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  • Please decide on being either a business that attracts a foodie following or one that competes with Denny's. Doing both doesn't work and stretches too thin the obvious talent in the kitchen. The environment makes it difficult to enjoy the food. The menu has terrific bone structure, but the chef's true talents seem lost behind a curtain of traditional diner fare for the masses. An edit down to a smaller menu of showcase items would allow for each plate to get the attention it deserves. Somewhat of a diner feel but quite compact & loud with mostly all 4top tables & chairs- no booths & cramped counter seating for only 4. Tasty breakfast dishes at reasonable prices true, but not necessary. Where is the outreach to farmers to highlight quality ingredients? Service is friendly but this is a space where too little room exists for servers to comfortably maneuver without bumping guests. Having both a nearby cook's line of hot grill equipment and a sub-par HVAC in general, the space overheats rapidly. The constant inflow of additional outdoor air flowing in from the always-open front door compounds the issue since the SRO scene lends itself to people hovering over dining guests and not knowing if waiting inside is any better or cooler than outside. The breakfast scramblers are truly sometimes more like a mush than a scramble whereby the egg part is almost indistinguishable from the add-ins. The side of diced potatoes need to be more cooked. And the Neptune Benedict has a good flavor profile but would be definitely over the top had a bit more restraint in the portion of crab been coupled with a higher quality lump crab. The English muffin too was good but slightly under toasted and therefore soggy. The grilled muffin is yummy, but where health and healthy foods go hand in glove this food concept seems dated and more in keeping with festival booth fare than that from a chef with great skills.
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