3 /5 Tate Reynen: To preface, I genuinely wanted to leave a higher rating for this restaurant. This review is based on multiple visits, not a one-off experience. Im sharing the consistencies Ive noticed over time, both positive and negative, in the hope that ownership can continue building on what they do well while addressing areas that need improvement. I also hope this provides a fair, objective perspective for potential customers, as well as those who may not have dined here in a while.
1) The Food
Hats off to Flame & Fire for filling a real culinary gap in Bakersfield by bringing in the first (and only) Brazilian-style steakhouse. In a town where you can almost bet your house that a new restaurant will be another Mexican spot, this concept was refreshing and much needed.
My first visit was for the traditional Brazilian all-you-can-eat dinner experience, referred to as the "Dinner Rodizio," priced at $68.95 per person. From a peer comparison standpoint, that pricing is right in line with Fogo de Chão and slightly higher than Texas de Brazil. As for food quality, Id describe the Rodizio as "good-okay." My main feedback is that the meats tend to come out a bit more well-done than preferred (which I understand can happen), and they lean fairly salty--some may enjoy that, others may not.
Overall, its a cool experience to try once, but if you prioritize food quality the way I do, you may find better consistency ordering from the regular menu. Where the food really shines, in my opinion, is the happy hour menu. Theres a solid selection, and you can get a very good meal for the price.
2) The Service
This is why the rating lands at three stars. Across every visit: Rodizio dinners, regular sit-down meals, lunches, and cocktail hours, the service has seemingly declined over time.
During a recent visit, once seated, the wait staff has been increasingly inattentive. Weve experienced situations where we were seated on the patio and essentially ignored, to the point of going back inside to request indoor seating in hopes of more attentive service. Drink order wait times have grown noticeably longer, and table check-ins have been few and far between.
On a separate visit, we had to ask for a managers assistance. Unfortunately, she seemed inconvenienced by the interaction and was unhelpful in resolving what should have been a very simple issue.
Ive had recent conversations with others who have dined here, and they echoed similar concerns: "The overall vibe, food, and happy hour are great...but the service is killing that place." Many readers (and hopefully ownership) will recognize how often this happens locally, restaurants with real potential that ultimately struggle due to personnel issues (Le Cave, Wikis, etc.). I sincerely hope Flame & Fire doesnt head down that same path. If customer experience stops being the priority, even the best concept or food wont be enough to keep people coming back.
