![\"Part](\"http:\/\/itsnotaboutme.tv\/news\/wp-content\/uploads\/2016\/10\/TBar-interior-7.jpg\")
<\/a>Part of the lovely interior. Photo courtesy of TBar.<\/p><\/div>\n
When we met the owner, Tony Fortuna, I understood right away why he has such a nice staff; his pleasant demeanor is reflected in all of his personnel. We had not one lovely server, but two. Boyan and Chantelle could not have done more for us.<\/p>\n
Since this is billed as a steak place, (but is so much more than that,) I decided to take a male with me. It\u2019s always good to have some manly input on meat! So, my Greenwich, Connecticut eye doctor, Manny Greitzer, and I headed over there, and we were surprised to see how packed it was on what my mother would label \u201ca plain little Monday night!\u201d<\/p>\n
The very first thing we noticed was the beautiful, very classy look of TBar. Manny said there was a \u201csophistication to the entire\u00a0ambience.\u201d He mentioned that even the men\u2019s room was attractive! And I loved that a sporting event was on the TVs in the bar area, but that didn\u2019t affect the peace of the dining rooms.<\/p>\n
<\/a>Pizza Margherita. Photo by Karen Salkin.<\/p><\/div>\n
After we admired our surroundings for a bit, we got down to some serious fare. Manny, (who is the King of Alliteration,) said that the menu is \u201ca stable of staple and simple selections, that are sensuously savory.\u201d (And it took him practically no time to come up with that!)<\/p>\n
We began our repast with the gorgeous and delicious Pizza Margherita. We really could have stopped right there, and been very content with our meal. But i\u2019m glad we didn\u2019t because then I would have missed-out on the Roasted Beets and Endive Salad, which featured goat cheese and pumpkin seeds. It was as healthful as it was tasty, and I was grateful to be eating something so good for me.<\/p>\n
<\/a>Filet Mignon, with the trio of sauces behind it. Photo by Karen Salkin.<\/p><\/div>\n
Manny then moved-on to one of the signature Black Angus steaks, which all come with a trio of sauces. He chose the Filet Mignon, and declared it to be \u201cwonderful!\u201d He said it was \u201cvery tasty and tender,\u201d and was happy to find that it was \u201cnot too over-spiced or salted.\u201d He was also pleased to see that it was cooked just the way he ordered it, which does not always happen, even in fine dining eateries.<\/p>\n
<\/a>Grilled Berkshire Pork Chop. Photo by Karen Salkin.<\/p><\/div>\n
My Grilled Berkshire Pork Chop could not have been any more delectable. The accompanying apple glaze was mouth-wateringly good!<\/p>\n
The two side dishes we ordered were also winners. Manny commented that the Saut\u00e9ed Haricots Vert were both \u201ccrisp enough and soft enough.\u201d And the Mashed Potatoes were great! Manny loved the \u201cgreat creamy consistency, with no lumps.\u201d<\/p>\n
<\/a>The Strawberry Sundae. Photo by Karen Salkin.<\/p><\/div>\n
We were totally stuffed after all that, so we definitely did not need more than one of TBar\u2019s famous desserts, but, for your sake, dear readers, we tried three<\/em>! And boy, were we glad we did!!! You can order them as individuals, (which feed at least two, in my opinion,) or the gigantic \u201cgroup\u201d size, which is enough for\u2026a big group. (Duh.) Either way, they are all gorgeous! The presentations alone are worth the calorie splurge.<\/p>\n We began with the most luxurious strawberry shortcake ever. It\u2019s actually billed as a \u201cStrawberry Sundae,\u201d (with shortcake, ice cream, and meringue,) but is so much more than that. Manny\u2019s favorite was the Chocolate Sundae, with ice cream atop a brownie; we loved the crunchy wafer-type ingredient in the middle of it. But, for me, the pi\u00e8ce de r\u00e9sistance was the Banana Parfait Milles Feuilles, with caramel sauce and coconut. I didn\u2019t know anything could be so classy and so \u201cOMG!\u201d at the same time! (Except for yours truly, of course.)<\/p>\n