it aint what it used to be....absolutely horrible food and worse service...was seated by a friendly young hostess but then sat for 25 minutes watching harried service staff run by my table totally uninterested in taking my order until I approached the register and begged for someone to come over..finally, a harried and stressed out waitress took out order like she had 10 other things she needed to do besides wait our table..45 minutes later, one of two entrees was delivered with an appetizer that should have came first..10 minutes later, the 2nd entrée was delivered without the included sides or salad, which should have been served first with the appetizer anyway..then, the real horrors started..turkey dinner with stale and tasteless stuffing, gravy that tasted like flour and water thrown together, and instant mashed potatoes..then, a turkey club with the same chunk of turkey as the turkey dinner, not sliced like it should have been, no bacon, no mayonnaise, and only a hint of lettuce and one tomato...absolutely horrible, neither entrée was touched..waitress threw the food down on the table and never returned to check on us, probably embarrassed to serve such garbage...got the manager, showed her our horrors, she left and never returned either...finally, in desperation, went to the register to speak to the owner(?), who said that "we're not really open yet, we had 3 call outs in the kitchen, and we're having a lot of problems today"
ok, so your restaurant in packed full but "your not really open"??..you have 3 call outs in the kitchen and you have managers just floating around the dining room instead of helping out and/or checking the food quality coming out of the kitchen??...and you have the nerve to tell me to "give you a month and you'll straighten everything out"???
being in the restaurant business for 40 years, I do sympathize..i did appreciate having my bill discounted for the horrible food..but, I gotta tell ya, the problems you have in this "new" rendition of a once fabulous diner are gonna take more than a month to solve..you need a competent chef in the kitchen, skilled cooks, a floor supervisor to handle the confused and harried waitstaff, and someone interested in quality control to manage the operation
best of luck to you..I wont be back and neither will the 100 people I tell about this most horrible food and service I've had in a long time read more