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  • I don't know why this has become my "go to" favorite place to eat other than the fact that management has an eye for customer service and the kitchen puts out plates that are seasoned and prepared consistently. I've had the steak, pizza, pulled pork, fish and chips, dip with flatbread, and a few more I'm sure but I'm tired of listing them here. Each one was totally edible and good to nosh. I love when I go somewhere and the servers or bartenders look you in the eye and you know they are listening to you and not looking past you to something else they have to do. This comes from scheduling your help to match your busy hours so they are not rushed. Whatever they did in hiring or training..... they got the point across that they are in the "service" and "hospitality" industry. They carry out this mission well and I always feel like my business is appreciated. The kitchen: who ever designed the menu put enough items so the kitchen can handle a rush and enough items that one could go here regularly without getting burned out. This gastropub concept puts food, service, comfort, and drink on an equal plane. This is my favorite place to eat because I don't need to be blown away by one part of the concept design, but rather the blending of all aspects of the concept into a fine tuned operation. This starts with ownership, management and trickles down all the way to the most important person in the house.... the cleaning crew.......because when you walk in somewhere and feel clean and safe....the rest is gravy. Nothing worse than walking in somewhere and seeing a dirty floor or door or bathroom. If they don't give this most visible item attention.... what kind of attention do they give to the things you don't see? I give a well done to the Thirsty Lion staff and management.
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