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About this business

  • Cuisine
    American, Traditional, Catering

Tips

250

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Douglas J.
Verified
Report | 3 months ago
GREAT FOOD AND SERVICE
Lu-Ann S.
Verified
Report | 11 months ago
More wines by the glass
Craig W.
Verified
Report | 2 years ago
We really enjoyed our evening. We made a reservation for 7:45 pm and asked for a quiet table on the outskirts of the room. When we arrived the hostess not only offered us one quiet table but two. Very accommodating! Cocktails where flavorful, lobster raviolis where delicious (although I would have liked an even number like 3 -4 each) Duck was very tasty and very nicely presented. We where very pleased with everything! My husband and I will be back for another date night!
john P.
Verified
Report | 2 years ago
getting to be a bit pricey
Kim S.
Verified
Report | 2 years ago
Excellent drinks - friendly staff
Brian C.
Verified
Report | 2 years ago
We have found this restaurant to be hit or miss. At times we find the meal delicious & at others we are slightly disappointed for the price.
MBR
Verified
Report | 2 years ago
I would re-work the soba noodle recipe with less oil and maybe some asparagus, peas and shiitake mushrooms. Maybe have a weekly "veggie delight" dinner that includes protein so the increasing number of people trending away from animal protein have an option.
Sara F.
Verified
Report | 2 years ago
Please bring back the goat cheese appetizers!
laura l.
Verified
Report | 2 years ago
would love to see some crazy new dishes.
Kathryn B.
Verified
Report | 2 years ago
Great place. Friendly, healthy food options. Interesting menu items
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From Our Editors

Though Michael Anderson has worked in the kitchen for more than three decades, he hasn't always worn the title of executive chef. Like many great chefs before him, Anderson began his career as a dishwasher, working his way up through practice and education before finally earning the prestigious role of head chef at Chandler's Tavern. With this culinary accomplishment under his belt, Anderson decided he was ready to fulfill his dream of opening his own restaurant—naming it for the chef he studied under as a dishwasher all those years ago.

Today, a panorama of white-linen tablecloths and chandeliers stretches across Tucker's dining hall, bar, and private banquet rooms. Anderson still works in the kitchen, overseeing staff as they prepare gourmet pastas, meats, and seafood from noon until nightfall. The restaurant opens its two elegant banquet halls for weddings, birthday parties, and upscale games of dodgeball.

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