I don't know why this doesn't show up. It's been open for over a year. On second thought, maybe I DO know.
I picked Damon's for lunch. It was slow. I was busy fighting a proverbial fire in my office and waved my companions away politely, mouthing, "i'll meet you there" as I talked to a supplier about shipping valves to a troubled jobsite.
When I arrived my friend James said, "they wouldn't seat us until you got here." I looked at him quizzically, the other five people in our group were conversing, and I sat down to wait for our host to return. A minute or two later, he walked over and seated us.
I looked around. Damon's has room for maybe 300 - 400 people. There were (we counted after we sat down) 27 people in the restaurant counting us. The host was unwilling to seat the whole party until every member of the party had arrived. How much sense does that make on a lazy Friday afternoon?
We ordered and it took 45 minutes from the time we ordered to get our food served. I told everyone it was probably because they weren't cooking it until everyone who was going to eat lunch in the restaurant had arrived with their respective parties, were seated and had also ordered.
When Damon's (which i assume is a local franchise not a national one. . . but who knows) bought the building that used to be the Pittsburgh Chop House, I remember thinking skeptically, "really? Damon's has gone out of business in two out of the two locations I know of in the Pittsburgh area over the past ten years. They're looking for a new venue? Cause the business model is such a cherry??" But I visited twice. . . once within a few months of its opening (it wasn't a super visit) and this time, probably 9 months later, assuming the year of business would have taught them all the sorts of lessons only experience can.
They didn't learn. Not from the businesses closing. . . and certainly not from the time they opened until now.
Dead to us!