Here's the deal. Great location - right next to Hope and Anchor. Very attractive interior, with an open kitchen. Servers are friendly. But the food was so spotty. Now, with a location like the one they have, they'll do good business even with spotty food. So we're probably going to see them for quite a while. And I'll say that if you order the things they do well, you'll be happy enough.
The good news: the pork that they used for their nachos, tortas, and tacos is great. Tender pulled pork, and heated up in a sweet and spicy au jus. Delicious. The burger is a nice hand-formed, 8 oz. patty, and for a little extra, they'll give you one with bacon and jalapeno ground into the patty. They get a nice sear on the meat, although it appears that the default temp is med-well (or just well), which is over for my taste.
The nachos that have drawn solid comments are pretty well done. Individual nachos on in-house fried tortilla chips, beans and cheese on each chip. Finished with some tomatoes, a slice of jalapeno, and cilantro on each one. Definitely pay the extra $3 and get the pork on there.
What is problematic is the lack of tasting by the cooks. You watch them cook, and no one tastes anything. The posole desperately needed salt. I was almost embarrassed at how much salt I had to put in there to make it taste reasonable. And beyond that, the broth itself was thin - definitely not based on a rich, pork broth, but probably just a spice mix, and water (which I suppose makes sense - the pork in the soup was the shredded pork). I watched them take out a large container of the soup from the fridge, portion out multiple orders into a pot, and no one ever tasted what was in the pot. And as watery as it looked coming out of the fridge, I'd be shocked if the broth ever met a soup bone. It's amazing what $5 worth of pork necks can do to a stock pot of broth.
And there are some things that are just misconceptualized. The mac and cheese is a great example. They bake it off in a large tray, then it's refrigerated. Then portioned out to order, reheated, and then topped with bread crumbs, and broiled. And not shockingly, it's dry. Like real dry. The cheese blend they use was tasty. But man, it was in desperate need of some bechamel added in there at some point. And at $10 for a portion, you expect some thing that's appealing, creamy, a little stringy. Not something that's just dried out.
Along the same lines, though to a much lesser degree, they have hand-cut fries that look great, and taste meh. The price is great: $1.50 for a side order, $2.50 for a generous basket. (Note, this is in stark contrast to the previous tenant, Valentine's, who had delicious food, but had all sorts of crazy pricing, like trying to charge $5 for a miniscule side of fries). But the conceptualization is a bit iffy. They do a single-fry technique, and the fries end up a little greasy, and not quite as crispy as you'd like. If you're going to do hand-cut fries, it's basically not worth it, unless you do a double-cooked technique (blanch at low temp, then fry at higher temp to crisp). Otherwise, you're probably better off doing frozen.
And there's some sloppiness (or foolishness, I suppose) with plating basic things, like wings. You see them fry off the wings, and they look good. They toss them through to coat. Then they plate them nicely, with some carrot and celery sticks. And then the drown the wings in a bunch of extra sauce. It's one thing to be a bit sloppy if your Buffalo Wild Wings on Wing Tuesday. But when you're charging $10 for a dozen wings, some more consideration is warranted.
There is some hope, though. They do a lot of little things well. On the posole, they serve it with a lightly pickled red cabbage, fresh cilantro, and finely chopped radish, and a lime wedge. On all of the sandwiches, they do a nice job toasting the bread so that it's got a nice texture. The plates look appealing.
So here's the deal. Stick w/ sandwiches, tacos, and nachos. Order fries if you've had a few to drink next door. Avoid the posole and mac and cheese, until they get it ironed out. read more