This review is based on several visits. The last was the worst.\r
The manager is bad. His aloofness to customers and conditions is notorious. If he knows you ? he will take care of you, otherwise he will treat you as a wall. He doesn?t greet you, never comes to your table to ask how things are. He does nothing but chats with his buddies at their table or outside. \r
We came for dinner on Friday evening and were ?greeted? by a grumpy overworked waitress. Meanwhile the manager was chatting with a group of middle-aged men at their table. Manager was standing between their table and bar stools blocking the way. Despite of excusemes manager did not bother to move an inch and we had to force our way in. \r
He was the worst dressed employee wearing a washed out light blue t-short looking like he just got out of bed. This signifies that he has no desire to represent this place or make it any good. Or, may be, the place is how he is dressed and how he treats the customers.\r
The waitress was running like crazy while the manager was doing nothing when the place was not ready. He tried to give her orders in between chats and sittings at his buddies? table. She brushed him off.\r
The empty tables (including our) were only partially ready. Our table had only one glass, paper napkins and knives and no forks. Even when food came they did not bother to provide forks until we asked for them.\r
Waitress asked if we were ready to order without asking if we wanted any drinks. \r
We ordered mixed ceviche and beef carnitas for appetizers. It took quite awhile for the appetizers to arrive. Carnitas came cold; ceviche - way over salted. Was it fresh?\r
For main course we had stuffed chicken breast and filet minion au pouvre. Food came just warm. Chicken was rubbery and dry. Filet minion (although ordered as medium) was almost well done, meat was flaky and rough rising questions about freshness and the method of storage. \r
The bill ran to $97 for two.
Cons: Unwelcoming environment, bad management.
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