Dalton Gahafer
Google
Welp, this is my first ever Google review, and this was such a bad product that I guess I'm deciding to leave one. I'd like to start out by saying that I am a former professional cook/chef, so I realize what covid did to the industry: sourcing became more difficult, quality employees became harder to come by, razor thin margins became even thinner, and food is inarguably more expensive across the board. I am not a critic, just someone who loves great food that can empathize with the industry, but all that being said, this was a truly terrible product. I am upset because I have had good food from this location in the past, but it has been over a year since I had last eaten here. These are the "burnt ends" displayed in the photo. They were clearly steamed/braised instead of properly caramelized, or just kept in the steam tray long enough for the bark to slough off. They tasted of dirty smoke and were tougher than I could have imagined; I couldn't even chew through half of the pieces. They are an "if available" product, and these clearly should've been stricken from the daily menu offerings. The pulled chicken on my wife's nachos was also bone dry, tasted of nothing, and tougher than it ever should come close to being. Again, I understand restaurants need to find use for older product to protect what margins they may have. These kinds of nachos are a regular restaurant use for product past its peak and usually a smart way to mitigate losses, but the quality control failed this time. The beans were a sugar bath of sweetness, but the cheey corn was as delicious as it has been in the past. Louisville is not known for quality bbq, but this was below the already knee high bar of expectation for the city. If this is the current standard of this restaurant, please do not spend your hard earned money on this product. I spoke over the phone with the Wednesday manager Avery, and he was incredibly professional about providing a credit on our next visit, but even if this is an outlier from their normal performance, I am still off put enough about the dip in quality to not eat at or recommend this establishment ever again. Thank you again Avery for your professionalism and willingness to discuss the quality of product over the phone.