RESTAURANT REVIEW: 3 Seventeen Happy Hour Friday…read more
Let me start by saying this: the food is absolutely delicious. That's the reason this review still earns 4 stars despite some very noticeable issues that management should address.
First things first, 3 Seventeen needs to advertise that they have TWO Happy Hour menus. We specifically called beforehand to ask about Happy Hour offerings, and at no point were we informed that reservations are practically required. As potential new and returning customers, that information would have been extremely helpful.
When we arrived, every table was reserved. Every. Single. One.
We ended up sitting separately at the bar until a very kind hostess noticed the situation and was able to move us to a table together off to the side of the bar area. Shoutout to her because she saved the experience before it even started.
The Drinks
After ordering our food and cocktails, our margaritas arrived. I looked down and immediately thought someone had brought me a cup of lemonade.
Why?
Because the margarita was served in a plastic cup.
Naturally, I asked why. I was told that after a certain time, all drinks are served in plastic cups because customers frequently break the glassware.
Now I understand wanting to protect inventory, but here's the problem: 3 Seventeen is a beautiful venue. The décor and aesthetics create an upscale vibe, yet the drink presentation completely works against that image. A handcrafted margarita loses some of its magic when served in the same cup used at a family barbecue.
Adding to that, I noticed the shelves behind the bar were completely bare of glassware.
Then there was another issue that management should seriously consider addressing.
The walkway from the bar toward the rear of the building exposes the area where hookahs are assembled and supplies are stored in plastic bins. From a customer's view, it looked cluttered and somewhat unsanitary. A decorative partition or curtain would make a huge difference. Presentation matters, and once customers start questioning what they're seeing, they start questioning other things too.
Honestly, it almost made me lose my appetite.
The Food
Thankfully, the food arrived... and that's when things got MUCH better.
Spinach Dip & Homemade Chips
Creamy, flavorful, and paired with fresh homemade chips. Every bite was warm, cheesy, and satisfying.
Spinach Dip with Shrimp
This version takes things to another level. The juicy shrimp on top added extra flavor and made an already good appetizer even better.
Fried Shrimp
The shrimp were HUGE.
Well... most of them.
One shrimp looked like the little cousin trying to sneak into the family photo.
I wasn't sure if they ran out of the jumbo shrimp or if one simply wandered into the wrong basket, but it definitely stood out.
Loaded Fries
The loaded fries are made with steak fries. If you're not a fan of thick-cut fries, keep that in mind before ordering. They were loaded and filling, but definitely potato-forward.
Catfish Nuggets
Now let me give everyone a pro tip:
Order the catfish nuggets and dip them in the Hot Honey Sauce.
Trust me.
That combination is a COMPLETE game changer.
The sweet heat from the sauce mixed with the crispy catfish created one of the best bites of the entire evening.
The Birthday Celebrations
Now... let's discuss the elephant in the room.
The birthday celebrations need a complete overhaul.
At one point, there were FIVE birthdays happening at the same time.
The staff, who were already stretched thin, were literally running from table to table singing "Happy Birthday" and delivering bottles of champagne.
It looked chaotic.
Customers were confused.
Employees looked exhausted.
The entire process felt disorganized and distracting.
To be completely honest, it was one of the most ridiculous and chaotic birthday processes I've seen at a restaurant. The staff did their best, but the system simply isn't working.
Final Thoughts
What makes this review difficult is that the employees were genuinely wonderful.
Everyone was friendly.
Everyone was trying.
Everyone appeared to care.
The real issue isn't the staff.
The issue is that the operational systems have not caught up with the vision of the establishment.
The owner has clearly invested a lot into making 3 Seventeen visually beautiful. The space is gorgeous. However, the service flow, staffing levels, reservation communication, drink presentation, birthday procedures, and overall customer experience need attention.
The good news?
These are fixable problems.
Because the hardest thing to fix is usually the food... and fortunately, the food is fantastic.
With stronger management processes, better staffing support, improved presentation, and a few operational adjustments, 3 Seventeen has the potential