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Thumbs Down: 1
We are glad someone is trying to make a "go" of this place once again. We are concerned whether or not the year-round locals are going to be able to support it. We hope in time, they get dialed in operating this restaurant smoothly & having servers who have personally tasted everything on the menu, the chef refining his/her recipes & plating techniques, & the cooks improving their cooking techniques & expediting of orders. The owners seem nice & concerned to have pleased customers, but they need to be more involved w/food prep, cooking, plating & serving instead of sitting in their defacto office (a rear booth). Gordon Ramsey & Jon Staffer would have a field day if they saw that going on. Their attempt to change the interior is a good start. Understandably, given that it takes a lot of capital to get a restaurant up & running, we're sure they carefully considered their priorities on the interior face-lift. Painting the dark wood booths a light enamel & replacing the entry counter (the first thing one sees when they walk in), would have gotten them closer to a home run. Maybe when they start running in the black, these can be done. They need to add some greenery in the entrance planters. The entry experience, especially the lobby, front counter & greeter is where the "first impression" is made. Hope to see it improve in a short time. My next review will be about the food.
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