The Steakhouse

The Steakhouse is a seasonal Wells institution where filet mignon and lobster dinners pack the room most nights. It's the kind of place where locals in their sixties rub elbows with families marking birthdays, and where the bartender's been slinging drinks for over two decades. You'll wait, especially near closing time, but the bar upstairs keeps you fed and happy.

• Filet mignon and Wagyu steaks cooked with real flavor.
• Crab cakes and scallops that stand on their own.
• Cocktails like Rhubarb Refresher worth the wait upstairs.
• Birthday cannon and staff who go the extra mile.

Start with mussels or French onion soup. The filet mignon comes with sides like chili and fries or baked potato. The surf and turf pairs two crab cakes or scallops with your steak choice. Boneless wings are better than they sound. Finish with creme brulee or chocolate and peanut butter pie.

Crowded and loud, especially at peak dinner hours and near season's end. The upstairs bar area with sports on the TVs is a good spot if you're waiting.

The kitchen turns out proper steaks cooked to order, rich crab cakes, and scallops that justify the price tag. Sides come with every entree. Desserts run from cheesecake to creme brulee to chocolate and peanut butter pie. One recent visitor noted the filet held more seasoning than the Wagyu cut, but both were juicy and flavorful. Skip the lobster stew unless you're feeling bold about portions.

Guests consistently praise the steaks, the long-tenured bartender, and the special touches like dessert brought out with a birthday cannon. One diner called the crab cakes 'the best he has ever had.' The main knock is inconsistent seasoning between cuts and stingy lobster stew portions.