Jameson’s Charhouse

Great food! Great service! Lori was an absolute doll! Could not have had a better day for my g’ma’s bday. A wide variety of food and out of six people we were all very satisfied. Didn’t agree with previous reviews!

We sat down and for 10 minutes starred as other people dressed the tables with new linens and not once did anyone come over to greet us. No water, no comment letting us know that someone would be over to take our order. And all the while only three tables were filled on a Saturday night. That says it all. We ended up walking out and went to okatie ale house instead. Way better! Stay away from this place as the service was awful.

The short review: Very good. Have a burger.
The long review: We took guests for lunch. Sat on the enclosed porch with golf course view. We had a wonderful waitress. This is of course a steak house and the burger was just as good as it should have been! Top quality meat. Sweet potato fries were good.
The fried green tomatoes were awful ! The tomato had no taste, it was barely cooked, if at all. It was served on a very small bed of sauteed spinach (the only thing about the dish which was good and it was scant.) The toppings were unremarkable. If they can’t do better than this they should remove the item from the menu.

Cafeteria Quality Food at Best!
My wife and I dined, and I use that word loosely, at Jameson’s Charhouse for Valentine’s Day dinner. We were about to order the fish specials for that evening, salmon and sea bass, when neighbors of ours, who were finishing up eating, said they had ordered the fish specials and were very disappointed with their meal. They said they had eaten there before and were usually pleased, but tonight they received very small, dried out portions of fish. As this was our first time eating at Jameson’s, we took their advice and avoided the «specials» and decided on the 10 oz skirt steak cooked medium-​rare, the chops of pork cooked medium and an order of fresh calamari as an appertizer.
The «fresh» calamari was a small portion, a bit more than half the amount most restaurants serve as an appetizer. The tomato sauce served with it was quite tasty, however; the squid was dry and chewy. This characteristic is typical of frozen squid, I am certain this was not fresh unfrozen seafood.
Both of the entrée meat orders were overcooked. The 10 oz skirt appeared closer to 4 – 5 oz and was very thin with no pink coloring. It was covered with a brown sauce that was surely out of a can. The vegetables were over cooked and the baked potato was served with a very small amount of poor quality, runny sour cream and no butter. No bread and butter were served during the meal.
The chops of pork were not chops at all but actually two ¼ inch slices of pork loin. These dried out «chops» do not resemble a center cut, T-​bone pork chop, one would expect from a title of «chops of pork». Again, the pork was covered with the same canned tasting brown sauce.
As the restaurant was quite busy, the wait staff was nowhere to be found to even ask for a little butter for our potatoes. The cocktails were just okay and they did provide one free chocolate dipped strawberry for my wife, I guess men don’t count on Valentine’s Day. Although I have never eating dinner in Golden Corral, it may have been a better choice!

Excellent food and service. We had heard this newly opened restaurant was good from various Sun City residents we play golf with so we decided to try it, despite the one negative review we saw on Unilocal.We are happy this comfortable restaurant is now part of the neighborhood. The new, open layout is attractive and the white table cloths give it a real night out feel. There is lots to choose from, both food and wine-​wise and the prices are reasonable. I had filet mignon and it was delicious, as was the French wine. There are glasses of wine available from several countries. The chowder was excellent, the salad fresh, and the rolls oven– hot when they arrived at our table. The pace of service was relaxed in a good way, not rushed, but attentive. Also, it was not too cold in there, so I was comfortable without having to put on a sweater. The chairs are also comfortable and nice-​looking. The restaurant was quite full when we arrived at 7 PM, so I think the word has gotten out that this restaurant is a hugh improvement over what was there. We plan to be regulars!

This restaurant just opened last Wednesday at Sun City Hilton Head, but since they have several restaurants in the mid-​west, we felt they must be ready for «prime time». Unfortunately that is not the case, or we just expected too much.
We had been occasional patrons of the prior restaurant at the Hidden Cyprus Golf Clubhouse, and enjoyed the décor, menu, and staff.
When Jameson’s took over the food service contract, and the facility closed for renovations, we were anxious to try the new venue. Therefore, we went today, with another couple for lunch arriving around 1:45.
It left much to be desired.
Jameson’s does not take reservations, so we thought lunch might be better than dinner to avoid a long wait. We were placed on a list and advised it would be around a 15 minute wait. When it was our turn to be seated, we were escorted to the porch area which can be loud with golfers sharing stories at the 19^th hole.
First, there is no ambiance to speak of. The main dining area has wood floors, and is sparsely set with tables and a few booths. Since we were seated on the porch overlooking the golf course, and only walked through the main dining area on the way out, there was nothing to hint of a décor and no atmosphere whatsoever.
After being seated, we waited for a server. Although specials were written on a blackboard standing on the floor at the entrance, there was no mention of these selections by our server. All specials were fish, and ranged from $ 15 — $ 18.
Their menu is one side of a laminated oversized sheet, and the menu is the same whether it is lunch or dinner time. Our group of four ordered, the salmon special, baby calves liver with bacon and onions, a half rack of baby back ribs, and shrimp Alfredo, and 3 iced teas. All entrees came with soup or salad, a starch and vegetable of the day. The soup of the day was split pea, and you had your choice of fried or baked potato (mashed was only available for dinner) or rice for a starch, and the vegetable was green beans.
The liver and ribs were presented as a Jameson Special and were priced at $ 13.95, while the shrimp Alfredo was $ 15.95 and the salmon $ 17.95.
After taking our order, our server returned with 3 warm rolls, with the comment that when more were heated she would bring another, and our teas. At least 20 minutes later the soup and salad arrived. The pea soup was rather thin and the salad was nothing special with some of the greens slightly wilted. It looked like what one would take out of a bag of cut salad that had sat in your refrigerator for a couple of days. Each salad had an oversized cherry tomato and lots of shredded carrots.
Then, just as we started our first course, the entrees arrived.
The salmon was of average size, and the rice did not look seasoned at all, not a rice pilaf. The baby calves liver was overdone and dry, although requested to be cooked just to a medium standard. That was a disappointment. The ribs had very large bones compared to the baby back ribs I have had everywhere else in the States. The rub was adequate and had just the right amount of sauce brushed on for added flavor. The Alfredo looked to have native shrimp which is good because we are currently in local shrimp season, but the Alfredo sauce was very bland and pasty tasting.
The French fries were thin with a bit of peel on them, and if served right away after being fried would potentially be good and crispy, but they were a bit soft. Mustard and Catsup was brought to the table with our 3 rolls (the 4^th never arrived), but I had to ask for vinegar, and had to wait. Then the fellow delivering the malt vinegar seemed to want to sprinkle it on my fries and take it away, until I took it from him. He then wanted to know if I preferred red vinegar.
The green beans appeared to be frozen, were barely heated and were soggy.
Since eating ribs, especially those with little meat is difficult with a knife and fork, I used my fingers. When it was time to wrap up leftovers and get our tab, I asked for a wet wipe, and was told they do not use them. They could bring me a small napkin moistened with warm water and lemon, but with the slow pace of service I felt it better to go to the ladies’ room to wash my hands.
Overall, we were not impressed. Will we try it again? Maybe for a hamburger or sandwich, but not for a dinner.
We will go outside of our community, and it is fortunate that we have a variety of good restaurants in the immediate area.