ribeye and told us they would give an additional 15% off the bill which did not happen. Overall it was not worth the $160 it ended up being. Unfortunately, this restaurant is not good and this location should not continue to remain open with service and food the way it is. I hope the new Chef can do something to turn it around but honestly I see it failing completely and being closed by the end of this year.

Came out to see Chef Lewis he is a hidden gem in Columbus up and coming well known chef if you want a great bite to eat please go check this place out

Chelsea is an amazing bartender, she went above beyond for us. She made us custom drinks that tasted wonderful! Chef Louis is beyond amazing, top notch service and food. This is the best food and service I have ever received!

The GM was great to talk with. Understaffed. I think this is just a bad location off Easton. Hotel was nearly empty. Very nice property.

Nice bartender, made a good drink, my scallops were rubbery and it didn't have any arugula like it was supposed to.