“Walking into this establishment almost felt like walking into a bar trying to be a restaurant. Very limited seating, so if this place catches on, there will be wait times.We sat in a booth, and the wait was about 7-8 minutes. Our waitress informed us they had a call in, so she was playing bartender to a full bar while waiting tables. My heart felt for her.We had a blue berry mule, which the drink menu is very mule heavy. The star of the show was the Sweet German. A drink that had drizzled chocolate in the glass and the tastiest drink inside.I had the Rahmschnitzel, which is like a tenderloin, only smothered in a gravy. It was delicious, as were the seasoned fries. She had the basic burger and thought it was delicious.I ordered a side of beer cheese and told the waitress, I didn't think it was beer cheese, but she insisted. What I had in my small cup was so thick it took 60 seconds to roll out. Still think it was mustard. Also, I never received my spatzel.I will attribute this to the short staffing, but for a new restaurant, you need to step the game up as your concept as real potential.“
Recommended
“Walking into this establishment almost felt like walking into a bar trying to be a restaurant. Very limited seating, so if this place catches on, there will be wait times.We sat in a booth, and the wait was about 7-8 minutes. Our waitress informed us they had a call in, so she was playing bartender to a full bar while waiting tables. My heart felt for her.We had a blue berry mule, which the drink menu is very mule heavy. The star of the show was the Sweet German. A drink that had drizzled chocolate in the glass and the tastiest drink inside.I had the Rahmschnitzel, which is like a tenderloin, only smothered in a gravy. It was delicious, as were the seasoned fries. She had the basic burger and thought it was delicious.I ordered a side of beer cheese and told the waitress, I didn't think it was beer cheese, but she insisted. What I had in my small cup was so thick it took 60 seconds to roll out. Still think it was mustard. Also, I never received my spatzel.I will attribute this to the short staffing, but for a new restaurant, you need to step the game up as your concept as real potential.“