1 /5 B Taylor “TaylorB”: 11-17-26 Update: Updating my review to 1 star based on the owner’s response. Customers don’t owe you a review every time they walk through the door. What you owe customers is consistency. Given the tone of your reply, it’s a lot clearer why this place has shut down and reopened multiple times—and it’ll likely happen again if leadership keeps operating with that mindset.
It’s the owner’s responsibility to ensure the restaurant is properly staffed, that large parties are staggered instead of stacked on top of one another, and that the kitchen and restroom flow is handled internally. A customer has no way of knowing who’s staff when people are coming out of the bathroom in aprons.
Our waitress was covering three large parties at once. We all arrived at different times and somehow ended up leaving together because service was so backed up. When we asked for simple things, she bounced to other tables and forgot half of what we requested. That’s not on her—that’s on management for setting her up to fail. And no, we weren’t interested in sending food back just to wait another extended period.
With the price point of your dinner menu, quality should be exceptional, not inconsistent. You might consider taking notes from restaurants like The WareHouse No. 1 on Walnut Street—30+ years in business because they prioritize consistent service and reliable food, every single visit.
This could be a great establishment, but not with the current approach.
11-15-25 I’ve been a loyal customer for years and have recommended this spot to plenty of people, but my visit on 11/15 was a complete miss. The drinks were elite as always, and the bathrooms were clean—but that’s where the wins stopped.
Service moved at a crawl. The entire operation felt out of sync: kitchen staff wandering around with no clear workflow, even entering and leaving the restroom with aprons still on—which is a major sanitation red flag. Floor staff looked stretched thin with zero support.
The food quality was the biggest disappointment. My steak was mostly fat caps, nowhere near the standard you’d expect at this price point. The turnip greens were drowning in vinegar, and overall the meal lacked flavor and finesse. When you’re spending over $200, you expect a premium experience, not an afterthought.
This visit completely shifted my perception. I won’t be returning or recommending this place until leadership gets the quality, staffing, and operational efficiency back on track. There’s too much potential here for the customer experience to be this inconsistent. I hope management takes this feedback seriously and course-corrects for future guests.
