3/5 Cloyce M. 1 year ago on Google
Listen,
I’ll
start
by
saying
that
I
am
a
harsh
critic.
I’ve
been
in
the
restaurant
industry
for
years
and
have
grown
quite
fond
of
certain
subtle
nuances
in
the
foodservice
and
hospitality
space.
It
seems
it’s
become
difficult
to
enjoy
a
flawless
experience
at
most
places.
Of
course,
I
am
very
understanding
of
the
fact
that
this
is
a
new
restaurant,
and
I
imagine
there
will
be
many
changes
in
the
coming
months.
I’m
not
always
looking
for
flawless,
but
there
are
some
absolute
basics
that
simply
determine
whether
I
will
return
to
any
establishment.
I
went
to
the
Hive
last
week,
and
my
family
beat
me
there
by
25
minutes.
I
had
them
order
for
me.
I
received
no
welcome
when
I
arrived,
and
had
to
flag
someone
down
to
get
a
drink.
I’d
ordered
a
regular
Gyro.
They
brought
me
the
chicken
gyro,
so
to
replace
it
they
took
the
chicken
gyro
back
to
the
kitchen,
but
only
replaced
the
gyro.
My
new
gyro
was
warm,
the
fries
were
now
cold.
That
is
the
wrong
way
to
handle
that
situation
in
my
opinion.
Some
may
view
it
differently.
Out
of
4
dishes
on
the
table,
only
one
(the
pastrami
sandwich)
had
a
level
of
flavor
satisfaction
and
5-sense
stimulation
to
warrant
a
second
visit.
That
gyro
could
use
some
dill
and
lemon
in
the
tzatziki
to
brighten
the
flavors
of
the
meat,
and
some
additional
texture
would
be
great
as
well.
This
place
is
so
close
to
my
house,
I
decided
it
would
be
good
to
give
it
another
chance
tonight.
I
was
thirsty
for
something
warm
and
seasonal,
and
all
my
sister
has
been
talking
about
today
is
eating
some
chocolate.
She
told
me
“the
hive
has
a
brownie
on
their
menu
we
could
try!”
I
just
got
off
the
phone
with
the
restaurant
at
9:48pm,
and
the
kitchen
is
closed!
No
bar
snacks,
no
desserts!
Needless
to
say,
we
did
not
end
up
at
the
restaurant,
we
are
now
baking
fresh
brownies.
Perhaps
also
needless
to
say,
we
will
not
be
back
until
we’ve
heard
of
some
significant
changes
to
the
operation
and
they
expand
their
offerings
to
include
me
and
my
family
as
consumers.
We
eat
dinner
late,
and
as
such
have
desserts
even
later!
For
a
place
that
is
so
large,
and
I
imagine
has
a
proportionally
large
rent
payment,
you’d
think
they’d
be
excited
to
take
my
money
during
all
operating
hours.
I’ve
opened,
consulted
for
and
helped
operate
many
restaurants.
It
is
really
not
difficult
to
maintain
a
limited
late
night
menu
that
even
the
servers
can
put
together!
We’ll
try
again
in
a
couple
months
and
hope
to
notice
some
improvements.
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