My family went to no bull during the very very cold days of Feb. 2015. Food was great; however, they didn't have any heat on in the dining area. By the time we left we were freezing. Conversely, the two gentlemen in the back making the grub were wearing t-shirts. I guess the burners are hot and they needed to shed some layers and who cares about the guests who need their winter gear on (toques too) to eat in a meat locker type environment.
Suggestions:
RAISE THE THERMOSTAT up a notch or two or invest into a space heater?