David G.
Google
This review pains me, as this place used to be where you’d take someone for a “fancy” dining experience. My uncle, who’s 88, still remembers it that way. Unfortunately, it’s gone downhill slowly over the years.
The atmosphere now feels more like a DIY café than a nice restaurant. The tables slide around on the fake wood laminate floors, the walls are stark and bland, and the echo is awful because nothing absorbs sound. The patio does offer a beautiful view of the marina and Eureka across the water, which is one of the few highlights.
The food used to be decent, but on our most recent visit (at my uncle’s request), more than half of the meals went uneaten. Three of us ordered the chicken fettuccine alfredo, and all three picked the chicken out and left it on the edge of the plate. It was old, extremely dry, tasteless, and just bad—not rotten, just unpleasant, like dried-out particle board. The noodles and sauce weren’t much better. My daughter, who usually eats without complaint, barely touched hers. I’m not picky, so I ate the pasta, but the chicken was inedible.
The fish and chips tasted like frozen, no-name store-bought food reheated in a fryer. None of the other dishes looked appetizing either. My uncle enjoyed his red snapper—but to be fair, he’s 88 and prefers places like Denny’s, so his expectations are different.
Service was friendly, and the staff was genuinely nice, which I appreciated. But the service flow was off. Plates arrived a few at a time—mine came five minutes before my wife’s. We didn’t mind, but some people would be upset. With a large group, I understand not everything can hit the table simultaneously, but the bigger issue was the salad. It arrived after our main courses, which is just poor timing. At that point, it’s either eat the salad and let your entrée get cold or skip it and eat limp lettuce later.
None of the six kids finished more than a few bites of their food, and most of the adults didn’t either. The garlic toast looked toasted but was as soft as plain bread. The real disappointment, though, was that no one on staff seemed to notice or care about the piles of uneaten food. A quick, attentive check-in could have gone a long way, but instead, it felt like they were just going through the motions.
I still left a generous tip because the staff was kind, but I won’t be returning anytime soon. If ownership or management changes, I might give it another try—but for now, the “fancy” dining experience this place once had is long gone.
