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| - The menu only exists in order to know what the restaurant doesn't have. I understand it's only been open a little over a month, but running out of just about everything means they are very poorly managed and have a very poor business model.
I was here twice in April, "New England" month. Unfortunately for them, I lived in Boston for 5 years. Let's hope they don't try to do New England ever again in the future. The chowder was terrible. The RI style calamari was a joke. There were literally 5 pieces of squid on the plate (and no lemon). After those, I was too scared to order any of the other regional dishes.
On my first visit, very shortly after they had opened, a friend ordered a Mai Tai right off the specialty drink menu. It was served to her and she immediately noticed it was the wrong color. "Where's the dark rum?" "Oh we ran out of dark rum so I just put some more light rum in it." Note to bartender - if someone orders a drink and you don't have the right ingredients, ask if they would mind a substitution. My bet is that they might order something different.
Later in the month on the second trip, we tried to order the crab mac and cheese. Nope, sorry, out of crab mac and cheese. So instead I ordered the Chop Salad. Amazingly, it didn't have pine nuts and the smoked salmon somehow turned into grilled salmon. By this point, my friends and I had basically figured out this place was a joke and didn't mind making it publicly and loudly known. Rather than attempt to fix the situation, the bartenders and servers all started to ignore us. Finally the manager came over and I explained to him that what I had received in the Chop Salad wasn't anywhere close to what was described on the menu.
He literally asked me, "Oh, are you in the business?"
No, I just happen to be able to read, and I just happen to know what I'm eating.
He explained that they've been very busy and therefore had run out of lots of things. Note to manager - smoked salmon, pine nuts, crab mac and cheese, and dark rum are not rare, exotic ingredients. You run out of something, you go buy more. Or you explain to customers that what they ordered isn't what they will get. Apparently he didn't like hearing that there are some people that know the difference, and he started to treat us in a very condescending manner. I'm not the douchebag here, buddy. Clearly, YOU are the douchebag. If you don't know how to run a restaurant, don't become a restaurant manager. Simple.
Oh, lest I forget. We had actually ordered 2 chop salads after being told that they counted under the 2-for-1 entrees grand opening special. When we got the check, we had to have the bartender remove one of the salads as we were charged for both. Almost got us, Regions. Almost got us.
Since my group was in a small rush to get to the La Bocca Yelp event, the manager - Keith? Kyle? Kevin? - offered to buy us a round if we came back later. Not ones to ever refuse free alcohol, we did return later in the night after the yelp event. And we brought lots of friends - our group of 5 turned into 11, all ready and willing to give Regions our business. Lo and behold, the manager didn't comp us a round of drinks, even though we made it clear that's why we had returned and we were wiling to stay there if shown some love. All he had to do was take the 5 kamikaze shots off the bill and it might have made up for the rest of the night. Guess not. Well done. Love the honesty.
In conclusion: food sucks, service sucks, management SUCKS. But it benefits from a great location, so I'll probably wind up giving it another chance when in Tempe/Mill Ave.
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