J M.
Google
As someone who takes dining seriously, arrives well-mannered and generous, and has experienced genuine culinary standards internationally, I was genuinely shocked by the level of misrepresentation and disorganization at this establishment. I ordered the “confit wings” exactly as advertised on the menu, expecting at the very least an honest attempt at technique. Instead, I was met with confusion, contradiction, and a staff who appeared not only unprepared, but deeply unhappy to be there.
The curly-haired bartender seemed unfamiliar with her own menu, questioning whether the dish even existed and asking to see it. This set the tone: uncertainty, lack of training, and an air of stress that hung over the bar like fog. I tried to extend grace, but the issues only compounded.
A short server with black hair then inserted herself into the conversation with a tone so abrasive and dismissive that it bordered on hostile. Hospitality should never feel adversarial, yet she made it clear that interaction was an inconvenience. Why work in a customer-facing role if you do not enjoy—or even tolerate—dealing with people?
The performance peaked when another server insisted the wings were genuine “confit” because she had “worked under a French chef.” This claim unraveled immediately when the bartender contradicted her, admitting the wings are simply fried in regular oil. Several staff repeated the same.
It is difficult to overstate how unacceptable it is for a restaurant to knowingly advertise a preparation it does not serve.
As someone familiar with actual confit, I can say with confidence: this was not it.
Then came the most troubling part: the kitchen. It looked visibly unclean, and the cooks seemed as miserable and defeated as the front-of-house staff. Their expressions said everything—low morale, little pride, and an atmosphere that would make any discerning diner uneasy. I genuinely felt sorry for them; no one should have to work in an environment that draining. I ultimately ended up discarding the food as a result.
In that moment, I regretted eating there entirely. With an unlimited food budget, I could have chosen anywhere else—but it was late, and this was the only option. Unfortunately, convenience cost me the worst experience I’ve ever had at this location. Luckily the beer was good but couldn’t make up for the lackluster experience.
I will not be returning, and I can no longer recommend this establishment in good faith.
What it needs is a complete reset—honest menu descriptions, proper training, a sanitary kitchen, and staff who are supported enough to take pride in their work rather than suffer through their shifts.
