I hate to dogpile but after years and years of above board experiences here, tonight was completely blah.
Granted, quite some time has passed since my last visit to what used to be an area hotspot, popular among Quinnipiac students and sportsmen using the adjacent golf park. It certainly shows its age in that regard and as others have noted, covid kicked the crap out of the industry.
But even so-- our first red flag was the large B grade posted at the door by the health department. We laughed it off but did note the inspection date as September of 2020. Kind of disconcerting to receive anything less than an A at a time when sanitation and health procedures should have been laser focused.
But I digress. We didn't realize they closed at 8 nor really had we considered what time it was as this far out from Covid and with CT returning to full capacity next week, an 8pm close time is ludicrous. Fortunately, unlike other reviewers, nobody brought this up to us and we were at no point hurried along and certainly weren't turned away. Perhaps they'd learned from that mistake.
We were given a pretty rough table in the dead center of the bar. They had only one other table of middle aged women but a combination of the fact that we were sat directly on top of them and there was an eerie lack of overhead music, we were forced into their innocuous smalltalk. Straight away, we had to joke our way through mild discomfort.
Our waitress arrived and was utterly clueless, even regarding basic questions. Moments later when she was joined by a senior staff member (a woman I thought likely to be the owner, actually) we quickly understood why-- she was in training and probably fairly early on so our attitude toward her softened considerably. Under the circumstances, she was friendly and doing her level best to get in there and do *something* to our table's benefit.
In the end, I think it's more a mistake on the restaurant's part to train with such a long leash. The trainee should shadow *you*, not vice versa, until they exhibit basic competence. That said, the overall experience was fine, I'm just offering some perspective.
Numerous other reviews knock the food quality and that surprised me at first. I wouldn't say I was a frequent diner here back in the day but when I did I remember it being better than your average commercial American-Mexican chainlet. My faith in the old days began to waiver when we received our quesadilla nearly immediately after ordering-- it was cold, over stuffed, under toasted and accompanied by a blob of past its prime guac.
We took it on the chin as we had ordered a significant amount of additional food and didn't feel like making a fuss over what was ultimately not a big deal. Which I think ended up the right move as the subsequent course was adequate, certainly better than the first and in places actually pretty good.
The Al Pastor, my favorite type of traditional taco, was pretty serviceable! I also went for a "spicy" shrimp taco, which wasn't, but was perfectly edible nonethless. The big show was the Birria tacos they were running as a special. Had they been better seasoned and pan fried just a hair more, they would have been worth it but we found both the tacos themselves and their accompanying consumé bland, watery and oddly proportioned.
Everything was so close to good that it's almost more frustrating than had it been outright bad. No Mexican restaurant of this type is winning the Authenticity Award but with this display of technical inability, even at the standard set by those aforementioned chainlets these dishes rang as simply inauthentic. The timing is off, the seasoning is off, the quality of ingredients is off and the cook is perhaps most off of all-- Every item from start to finish arrived at the table stone cold.
The woman I presumed to be the owner said it best, out loud to no one in particular as she passed our table, "We're just having a Monday!" The undertone of effort is there but it's obscured by a thick veneer of ineptitude and quite honestly I would avoid this place until such a time as their food quality matches their aspirations. read more