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  • We stopped in at the GRT after a round of golf. Our group was very tired and hungry. I was looking forward to their pizza, which was very good when I had ordered it in the past. When the pizza arrived, I could immediately tell it was very undercooked. I confirmed that the crust was almost raw by trying to cut into a slice with my fork. The bartender then commented that it didn't look right and offered to send it back. I reluctantly agreed because I am hesitant to send food back to the kitchen ever. The pizza came back (the same one, minus the slices on our plates) about 3 minutes later. The cheese was more browned, but the crust was still undercooked and doughy - to the point of being able to put a fingerprint in it. I believe they simply shoved the pizza under the broiler for 30 seconds. Of course, it was still inedible. The bartender offered to have them cook a new one or to order something else. If the kitchen staff can't cook a pizza right than I don't trust them to make anything else properly. Without asking, they removed the charge for it from my bill, which was nice, but I would have preferred something to eat besides a few onion rings. I don't expect much from bar food, but to try to pass off that pizza TWICE, on what appeared to be an average or slower day, was ridiculous - particularly for a place that brags about its great food. On the plus side, the bartender was friendly and poured some strong beverages, but next time I'll follow GRT's own advice. Their inadvertently ironic slogan is, "It's better to eat great food at a tavern, than it is to drink at a restaurant." I'll leave it at that.
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