This is a tough one. When it first opened, Steel and Rye was really exceptional. The best option you'd find outside of Boston, and a menu and atmosphere that could legitimately compete with Boston restaurants. It was one of the few places worth leaving the city for. Things have changed. Prices have gone up, quality has declined, it's just become a whole lot more generic. This can even be seen in specific dishes. The quality of the bread isn't half what it used to be. The meatballs, which were once perfectly blended and tender, topped with a hen egg, in a really delicate tomato sauce, are now these tough things with too much pork. Likewise, their homemade pasta used to be perfectly made and cooked every time. Lately I've seen it seriously overcooked. These are basic things. At this point I can make several of these things better in my own kitchen than I can get at S&R. I'll give it a few more chances, because I truly loved this place, and I hope they manage to salvage it.
All USA
This is a tough one. When it first opened, Steel and Rye was really exceptional. The best option you'd find outside of Boston, and a menu and atmosphere that could legitimately compete with Boston restaurants. It was one of the few places worth leaving the city for. Things have changed. Prices have gone up, quality has declined, it's just become a whole lot more generic. This can even be seen in specific dishes. The quality of the bread isn't half what it used to be. The meatballs, which were once perfectly blended and tender, topped with a hen egg, in a really delicate tomato sauce, are now these tough things with too much pork. Likewise, their homemade pasta used to be perfectly made and cooked every time. Lately I've seen it seriously overcooked. These are basic things. At this point I can make several of these things better in my own kitchen than I can get at S&R. I'll give it a few more chances, because I truly loved this place, and I hope they manage to salvage it.