2/5 Ben M. 3 years ago on Google
Will
preface
this
review
that
our
party
of
7,
have
just
left
the
restaurant
on
a
Thursday
evening.
Our
party
consisted
of
4
adults,
3
children.
1
child
ordered
an
adult
meal,
1
child
had
a
burger
1
did
not
eat
at
all.
Prior
to
arriving
to
the
restaurant,
we
called
to
make
a
730p
“reservation”.
Arriving
at
725p,
we
were
told
there
would
be
an
additional
20-30
min
wait
and
there
was
a
bar
available
on
the
rooftop,
not
a
big
deal,
upstairs
we
go,
chat
with
the
extremely
friendly
bartender
ask
for
his
recommendation
which
was
“any
crush,
they
are
great”.
He
was
right,
blueberry/lemon
crush
was
good.
After
waiting
slightly
over
30
mins(
again
not
a
huge
deal,
we
understand
we
are
at
the
shore
during
peak
season
and
majority
of
our
party
has
been
in
the
food
business
for
multiple
years).
We
are
seated
by
the
bartender,
greeted
by
our
server
Bridget,
with
paper
menu
and
specials
menu(understood
during
current
circumstances).
Then
reviewing
the
menu
we
order
apps,
salad
and
entrees
at
once
and
a
bottle
of
wine
off
the
specials
menu(Rose)
We
chose
to
order
for
appetizers
wings,
bacon
wrapped
scallops,
bang
bang
shrimp.
All
ended
up
being
the
highlights
of
the
meal
(remember
this!)
Before
the
apps
drop,
our
3
Caesar
salads
and
1
wedge
salad
were
delivered
which
were
all
delicious
and
met
expectations.
After
salads
and
apps
were
done,
plates
were
cleared
and
shortly
after
that,
our
server
stopped
over
and
informed
us
that
the
kitchen
was
behind
and
had
a
full
board
of
tickets.
Bridget
was
kind
enough
to
offer
drinks
on
them,
if
we
wanted.
We
took
her
up
on
one
glass
of
pino
Now..the
kicker...after
waiting
and
extended
period
of
time
for
the
entrees,
we
were
greeted
with
1
scallops
entree,
1
burger
and
fries,
and
4
fillets(2
mid
rare,
2
mid)
with
hericot
vert
and
baked
potato.
All
entrees
arrived
with
the
baked
potato
still
wrapped
in
aluminum
foil(
seriously??
$28
entree
with
the
starch
still
in
foil??
Even
Applebee’s
takes
the
potato
out)
The
scallops
and
burger
were
good,
the
4
fillets,
not
so
much.
Presentation
side(
side
showing
to
the
customer/us,
was
barley
cooked)
The
other
side
of
each
filet
was
severely
“seared”(burned)
most
likely
the
“chef”
used
a
flattop
because
there
were
zero
grill
marks
present.
Bridget
comes
back
to
check
on
us,
we
inform
her
of
the
poorly
prepared
meat.
She
says
let
me
go
tell
my
Manager.
She
comes
back
to
the
table
asking
for
our
steaks,
for
her
to
bring
back
to
the
kitchen.
Out
comes
the
enraged
“owner”
with
an
utterly
poor
excuse,
that
preparation
of
the
meat
was
“how
they
do
it”
and
correct
to
their
specification.
These
steaks
were
burnt..flat
out..Bridget
then
brings
our
bill
with
$32
removed(
$8
off
per
plate
of
filet),
all
plates
we
ate
the
baked
potato
and
green
beans,
but
seemed
extremely
unfair
and
unreasonable
to
pay
$20
each
for
veg
and
starch.
We
then
asked
to
speak
to
the
owner
once
again,
and
was
informed
that
she
was
too
busy
and
the
$32
modification
was
“the
best
they
can
do”
and
that
if
we
wanted
to
speak
to
the
owner
again
we
would
have
to
meet
her
downstairs
because
she
was
pre-disposed
with
another
issue.
We
left
Bridget
20%
gratuity
of
the
original
bill,
actually
handed
it
to
her
to
ensure
she
got
it,
and
took
the
check
book
and
bill
downstairs
to
speak
to
the
owner
as
directed.
We
walked
down,
to
a
locked
door,
then
walked
around
to
the
front
door
to
find
Bridget
there
again
with
a
new
bill
with
all
the
steaks
taken
off.
I
and
we
are
certainly
supportive
of
local
businesses,
local
chefs
and
anyone
moving
the
needle
on
food
trends,
this
may
have
been
an
off
night
for
the
kitchen
birgade
which
certainly
happens,
we
have
all
been
in
the
weeds
before,
but
honestly,
the
restaurant
was
at
less
than
50%
capacity
As
for
the
owner,
I
know
or
she
probably
knew
we
are
vacationing,
but
in
today’s
world
being
hospitable
in
the
hospitality
industry
is
the
key
to
success
Respectfully
written
2nd
time
Google
reviewer
