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  • It is sad to have to write this review because I wanted this concept to work out, but with the lack of quality they provide to their guests, I am not sure how long it can survive. It is sad really because it is such a nice looking restaurant and could have such potential, not like the last three in that space that failed miserably. I know that Chef Robert McGrath is an award winning chef and as such I can not imagine that he would be proud or even accepting of the foor coming out of the kitchen. I took my family to the Sunday dinner because the daily special of a BBQ feast sounded amazing. We arrived and our table was ready and our server welcomed us. We ordered the filet medium rare with brussels sprouts, of which the filet was well done and the Brussels sprouts were brunt, hey don not ask me for meat temperature if you can not cook it accordingly. Two of us ordered the BBQ feast and it was far from a feast. Bone dry pulled pork that looked and tasted like it was pulled two days ago and then heated up in a microwave. The ribs had not a trace of BBQ, no sauce nothing again bone dry. The miniature sides, one fork maybe, were as plain as the rest of the meal. So disappointing. Our 10 year old ordered the pork Hangar steak which was dry and chewy. To add insult to injury, our 8 year old wanted spagetti and meatballs from the kids menu and what arrived was a soup bowl full of 59 cent canned spagetti with three minuscule meatballs, at a mere 8.00 charge. In fact it was so bad that we ordered the chicken fingers and fries, of which the only edible thing was the fries. Our server did not even ask why the "spagetti" was left untouched and we had to order another meal. As mentioned before I can not believe that Chef McGrath or Chef Matthew Taylor are proud or accepting of what leaves their kitchen, let alone serving canned food on a kids menu that I would not even feed my kids at home. Not what I would expect from any restaurant, let alone from a finer dining establishment with renowned chefs. Further what about quality control? There are some high-powered and experienced restaurateurs at the helm of this restaurant, perhaps they should spend some time there and ask their patrons.
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