My family and I recently stopped by Billy Smoothboars the other day while we were on a trip in Oregon. The food was alright, but the execution itself was just terrible. I'd like to see this restaurant on Kitchen NIghtmares, to be honest xD
We were seated at a table by the window, which had ants crawling on it.. eew. When my family asked if we could sit elsewhere, our server apologized and allowed us to choose a different table. A nearby table, our first choice, also had ants. We chose a larger table in the middle of the room after that (which had no ants this time). It wasn't ideal for us, a family of four, to occupy a table for twice as many people... but there really wasn't anyplace else to sit without ants. Another staff member came out and wiped down the windowsill and our old table with a washcloth. Just a washcloth, no disinfectant or anything like that.
The menus were disgusting. Torn, wrinkled, old menus that were stained. I hope they burn those nasty old things and print out new ones.
Our appetizers were actually really good, along with the salads my mom, dad, and brother ate. We had sweet potato fries, which tasted fresh and were nice and crispy. Our server brought over ketchup for us as well, and their delicious cranberry bread. Still, we weren't given plates for our appetizers. I left quite a mess of crumbs on the table mat after that.
Our entrees were terrible. I had the Chicken Parmesan, which had twice as much pasta as necessary. The sauce was watery to the point that you could hardly call it sauce anymore. The chicken had almost no flavor and just a little bit of moisture. The breading came off rather easily (not to mention how gross it looked), and the chicken was hard to cut.
My brother had chicken tenders, which were charbroiled to the point of no return. My chicken was nowhere near as dry as his, err... tenders. Is it okay to call them that? They were anything but tender, really. His french fries were alright, though.
As for my dad, he had the BBQ Ribs (with additional grilled prawns, which were amazing). The outside edges were a little bit dry, but the insides were moist and delicious. No complaints from him on this meal.
Now, my mom... she ordered a Filet Mignon steak, medium-rare. It came out with the texture of a medium rare steak, but the taste of liver. The juices were brown instead of pink. The meat was brown, with barely any pink in the middle.
When we sent it back, the chef came out and said it was fine and had come to the proper temp. for medium rare on the meat thermometer. He didn't refire a new one for her, he just came out and gave my mom the steak she was obviously unhappy with before. "Dude, I don't know what to tell you, but this is medium rare." He called my mom 'dude.' Where's the respect for your customers?
And 30 dollars for a steak? It better be done right for such a hefty price, you know? My dad talked to the manager about that before we left. He asked why they couldn't have refired another one (after all, my mom was dissatisfied with what she paid for). What happened to 'the customer is always right?' The manager, well... she said that the Filet Mignon was their most expensive item, and they didn't want to waste their product.
Overall, it could have been worse. The staff just needs to improve the execution of their product, and be more willing to take a loss in profits if they don't satisfy their customers. read more