We are BBQ enthusiasts and one of our favorite destinations is Grapevine Main Street. So when my husband read about a great new joint, I checked out Yelp reviews and expected it to be outstanding.
I'm offering an honest and sincere review in hopes to help this business owner.
We went on an unseasonably pleasant winter Saturday lunch. I've visited this location in it's previous life as an oyster house. I like the new layout , it seemed like a better use of the space. It's decorated like you'd expect.
First choice, where to sit? You sit wherever you like. We ended up at the table closest to the kitchen.
Second choice, what to drink? For such a small place, they had a huge amount of different beer choices as well as liquor. They also have a $2 canned beer happy hour special that you can go and pick up yourself from a cooler in the corner. I kinda liked that idea. I think it was a way for the owner to have his kids waiting tables without having to handle the booze.
Third Choice, what to eat? Small menu with various BBQ meat sandwiches. But, no meat plates or combos. We asked if we could just order different meats and not sandwiches and were told they could do that. My husband is a brisket and sausage guy and I'm a rib and pulled pork lover. I attached photos.
I could see in the kitchen and noticed the cook pulling the foil wrapped rack of ribs out of a roaster. He opened the packet to awkwardly cut off a few ribs on the foil while juice dripped all over the floor and then he just left the remaining ribs sitting there at least as long as we stayed. It seemed a long while before our plates came out. This is because all the meat was warmed up in the microwave. The fries where the only thing freshly cooked before service. The microwave turns BBQ into a rubbery texture with telltale hot spots. The rib rub was not flavorful, and seemed to be mostly paprika. The pulled pork was also microwaved and not noteworthy. My husband enjoyed the sausage, but was not a fan of the brisket texture, smoke, seasoning or flavor. Overall, it was not as remarkable as previous reviewers made it out to be.
What happened? How could our experience be so vastly different from the 5 star reviews? Did we come on a bad day?
The owner must have a substantial investment in the location to recoup. It is one thing to BBQ in your backyard, but another to run a business. He obviously has never run a restaurant before. I applaud his courage and passion and the fact that he is probably working 14 hour days. It appears he has his kids in there working with him and that is adorable. I think with a few corrections, he could not only make it easier on himself but be more successful.
1. Stop nuking your BBQ. Pull it, wrap it, sell it when it's hot. Sell it fresh or not at all.
2. Simplify your bar. There is no way to accommodate the room by yourself and mix drinks. People don't want cocktails with BBQ. They want beer, soda or tea. There are too many beer choices and that takes up space and complicates the ordering, serving and stocking process. Pick 5. You don't have the size of a dining room for people to linger with cocktails. Get them in and out and turn your tables.
3. Train your staff. Hire a consultant or bring in a pro to train wait staff on how to wait a table in your type of establishment. I'm not talking fine dining, but courteous and efficient. Hire a pro to train your kitchen staff with technique and tips for safe and efficient food prep. If you spend more time preparing fries than BBQ, re-do the menu.
Good luck. I really hope you work it out. I'll come back and try it again. read more