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  • Had high expectations so perhaps mistake number one...is it asking too much to sit down and be greeted by bartender and have a beverage as you peruse the menu? Kinda felt like I was an interruption as opposed to a guest. Surprised as I asked for feedback on menu (as I leaned toward lighter fare ) that she never shared how "heavy" the preparation for their rendition of shrimp and grits... How about when customers inquire about scallops, fish, ahi tuna at least mention the density of other options---and can we hold back on the sodium please! Mac and cheese was yummy but when the main course is picked through you might want to invest a tad more energy into your customers vs everything ok---yep ok but is that your aim?maqs If you want heavy food, dark space and bartenders more focused on tomorrow's prep/glass cleaning vs the customer then this should top your list.
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