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| - Why, hello Copper Blues, it's nice to meet you! I joined a good friend of mine for the opening this past week and had pretty decent experience. Let's just dive right in shall we?
The Atmosphere: my friend and I were lucky enough to grab a booth in the bar, since it was literally standing room only. The booths are very comfortable cushion wise, however since the place was very very busy, it made it hard to get out of the booth once you got in the booth. It seems that the tables have been placed too close together to comfortably move about during peak dining hours. I'm only about 115 lbs and I had to excuse myself to the woman at the table next to me every time I wanted to get out from behind the table, not to mention climbing over purses etc due to proximity. The musician that was playing on stage provided a lighthearted atmosphere, with acoustics that didn't blow your eardrums out either. Nicely done. Also, I love the lighting scheme, and the views from the patio.
The Food: For the opening event we were lucky enough to be able to try various samples of food. I loved the green pea guacamole, the filet bites and the mac and cheese of course. Since we only got to try the sample sizes, I found myself definitely wanting more. I cannot wait to go back and try a full plate! I ordered a glass of the house Cabernet and suffice it to say I think I'll get something else next time. The cab lacked the full bodied flavor I was looking for and actually tasted very sweet for some reason. Anyhow, that is shame on me for ordering wine in a beer-oriented place.
The Servers: I found that the servers were all very nice, but hopefully over the coming weeks they work on their flow. Since Copper Blues is connected to Stand Up Live comedy theater, you can bet that every night prior to a show it IS going to be very busy just as it was for the opening. That being said, they did not offer the full menu or specialty cocktails for the opening, which will undoubtedly make the servers job more challenging on a busy night. The servers will need to work on their speed and organization if they are truly going to be able to keep the customers happy with their serving time. For the opening, I found that I had what I call a "ninja" server. I would order a drink, and just as I was getting to the point of "Where in the heck did my server go to get my cocktail", all of a sudden it would magically appear on the table and I would see the server walking away. Very nice server, seemed to be knowledgeable about the products, just a strange flow.
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