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The Cheesecake Factory Restaurant Review: There is much to commend, such as Jamaican black pepper shrimp, a fiery seafood concoction served as it would be on the islands with rice, black beans, plantains and a cooling mango salsa. 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 fresh kale salad made with dried cranberries, chopped apples, Marcona almonds and green beans. Bar service is fine, the wine service a little hesitant, but the service overall is helpful and congenial. Desserts include the many cheesecakes, or perhaps go for the Lemoncello Cream Torte, a trademarked citrusy delight.