2/5 Dominic J. 4 years ago on Google
Honestly,
we
were
expecting...
more.
We
walked
in.
No
greeting,
no
sign
that
the
staff
understand
hospitality
at
all.
We
seated
ourselves
and
were
given
a
menu.
It
was
short
and
sweet
-
this
in
itself
made
us
hopeful
as
a
smaller
menu
means
it's
easier
to
manage,
supposedly.
We
noticed
a
bain-marie
with
different
dishes
-
veggie
meat
and
spinach,
veggie
meat
caldareta,
and
lumpia.
I
asked
one
of
the
more
veteran
waitresses/kitchen
staff
who
was
hovering
around
the
dish
what
was
in
the
lumpia
(as
there
are
so
many
different
types
of
vegetable
lumpia
out
there).
Her
response?
"Gulay."
Really?
In
vegetarian
restaurant?
Your
lumpia
has
"gulay"?
When
I
pressed
further
about
what
vegetables
were
in
it,
my
question
went
unanswered.
My
wife
ordered
the
lumpia
and
caldareta
with
rice,
we
shared
a
Sampler
of
potato
patties,
fried
mushrooms,
and
papadam.
The
papadam
were
excellent
-
really
flavorful
and
full
of
spice,
the
fried
mushrooms
had
this
really
thick
breading
around
it
like
they
were
pretending
to
be
a
deep-fried
corn
dog,
and
the
potato
ball
(it
was
a
ball,
not
a
pattie)
was
still
frozen
in
the
middle.
Other
than
that,
it
was
just
like
eating
deep
fried
potato.
My
entree
was
eggplant
parmigiana.
A
good
eggplant
parmigiana
has
mozzarella
and
a
good
marinara,
which
was
unfortunately
missing
from
this
dish.
The
cheese
tasted
like
Eden
and
the
marinara
was
tomato
cut
up
and
baked
on
top
of
the
eggplant.
Also
missing
from
our
meals
was
salt,
pepper,
and
flavor.
It
doesn't
matter
how
fresh
or
flavorful
your
produce
is,
when
you
cook
without
seasoning,
you
cook
without
enhancing
flavor.
How
do
I
know
this?
20
years
industry
experience
is
how
I
know.
Please,
fix
the
way
you
talk
to
diners,
fix
your
food,
and
justify
the
price
you
charge.