We have given this place two tries and will give it another but hope they pull it all together. They have renovated a great place and the burger concept has promise but there are problems. The staff is not very well trained. Why wait for the drink and food to come out before putting all the condiments on the table; then the guest watches there food get cold while waiting for the relish and mustards. Dijon mustard is not exotic; put it on the table! In the hot weather, if the garage door at the front is up, in come the dust, flies and street noise--not pleasant and out goes the air conditioned cooler air. Build a patio for those who want to eat al fresco and give the rest of us what we want indoors. Train the waitstaff on what the guest wants--knowledgeable competent service; we do not want an extra guest at our table asking if things are OK as we take each mouthful. Asking once is usually enough. Don't waste your chance to be a success
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