I will give the restaurant credit that the kitchen is the backlog. When you arrive, they have parking guides to maximize the parking. In the lot, they also have condiment specialists who have last minute catchup, mustard, silverware, and napkins.
At lunch, expect a 20 minute wait, but the logistics show is unbelievable. They move the food and lines to the best of their ability, but just watching them can make you tired.
A show to go see. Food is good as usual.
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