Well, let's face it, the audience at a steakhouse is not exactly looking for a molecular gastronomic wonder a la El Bulli. Primehouse has some frou-frou touches, but it's also about a big hunk o' beef, a big hunk o' potato, and a big hunk o' Bordeaux, like any steakhouse, and it's not surprising that the audience that's comfy with that is going to be happy to see an old friend like Angry Lobster turn up for the third time. The point is good execution, not innovation.