I had been warned by locals that this restaurant was not good for dinner, but I gave it a chance anyway. Result: Mediocre to deplorable food and openly contemptuous staff.\r
We were a party of 7 in an otherwise empty restaurant around 6 on a Saturday night. Service was fine during first half of dinner. A few ordered fish and chips, which was pretty good. Nice seasoning in the batter. Burger was mediocre. Chicken Forestiere was flavorless and the vegetables were over-seasoned. Portobello sandwich: the mushroom was way overcooked and had too much vinegar. First round of drinks were flat.\r
Service rapidly spiraled into hostility around check time. We had told the server that we needed to split the check when we first sat down, and arranged ourselves to allow for easy check splitting. Regardless we were presented with a consolidated check, and when we reminded him that we had asked for it to be split his response was ""You know, people have paid this way before."" We found this response unacceptable and insisted he split the bill anyway as we had asked originally. He cam back to the table, having either forgotten how we had split our order (which is his job to keep track of), or having not tracked it in the first place. \r
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Prior to this I had also presented him with a $10 coupon I had printed from this site, and he said that since he had to spend so much time splitting our check (which he should have done in the first place) he was not going to accept the coupon. I told him that if time was an issue that I could speak to someone else. His tone became immediately arrogant: ""I'm the owner's son. there is no one else to speak to. I'm not taking the coupon."" And walked off.\r
Later, as we were paying some of my tablemates had questions about the check, and he was rude each time. We couldn't wait to leave.\r
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To the owners: You might want to staff a supervisor for your son, or at least explain to him that heritage is not an excuse for poor customer service.
Pros: Prompt seating; decent vegetarian selection
Cons: Inconsistent food quality; hostile staff
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