Looks like they need to read the instruction manual for the microwave or maybe they need a timer for the boil in the bag veggies==no excuse for cold veggies

Better yet...hire a sous chef to make fresh vegetables. Perhaps even invest in a profressional bartender.

Why should they do anything different from the majority of the other CC restaurants- as long as its cheaper, supposed to be warm and its @ happy hour prices the masses will be happy

Honestly what could have been--should have been--gone forever in its initial days Hemingways was a gift, the food and the bar service was great

So sad

They did so well that they are out of business !!

We stopped in after golf today, about 5:00. I’ve been following all of these posts and was curious. We sat at the bar and had cocktails and decided to order an appetizer. We chose the calamari and loved it. Presentation was terrific, sauce was delicious. Noel, our server was a delight. Our bill for a great appetizer and cocktails was unbelievably reasonable. We will return. 5 star? Maybe not. Made us happy? For sure.

We've had similar experience Noel was our bartender server also. I have been back several times!

Are they open for breakfast under the new management?

Maybe not so much out of business as to no renewal on their lease

IT'S ONLY A RESTAURANT. All of you quibblers should form an Investment Club and open your own Country Club. Consider yourselves fortunate that you have so many places to dine, upscale or not as long as you can count to $12.99. Not having eaten at any of the CC's, with the exception of Palmers and Cane I canot make judgements based on menus, reviews and complaints. I spent 30 years dining in the finest restaurants in NYC. Jokingly I called myself "Chairman of the Entertainment Commitee" as a Sales Manager it was incumbent for me to wine & dine the visiting firemen. I find the dining choices in Central Florida more than adequate. That $35 steak at Palmers is $55 in NYC and is the same quality. You get what you pay for!

Coming from the northeast I also find the food prices to be a bargain and the quality to be acceptable with the exception of the lobster which cannot compare to coastal New England. When I visited NYC to visit my daughter and son-in-law it would easily cost me $300.00 for 4 people.

Well, flame me if you must, but only to medium rare, please.

We had lunch there yesterday, which was our third time, and if they are using frozen vegetables, they're the best frozen vegetables I have ever seen or eaten--including broccoli and carrots.

They got their menu on line , after studying it we'll give this place a permanent pass--IMHO , we'll hit Cody's in LSL much better variety and better happy hour prices for what we drink--Its the only restaurant we will go to in LSL

Its the preservatives, sulfites and lack of filtering in the the cheap stuff that guarantees a lousy notes sleep after a couple of drinks==

There are lots of people in TV who drink Grey Goose, Belvedere, Chopin and Johnny Walker Black--however, few drink the vodka straight

I'm lucky if I can tell vodka from gin so forgive me if this sounds like a dumb question. Are these in your opinion good or bad?

The only gin we drink is Nolet, we use it as an after diner drink--we were introduced to it when we used to go to Hemmings by Whitney, who IMHO was the only creative mixologist in TV-- except for a few most bar persons here are pourers