I was very disappointed with the kitchen at 57th Fighter Group during my visit. My burger, which I ordered as medium well, came out raw in the middle, as I discovered when I cut it open. The waitress took it back to the kitchen, then returned later with the same burger recooked, cut in pieces as I had left it. Taking a piece of meat that had been at a table and putting it back on the grill seems to me to be poor kitchen practice; it certainly sends a message to the customer that the restaurant doesn't care much about them. They finally sent out a burger that was cooked at least approximately to my request, although I am not sure that it quite met the medium well temperature. All this took quite some time---what should have been 10 minutes ended up taking a half hour.
Trev, Jan, and Karem took me to a wonderful evening at West End Grill located, appropriately enough, in the West End. The restaurant still has its old tin ceiling festooned with stained glass chandeliers. I was too hungry to take a picture of our appetizers: crab cakes and bleu cheese tarts. The crab cakes had just a bit of heat to them, something you don't always find in a crab cake but which worked very well. The bleu cheese tarts lived up to their intriguing premise, rich and tangy. This is my caprese salad. The mozzarella, tomato, and basil were all outstanding. The balsamic vinegar had been very well aged, giving it a thick consistency. My main course was tuna, perfectly prepared to a medium well. The tuna left just enough room for a chocolate lava cake paired with decaf coffee. The cake was rich and moist. I kept scraping my plate to be sure I retrieved all of the chocolate.