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  • I've been going here for ten years now and it only gets worse by the year. Tonight was the crown of consistently smaller portions and badly cooked food. I had the fruti Di Mar. A disaster of inept cooking and brain dead management. The pasta was cold, wasn't in hot water long enough. It was everything that good pasta isn't. The plate was served with dead unopened muscles, the ones that opened were like bubble gum, tasteless over cooked rubbery but not warm and no sauce. The tiny scollops we cooked/!boiled to being tasteless and chewy. The shrimp were very similarly over cooked chewy and tasteless. Most fruti Di mar is made with a wine clam juice butter and lemon sauce with tomato and other veg. This was made with pasta tomato sauce with some hot pepper, of course it was over cooked and dried out to a bitter taste. The young cook needs training and severely warned about standards, the head chef needs to go back to the line, if he can't keep standards and lead to make consistent food he is useless and the GM needs to apply at Cracker Barrel where being aware of the food being served and pride of your organization isn't a requirement
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