| rev:text
| - I think this place needs some kind of intervention.
The term 'sui generis' is on the menu, not just once, but TWICE. In case you don't know Latin, which most people don't, it means "of its own kind" - I had to look it up, too.
Yelp helped me find this place, so I'm returning the favor. Other Sunday brunch times, we've driven past and saw a line out the door. It wasn't out the door today and that's good because it's chilly out. When we got inside, the host's back was to us, because we were instructed to go in through a side door, which I assume is meant to keep people from gathering near tables, but it's just not welcoming to walk into a place where the person I'm supposed to interface with has his back turned to me.
Gratuitous technology in restaurants also can drive me nuts. There was a wait and I was offered to receive a text message when our table was ready. Red flag for two reasons: I'm going to bet that goes into a database somewhere, and where am I supposed to go to wait? Across the street for some hookah? Maybe this would be fine in warmer weather, but it also seems like a great way to lose a sale by causing people to wait elsewhere.
I ordered the signature savory waffle, the one with bacon, green onions, cheddar cheese and a fried egg. It was GREAT. I really enjoyed it, it was something different, tasty, and I was able to finish the portion. The egg was also cooked to order well, something I consider to be hard to do, especially during a busy period. My dining partner had a plain waffle and enjoyed that, and we both liked the sides of ham and home fries (many additional points for using a medley of potatoes, which was colorful and tasty!). The presentation was lovely, too.
Overall, the food is good and shows a commitment to high quality product.
So it's too bad that we had a ridiculously long wait for our food on during a brunch service that wasn't even particularly busy. And then the hair my dining partner found on her plate? Unacceptable. First, we were offered a 20% discount, then our whole meal was comped because the waitstaff were so frustrated with the kitchen.
That's where the intervention comes in. Management, leave the cooking to the professionals, and STAY OUT of the kitchen (maybe even the restaurant - watch what goes on through the fancy POS system and iPads everywhere) -- otherwise, you're going to continue to hemorrhage money when you have to give discounts or comps. If you want to stay in the kitchen, there's probably always prep work and cleaning to be done. Or focus on finding ways to improve the people flow so that I don't walk in to the host's back.
It's hard to say if I'd return or not - because while I really enjoyed my meal, I don't know if the food was good enough for me to be patient and tolerant of the obvious management issues next time.
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