Erique F.
Yelp
My family and I found this little gem in New Braunfels, TX. It has great potential, but the kitchen needs some work.
Ambiance: The ambiance was quite nice. The building and general area have history. The huge fireplaces and taxidermied animals adorning the walls make it feel like you are in an upscale hunting lodge. We went during the cold season, around Christmas time. When you check in, you are taken down long halls and through various seating areas. The halls were quite drafty, as the raging fireplaces wrestle with wide open doors in an attempt to regulate the temperature. Oddly enough, it adds to the rustic charm. The seating area itself was comfortable and not drafty at all.
The waitress was very nice and helpful, albeit a little frumpy in appearance, looking more like a waitress you would encounter in a roadside diner than a restaurant that was attempting to offer an elevated dining experience.
For my order, I wanted something light. I ordered their, "award winning" tortilla soup. The waitress suggested a side of garlic bread. I'm glad she did. The garlic bread was absolutely delicious and quite possibly the best garlic bread I've ever eaten. The menu didn't state what award(s) the soup won, but if it was the same soup I was served, then I can only imagine it won an award for being the most bland soup in Texas, and/ or possibly the most confused soup. Mind you, I am scrutinizing the food with a chef's eye. Firstly, the soup had absolutely no seasoning whatsoever. On top of the soup were big, clunky, bland chunks of avocado, tortilla strips stuck in where they could fit them; the presentation was a mess. This soup could be award winning if they just change a few things. Flavorless raw avocado does nothing for a flavorless soup. If they season the soup properly, and rather than throwing chunky slices of avocado on top, make a guacamole purée out of it. A dollop of the purée next to a dollop of crème fraiche with tortilla strips placed with a bit of finesse and some seasoning in the soup itself would transform that soup. Then it might actually win some awards.
My adult children ordered steaks. One medium, one medium rare. Medium was cooked fine, but the medium rare is something that average restaurants very rarely cook properly; the better establishments know how to properly cook their proteins. This is not a better establishment. The waitress offered to take it back and get a new one cooked. Having worked in the culinary world for as long as I have and seen the things I've seen, me and my family have a rule that we never send food back. The steak was at least not dry, but did not have the flavor or texture you get with a proper mid-rare cook.
Then there were the "original round cut fries." These are thin-ish slices of potato. They were all different sizes and thicknesses. This of course meant that they all had different cook times. As a result, smaller thinner pieces were burnt to a crisp and the thicker ones were soft and had as much flavor as chewing on a piece of styrofoam. What does this place have against seasoning? If they coated these in a light, seasoned batter and cut them uniformly then they would have a good product. As they are, they simply taste like they don't care.
My son said that the mashed potatoes were good.
My wife ordered a cheeseburger with the same, unsatisfying round fries. There was nothing good or bad to say about the burger; it was your basic cheeseburger.
Beer is all bottled; nothing on draft.
Pricing isn't bad. If they can improve on the quality of the food they could really be great.