Look, I get it. Opening a new restaurant, especially in a spot that's had failure after failure, is a daunting task. I really am rooting for this place, and I hope that they can turn things around but if my first visit is any indication, there's a lot of kinks to work out.
I went for late lunch on a Monday; there was one other party at the bar, but otherwise, I was the only guest. A gentleman got off a bar stool to seat me and he was friendly enough. It then took entirely too long for the server to come to the table. She was friendly enough when she arrived and answered my questions, but given that she had no other tables, it took entirely too long to meet her.
I ordered the Pulled Pork. The menu, which I forgot to take a photo of, listed three different prices, and a notation said that the portions were 1/2 a pound, a pound, and an even bigger one. However, I was told that the 1/2 pound was $14 (the middle price). Fine, but a little pricey without any sides (other than two slider buns). I asked what she would choose between the Mac and Cheese and the Baked Beans, and she said Mac and Cheese ($10), hands down. So I went with that.
It then took what felt like a very long time for the food to arrive at the table. Despite having several sauces on the table, the pulled pork came with a portion of the Dr. Pepper BBQ sauce already on top. (It looked like marinara on top of the meat, and the watery sauce on the rest of the plate was not appetizing.) The pork was bland, and even the sauce didn't really give it much flavor. I tried the housemade BBQ and the Bourbon BBQ, and while there was a slight difference, they all had the consistency of a hot sauce. Perhaps I got spoiled by the defunct Sharonville joint, Smoq, but I want a little sugar and thickness to my BBQ sauce.
The mac and cheese came in a very nice dish, with what looked like delicious bread crumbs on top, but the macaroni noodles were actually cold, and the cheese wasn't melted. I had to yell across the room to get my server's attention, but she responded immediately. She took it right to the kitchen and returned, stating that she threw it out and was having them make me a new one. When it returned, she said the chef himself had prepared it. So, then, I wonder why it was a completely different presentation (now in a crock minus most of the breadcrumbs) - and why had it been microwaved to an almost inedible temperature?
Finally, I tried the cherry pie dessert. It was a big portion of hard-to-penetrate crust, with a small helping of cherry filling - served cold - with whipped cream on top. I can't imagine if I'd ordered it ala mode how much colder the dish would have been. I expect a cherry pie to either be served warm or at least at room temperature.
To top things off, I used the restroom on my way out but got confused and had to interrupt someone's job interview because I could see the sign for the women's room but not for the men's. You have to go down a hallway to see the men's room sign and door.
As I said, I really do want this place to succeed because I believe the Levee has so much potential. The decor and physical aesthetics are very nice. It's a very large space and it appears they are appealing to a later crowd with line dancing and performances, including Karaoke. There's a good concept here - it's just not yet being executed to its full potential.
I love good BBQ. And I'm willing to try again. I just hope they figure these issues out and fast. read more