is on the way to @dcra to get new CofO for outdoor summer garden/patio.
5 comments:
Anonymous
said...
For those that have eaten here recently, has the grill settled down? Ie, are they able to get meals out correctly and in a timely manner vs. their first few months of operation when it was a comical, if tasty, shit-show behind the counter?
Just wondering, because from my last two experiences I don't think I'd be trying to heap any more pressure on the cooks as they were struggling as is.
anon, they were a new restaurant with new employees trying to work out the kinks, happens to pretty much every restaurant. it’s a lot better now as they seem to have found a rhythm, the food is good and the staff is nice. Why not stop in some time and see for yourself.
I agree - I was there opening week and the wait time was pretty long which was expected. I paid them a visit again around 3 weeks ago and was impressed with the progress they've made. Wait time was at least cut in half. The breakfast was even a little better than the last time I went. I'll definitely be going back soon
I've been there a few times over the last month (not too healthy, I know) and service is definitely improved and the kitchen appears to be consistent. Pay them a visit if you haven't
Thanks for all the comments. Like any new business, it's a work in progress, but we certainly had kinks to work out in the beginning (as we predicted well before we opened, as any new place has initial kinks).
One of the best things about a small, locally-owned (neighborhood residents) business is that one of the owners is always there. We've made a good number of changes based on customer feedback, including staffing levels, menu items, pricing, etc. A very popular suggestion was to offer outdoor dining, so we're working diligently to make it happen (we have a huge backyard, and some space in front too).
Feel free to drop in, and ask for Matt or Pat if you'd like to chat or make some suggestions.
5 comments:
For those that have eaten here recently, has the grill settled down? Ie, are they able to get meals out correctly and in a timely manner vs. their first few months of operation when it was a comical, if tasty, shit-show behind the counter?
Just wondering, because from my last two experiences I don't think I'd be trying to heap any more pressure on the cooks as they were struggling as is.
anon, they were a new restaurant with new employees trying to work out the kinks, happens to pretty much every restaurant. it’s a lot better now as they seem to have found a rhythm, the food is good and the staff is nice. Why not stop in some time and see for yourself.
I agree - I was there opening week and the wait time was pretty long which was expected. I paid them a visit again around 3 weeks ago and was impressed with the progress they've made. Wait time was at least cut in half. The breakfast was even a little better than the last time I went. I'll definitely be going back soon
I've been there a few times over the last month (not too healthy, I know) and service is definitely improved and the kitchen appears to be consistent. Pay them a visit if you haven't
Thanks for all the comments. Like any new business, it's a work in progress, but we certainly had kinks to work out in the beginning (as we predicted well before we opened, as any new place has initial kinks).
One of the best things about a small, locally-owned (neighborhood residents) business is that one of the owners is always there. We've made a good number of changes based on customer feedback, including staffing levels, menu items, pricing, etc. A very popular suggestion was to offer outdoor dining, so we're working diligently to make it happen (we have a huge backyard, and some space in front too).
Feel free to drop in, and ask for Matt or Pat if you'd like to chat or make some suggestions.
Thanks!
Matt
Capital City Diner
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