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  • You might as well get a can of Chef Boyardee. The sauce taste like it's out of a jar. It's so easy to get fresh produce, I don't understand why restaurants insist on using caned and frozen produce and dried herbs, but charge as much as much as a restaurant in the city. Also, the service leaves something to be desired. When the waitress wasn't helping a table, she was sitting at another table in the dining room eating. He literally yelled across the room, "can I get you anything?" I also saw a waitress pull a set of silverware off a table she had just cleaned after a couple of diners left..she inspected and decided it the silverware wasn't used, so she threw it back into bin at the front door, so it could be given to another table. How did she show the silverware wasn't dirty?
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