I like to wait until the restaurant has been open for at least one month, maybe two. Give them a chance to get their act together. I haven't been there yet, but will try it pretty soon it will certainly not be with a huge group. No place can handle that effectively and no kitchen can handle that many orders all at once except those very experienced in crowds. Kudos to Tracy at City Fire who handles the whole Football Club of 20+ people herself and the kitchen cranks out the food hot and on time. Tracy keeps the drinks filled and they are prepared for us, but we are there every Thursday so we are predictable. Pity the poor places who get hit with a crowd like this with no warning...
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