We had been driving past this restaurant for the last four years. It sat empty for what seemed like forever, but the name always caught my attention. When we noticed it had finally reopened under new ownership, my husband and I were genuinely excited to give it a try.
Today (Sunday, July 19th), with clear blue skies, no smoke, and one of those perfect Niagara summer afternoons, it seemed like the ideal place to meet friends for lunch on the patio overlooking the Niagara Parkway.
Unfortunately, from the moment we arrived, the experience steadily went downhill.
Shortly after we were seated, the band introduced themselves by announcing they were there to "make some noise." They certainly delivered on that promise.
The volume was so excessive that the restaurant windows were literally vibrating. It became impossible to have a conversation, even while seated inside with the patio doors closed. Every time the doors opened, the noise was overwhelming. We watched customers leave because they simply couldn't tolerate it anymore.
As someone who has spent decades in the restaurant industry as a Director of Operations and Director of Training--and who has also been trained vocally and sung most of my life, I appreciate live entertainment when it's done well. This wasn't.
The singer struggled throughout the performance, the drummer never settled into the pocket, and the bass consistently lagged behind the beat. It sounded more like an unrehearsed garage band than entertainment that enhances a dining experience. Live music should create atmosphere, not drive customers away.
The service was equally disappointing.
Our server mentioned she was "new," although she also said she'd been there for a couple of months. New staff aren't the problem--lack of training is.
Simple service fundamentals were missing throughout our meal. Empty glasses and finished plates remained on the table long after they should have been cleared. Drinks weren't delivered promptly because staff seemed more engaged in conversations with each other than watching their tables. There was little evidence of anyone managing the dining room or coaching the team.
Then came the food.
It arrived hot, which is always appreciated, but that's about where the compliments end.
The tzatziki bore little resemblance to authentic tzatziki. It tasted more like sour cream mixed with relish than yogurt, cucumber, garlic, dill, and lemon. As a matter of fact, there was no garlic or dill in it at all.
The rice was so heavily salted that it was inedible.
The "Greek salad" was simply a bowl of lettuce with a few rings of red onion, three olives, and some feta scattered on top. A traditional Greek salad (horiatiki) is built around fresh tomatoes, cucumbers, red onion, green pepper Kalamata olives, feta, olive oil, oregano, and either red wine vinegar or lemon. Lettuce is rarely part of an authentic Greek salad.
None of us expected perfection. We just wanted to try a new restaurant, sit on the patio and enjoy some time with our friends - that didn't happen -
Instead, we left wondering how a restaurant with such a prime setting could miss the mark in so many fundamental areas: atmosphere, service, training, and food quality.
A spectacular location can attract first-time guests, but only a great dining experience brings them back. read more
