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The Cheesecake Factory Restaurant Review: With more than 200 items on the menu to consider, one wonders how the kitchen can possibly manage, but they do, and with considerable success. There is much to commend, such as the chicken Costoletta, breaded chicken breasts sautéed to a golden hue and served with tangy lemon sauce. Some things not so much: the “combo” dish of steak Diane and herb-crusted salmon medallions made sloppily with neither of its main components as good as they can be. But there are some winning surprises. Who thought up fried macaroni and cheese? These lush little lumps of cheese and pasta set in a pool of marinara are a certified guilty pleasure. Into small plates? Try the papas bravas, Spanish-inspired potatoes fried up and served with garlic aïoli and a spicy sauce. The bar service is fine, the wine service a little hesitant, but the service overall is helpful. Desserts include the many cheesecakes, or perhaps go for the Lemoncello Cream Torte, a trademarked citrusy delight.