"All right? What was always after reviews it was no longer. A star because the place was clean, saw and feel cozy, 1 star for the hostess and buses boy outside the kitchen -00000 stars for the kitchen?. Unorganized, and really uninterested to please the customers, they are just for a Buck. They were there for Easter Brunch and had a set menu, which was good? it was almost $50.00 per person and did not contain drinks. At this point we decided? Easter and a set menu is not so bad. Now it was, drinks were not proportional, and the more people came and ordered the mimoses, the smaller and smaller they came out of the bar. We started with salad and shrimp bisque with cream parry? ? Salad was half the size of the person sitting next to us, a few minutes earlier than we arrived. Not only that sloppy with muddy leaves we see at the bottom of the container when we buy greens in the grocery store and forget that they were soggy there. The bisque with that? either missing the cream Fraiche part, or they could have added an 8oz container to an entire pot, so it was not just a very thin one? Bisque?, it was less than warm, absolutely rough. Tested like potato water with salt and pepper and crushed shrimps above? When I took a summit under the hot plate, they had bowls and bowls health department would serve a feast of the right ups, as foods have a danger temperature, especially when it comes to pork and SEAFOOD) of the so-called bisque. I understand that NM is hot, but if you serve a bisque or soup, does it have to be hot? then serve it hot, not barely hatch warm. Our duck the ?prime rib?, we asked for medium, came back in warm, but rare, when we complained our waiter told us the cook decided to boil it down because he always complained too many to be done about, not only that they just beat the meat on the top of the? roasted vegetables? and mash potatoes make the mash potatoes **** pink and the vegetables so The dessert was a carrot cake. Absolutely dry and of course 2/3 less than what the next person had?. The guest next to us looked at our cake and said, "Are you not cheated? Finally my coffee? Forever to bring it and then hatch warm Our waiter took his sweet time out of the way with the dirty dishes that we stacked the dirty dishes and placed it nicely so we could have room for the next course as our table was small. No, he brought the next course and left empty hand as he needed to continue his conversation on the hot plate table that didn't keep the food hot. No statement of personnel, kitchen or nothing? We felt we got the remains at the full price. When we got out, they still took guests. I wonder if they lick the plate with carrot cake crumbs with a pretty design, do we have a couple to turn? I"
Key Lime
