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Will’s Fargo Steakhouse + Bar Restaurant Review: Steakhouse food is hard to do well, because it’s deceptively simple. Will's Fargo’s shrimp cocktail has a nice bite of horseradish in the sauce. Garlic bread is just garlicky and buttery enough, while the Caesar salad arrives well-dressed but not drowning in salty, creamy goodness. Chef Jerome Viel gave the grass-fed petite filet mignon the attention it needed: it was tender, full of flavor and finished with a brush of butter. Sauces are available à la carte, but in this case they would have been lily-gilding. Sautéed spinach was wilted but still bright green and the twice-baked potato was a meal unto itself. Not into beef? There’s salmon and weekly fish specials, or try the juicy, smoky quail. Top off the meal with the duet of crème brûlées --- velvety coffee and vanilla bean, in separate ramekins, for twice the crispy sugar crust satisfaction.