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  • Couldn't wait to check out this new neighborhood eatery in Old Town... We were there on the second night it was open which led to service quality issues, but that's to be expected initially. We were seated at a large wood community table, with another party at the other end. I'm not a huge fan of this type of seating, but it wasn't bad. However, there was major confusion regarding table numbers for food delivery (for all of the patio) and discriminating which party had ordered what at the community table. I assume they will work out the kinks with this pretty soon because with a smaller menu chances are high the the party next to you ordered similar items and will end up with your food. We had the chefs feature brat, this month from Justin Beckett, topped with root beer onions (highly recommend) and it was phenomenal! Best I have ever had! The fresh, soft bun was even a delight! The beer brat was also good, nice tart sauerkraut. Belgian fries were fantastic. Dipping sauces we chose were lackluster, we had the blue cheese and bacon as well as the thousand island, can't remember what they called it, skip both and try something else. Beet salad was also just o.k., very sweet. I had heard they had a bean salad at the soft opening that was fabulous and was looking forward to that, but it didn't make it onto the menu, yet. We ordered a pretzel with our meal as well, it did not arrive until 40 minutes after our dinner did. It was really very good. It was delivered without the food runner offering mustard, as they have 5 different varieties, for dipping, but we managed to flag another server down eventually to get them for us. The drunken date cake was maybe one of the best deserts I've tried in a long time! The portion was ample, perfect for sharing. The cake was incredibly moist, topped with a sweet caramel (?) glaze and served with a side of whipped cream adding just enough cool tartness to cut the sweet. It was perfect. They did a good job with the decor, you definitely don't feel like you are on the patio of the old Oregano's, it's industrial, yet warm. I'm gonna give them a few weeks to get their legs underneath them before I give it another shot. Has the potential to be fabulous if they can iron out service.
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