Please note that on December 22nd, 2018, we upgraded our site and unfortunately were not able to bring the user ids and passwords from the old site. So if you were a previous member of MBGT, unfortunately you must re-register on this site. Your old user id and password will not work. When you re-register, please use your user id (display name) from the old MBGT site. Thank you for your understanding and patience.
On April 22nd, our hosting provider suffered a very serious cyber attack (some of the details can be found here – https://www.a2hosting.com/blog/windows-service-update/). As part of the recovery process, they had to perform a system restoration which has caused us to lose about 1 week of posts (plus the week we were offline so that is why recent posts are saying 2 weeks old). We are still trying to get back the archive site; however, that is looking doubtful at this point in time as the software had some vulnerabilities and may not be permitted to be turned back on even if they can recover the data.
Thank you for your patience during this time.
Update – May 31, 2019
We are happy to announce that almost all functionality has been restored and we have migrated to a new platform which will also speed up the site (something that has been asked for). Unfortunately, we have not yet found a way to securely host the forum archive, so it remains offline for now.
Thanks again for your patience and understanding.
The ribeye @Martini (picture)
Same with me.
I had one meal I did not enjoy but the three others the same night had great meals.
I think it's a very good fine dining experience . They have live entertainment in the dining room but it's usually very soft music ... piano and acoustic guitar and singing.
Great atmosphere and great happy hour but there are not many spots in the fire area so you got to get there when happy hour starts
"King Of The Mid-tiers"
This was in October 2018
Great place to eat.
Martini in NMB on 17 near Main St.
I love the idea of a charred outside, but medium is overcooked for this carnivore. 😎
I like the smaller steaks on the rare/medium rare side, but I prefer to have the bigger steaks (12 oz & above) cooked to medium. I find it easier to eat a bigger steak that's cooked a little more when they are large. My jaws get tired of chewing if not done this way. Of course, it is a very fine line to not overcook the steak into medium well territory.