Wow, that was rough. All of my "give the small business owners an extra star for effort" is why this is 2 stars and not one- because when you're dropping money, to leave feeling bummed- and hungry- and TOTALLY dissed- is not ok.
As usual,poor service and poor food = I have a poor attitude.
Food problem: parmesan crusted halibut was last to the table- it was lukewarm on the edges and completely raw in the middle.
When the 2nd piece showed up, (after the other 3 diners were done eating) it was also un cooked- translucent in the middle. At this point the order was canceled.
Service problem: On the first occasion, Halibut was taken away with NO comment, and no explanation. No offer to bring back the pasta so there would be SOMETHING to eat, nor an offer to order something different.
Finally, after about 10 minutes, the serve did circle back around to say "sorry, they are cooking another piece of fish."
On the second occasion, after everyone else was done eating and we'd been waiting another 15 minutes & the second fish was still not cooked- the Halibut eater said, "just cancel my order" there was a bit of push back and, again, no apology. No offer of fixing with any other food, not even the suggestion - "would you at least like the pasta, you poor starving waif sitting at a table of people finishing their food while you've been waiting."
When the bill was dropped, the server did say the order was removed, but as though it was a favor.
We were patient with the fact that we waited too long to have our order taken, to get water or drinks refilled and for our food. That was irritating but forgivable.
However, basic restaurant protocol =BAD FOOD IS NOT THE CUSTOMER'S FAULT. And generally, one makes an attempt to fix it.
And more detail:
Not only are we are 4 adults ordering full priced entrees and dropping at least $100, we are also a very forgiving audience having between us all at least 60 combined years of restaurant ownership, management, and serving/bartending experience.
We discussed a variety of explanations for the food (maybe they are using frozen fish and not thawing enough??? The breading makes it hard to tell it's done? WHY aren't they using a thermometer???) and the service (this must be the bartender who doesn't usually serve? It's in between shifts and there's a lag? Someone's got personal issues happening elsewhere?)
We all know how much the fish cost. How hard it is to find good staff. The issues w/ kitchens.. etc..
We all have LOTS of sympathy and patience.. late lunch, etc etc... but come on. This is just bad manners. The Halibut eater left feeling like they had been treated very poorly and paid for the privilege. No, they didn't pay for their entree, but we had brought these people here as our out of town guests and had decided to up scale from the crab shack. It rankled. Bad.
The rest of the meal without the Halibut would have been probably a 3.5 or, because I inflate my reviews when it's local small business, and the location is charming, maybe even a four.
1) palermo wild alaskan salmon= $15, was fine.
2) Build your own pasta= $16 for spaghetti w/ crab& red sauce. In the words of my father in law "kind of stingy with the crab."
3) Seafood pasta- $18. I asked for a garlic and oil sauce instead of the "alfredo" and the result was quite good. There were 2 bites of halibut, a good portion of scallops & shrimp but alas, as another reviewer mentioned they were bland & a bit under cooked, but I would not have said anything about it until the Halibut incident. read more