1 /5
Évaluation
★
I wanted to believe in the great reviews. It’s a beautiful spot for breakfast. So many problems though. 1 we walked into the main order area (though we weren’t sure . The young lady at the register was preoccupied with printing orders and after standing there for a few minutes of not being acknowledged, I asked if we were in the right place. She had a short affirmative reply. We waited. A man came out seeming more concerned and took the order. 2 we ordered our food and went to sit outside and enjoy the ambiance. The food came in like 5 minutes (fresh? . We ordered lattes that had yet to show up. My lady’s salmon was tasty and that’s where the compliments end. I ordered the chef’s breakfast. I cook for a living and I know tater tot’s don’t cook as fast as this came out. It was dry, the eggs were fried WELL dry, the tots were dry, the toppings were totally dry. I ate with my self serve water quenching my thirst. 3 as I’m not really enjoying my breakfast we’re still wondering where the lattes are. I got up to ask twice. We’re on our final bites before the drinks arrive. The drinks finally arrive and it’s too dark for a latte, and there are coffee grounds (a lot floating in the bottom. The ice cubes are made of coffee (great idea(except they’re full of coffee grounds also . 4 you have customers waiting for service with no communication, drinks not arriving with no communication, and a customer getting up to communicate and not receiving much communication, and the food hasn’t a care given to it. I assumed they were a new restaurant because nobody seemed to care nor know what they were doing. 20 minutes latte? Terrible. I asked another place to get coffee that didn’t have coffee grounds in their coffee what the deal was. It seemed like a joke to them (like they’d heard it before . Their coffee was terrible as well(they raised the bar by comparison though … have yet to have a good coffee in Florida. Final thoughts; I’m not shy about expressing my discontent with establishments, but with so much going wrong and a total lack of concern, where does one start? What I know for a kitchen though is that communication is a fundamental necessity for the whole staff.