Lucas Hugi
Google
To begin, our server Jessica was outstanding. I have been a bartender and server since I was old enough to work in restaurants and she impressed me beyond words. She was extremely friendly and welcoming, she memorized our orders and got them correct down to the smallest detail, she was very fast and very personable. The food, however, was not acceptable. We were served rotten chicken, rotten mint and fruit in our drinks, and suspect cross contamination of gluten for someone with an intolerance. When we raised this point to the manager, Pam, she offered a free desert (which we declined as by this point we felt quite ill) and only made us pay for the appetizer and drinks that didn’t have rotten fruit. Both Pam and Jessica were very apologetic and listened to our complaints. Never before have I ever complained about anything at all in a restaurant as I understand things can go wrong, and I’ve been on the receiving end enough, but this was unacceptable. I have never in my life left a restaurant planning to be sick as soon as I was in private. My hope isn’t to cause Pam or Jessica any grief, but clearly the kitchen staff needs to be retrained, the bartender needs to be retrained, and everyone needs to retake their food safety certifications. Ingredients past their date or showing signs of spoilage cannot be kept in a restaurant and must be thrown away immediately.