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  • This place was terrible. Have always seen the parking lot filled, and there was a wait when we went there, so we expected with all the interest that it would be good. There was a short wait, but a table opened up quickly. Once seated it took over ten minutes before our server ever first introduced herself. We ordered drinks and appetizers, then it took another 15-minutes after that before we ever got an order in. Come on, that's ridiculous. We then learn that the appetizer order was never entered. God, I wish it wasn't, because when the baked pretzel bits arrived, we quickly realized these were microwaved-frozen pretzel bits. That looked exactly like the Soft Baked brand from Sam's club. They were served extremely hot, and it was clear they were microwaved as some were still stuck together. About 15-20 minutes after that the main entrees finally arrived, and they weren't much better. As my lovely wife described, "it looks like your sandwich was run over," and it did. The bun was either super flimsy, or someone in the heart of the house thought it would be funny to smash it with their AF1s. At one point I had to ask for a refill. The server grabbed my cup from the table to refill it, leaving me parched. That's bush league. Grab a fresh glass and bring it to the table, then swap out the empty one. Their chicken was surprisingly fresh tasting, and perfectly cooked, but their fries were a major disappointment. They were clearly frozen, and they had an unnatural starchy coating that were devoid of flavor. Seriously, it's cheaper and more effective for a restaurant to simply use fresh potatoes for their fries...I can't believe any restaurant would let anything other than fresh fries out of their kitchen. I won't in my own home kitchen, so why would they? As we walked out my wife said perhaps they appear busy because they get so many people that can't get a table across the street at the Winking Lizard. God, I hope that's not true. That's so sad that the best a restaurant can do is pick up the scraps from the Lizard.
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