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  • We are mid-age experienced travelers and been around. Nothing worse than a restaurant struggling with 5-6 guests in the entire night. I usually get suspicious from quality and freshness of ingredients. I ordered the grouper, low quality pan fried with a dirty oil, horrible beans and old rice. My wife ordered a soup and a lobster; soup was old and very thick, clearly it shouldn't get out of the kitchen, when we complained they said "let me get the chef to thin it down for you" when we tried to get another soup the answer was "that was the only soup we have tonight" I told our waiter not to worry about the price and we will pay for it and they accepted the offer. Low potential dead Cleavland on a freezing night, few people have decided to go our and no potential to even open that restaurant at that night. I was watching the chef cooking all the time, he was checking the doness of a steak with a food thermometer, arranging with his fingers a fried calimari on a plate, although he dumped the order out of the fryer basket onto the plate, why would you touch it with your hands then? my wife's lobster was straightforward from the fish tank to the boiler to the plate, with bad mashed potato and steamed yellow zucchini, no taste or seasoning at all. Never again.
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