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  • Owner is one of the most hospitable guys you will ever meet and very gracious. He needs to find another way to make a living besides running a restaurant, though. Mediocre is the kindest thing I can say about the place. The owner clearly has no idea what he's doing. Ordered a dry call brand Gin Martini up STIRRED (sorry James Bond, but that is the proper way to prepare a Martini served up). Undersized glass, short pour, and either they don't know how to mix drinks, didn't use the brand I specified, or they water down their booze. Maybe all three. Really poor quality of an easy cocktail. I would have left right then, but I was a guest at a business dinner so I had to suffer through. Our host ordered 3 orders of "homemade" chips and dip. Chips were stale. I had a capresse salad. Pretty hard to hurt that. However, it was pathetically skimpy. 4 grape tomatoes cut in half and 4 balls of mozzarella as big in diameter as a quarter. Hardly worth the price charged. For an entree, I had the pork chop accompanied by their brussels sprouts they are so proud of and Mac and cheese. The place was hardly busy, but the waiter couldn't be bothered to bring us our dinners so the kitchen staff had to bring it out and play role call. That's fine if I am at some low price point chain. At a "better" restaurant, I expect them to know who ordered what. Really ruins the dining experience for me to have to play role call. Asked if I need anything else, I answered that I needed a fork. (The waiter wasn't bright enough to realize that when he took my only fork on my salad plate because this place doesn't give you salad forks that I would need another one.) I waited and waited and waited, then finally got one myself from a neighboring table. The owner saw me do it, apologized, and brought me another fork like somehow now having two forks made up for waiting forever and never getting the first one. Pork chop was so tough it was inedible. Could have used it for a hammer to drive nails. The brussel sprouts tasted like they had been sitting around in a pan all evening. The mac and cheese, well, how can you hurt mac and cheese? There's more, but I think I've said enough to let the discerning diner know to choose elsewhere.
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