This restaurant has the potential to be excellent; with some important improvements. If their food was on a par with eye appeal I would have no complaints. We ate there on Fathers day evening. The grilled porkchops were inedible - very, very fatty. The baked potato was also ineatable-very,very soggy obviosly not a baking potato. The applesause was very tastless. The food was served at a slighly warm temperature instead of hot. The dry martini on the other hand was A-1 as were the hostess, waiter, service, food presentation, table setting, furniture, music, and overall ambiance. I recommend heated plates, buying restaurant grade food, and training and closer supervision of your cooks. You have potential.
Oh the days of glorious quisine at Big Eddie Dugo's Family restaurant.There is nothing better than the original chicken wing pizza, topped with extra bleu cheese! The wings alone were lip smacking, smothered in hot sauce that lights up your taste bud
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This restaurant has the potential to be excellent; with some important improvements. If their food was on a par with eye appeal I would have no complaints. We ate there on Fathers day evening. The grilled porkchops were inedible - very, very fatty. The baked potato was also ineatable-very,very soggy obviosly not a baking potato. The applesause was very tastless. The food was served at a slighly warm temperature instead of hot. The dry martini on the other hand was A-1 as were the hostess, waiter, service, food presentation, table setting, furniture, music, and overall ambiance. I recommend heated plates, buying restaurant grade food, and training and closer supervision of your cooks. You have potential.
This restaurant has the potential to be excellent; with some important improvements. If their food was on a par with eye appeal I would have no complaints. We ate there on Fathers day evening. The grilled porkchops were inedible - very, very fatty. The baked potato was also ineatable-very,very soggy obviosly not a baking potato. The applesause was very tastless. The food was served at a slighly warm temperature instead of hot. The dry martini on the other hand was A-1 as were the hostess, waiter, service, food presentation, table setting, furniture, music, and overall ambiance. I recommend heated plates, buying restaurant grade food, and training and closer supervision of your cooks. You have potential.