What a fucking shitty establishment.

wait time told to me by HOST, 10-20 mins
total time 27 minutes
new place, im not gonna lose sleep.

we get guided to our table and have to stand around a dinning room full of people that are eating and we wait while the bus boy is talking to some old lady and not doing his job. I had to crowd them from him to get the picture i wanted to sit down and eat a meal.

beer special 23 oz mash blonde. comes with pretzel
what i got, pint glass and no pretzle

wait time forfrom time we sat down till the time we got our foods 1 hour and 8 minutes

my entree
"wolfpack" burger (medium) comes with bacon, 2 patties, cheese and fried onions
side with loaded baked potato

what i got
deep fried patties that were burnt almost to a crisp loaded in grease, and potato with 7 (seven) bacon bits and 9 (nine) shreaded cheeses.

the manager walks around and comes to our table

im sorry about the wait, does everything look okay.
i say well does this look loaded to you?

ooohhh yeah um let me fix that

"oooh yeah i also orderd another drink and have yet to see it.

after the meal he took one beer off,(only had the 2) and sort of kinda made things right.

shitty lay out
shitty idea
........thats why the last place that was there(was only there for 2 years) went under.



/twitter

2/24/2010 11:11:39 PM

Quote :

"NINE SHREADED CHEESES"

new place.. how new? and whereabouts in cary?

2/24/2010 11:18:27 PM

opened monday new

highhouse and davis

used to be cary chop house

2/24/2010 11:19:43 PM

Quote :

"SEVEN BACON BITS"

2/24/2010 11:20:33 PM

my wife and i were planning on going, but we may not now after this stellar review

[Edited on February 24, 2010 at 11:22 PM. Reason : .]

2/24/2010 11:21:59 PM

How come Chop House closed? I thought it was supposed to be pretty swank?

2/24/2010 11:22:14 PM

Quote :

"my wife and i were planning on going, but we may not now after this stellar review "

maybe it was a bad night. but i doubt anyone has that bad of a night.

i forgot to mention the fact that when we got there, we were asked to wait, and only about half of the tables were being used.

Quote :

" How come Chop House closed? I thought it was supposed to be pretty swank? "

this is what i thought. I had alwasy anted to go there. Its in a slammin location

piss poor servers and management will kill a place

2/24/2010 11:28:55 PM

I'll go check it out at some point. They just opened, so I imagine they don't have a lot of trained staff on hand just yet. There's always growing pains and issues to deal with.

We'll try to go in a few weeks when hopefully they have their game together.

2/24/2010 11:33:18 PM

dude i can only hope.

2/24/2010 11:34:28 PM

I'll report back when we go. I looked up their menu--The food sounds good.

2/24/2010 11:36:39 PM

Quote :

"PINT NO PRETZLE"

2/24/2010 11:47:38 PM

No way the original post fits in Twitter. That's a blog son.

2/25/2010 7:44:21 AM

Still sounds better than Sammy's.

2/25/2010 8:02:28 AM

^lol

2/25/2010 9:15:13 AM

Quote :

"I'll report back when we go. I looked up their menu--The food sounds good."

its over priced for how it comes out

Quote :

"I'll go check it out at some point. They just opened, so I imagine they don't have a lot of trained staff on hand just yet. There's always growing pains and issues to deal with. "

our waitress claimed she had been waitressing for 5 years, yet she was SOOOOOO slow and handed me a hot plate because she was too lazy to set it in front of me

the burgers were soooo burnt as well as our friend $12 chicken tenders

2/25/2010 9:25:22 AM

I take it they weren't the best friend chicken fingers in Cary

2/25/2010 9:44:44 AM

correct

2/25/2010 9:55:25 AM

So what's with the name? It is made out to belong in Manhattan, or have any NYC decor to tie in with the name?

2/25/2010 12:59:22 PM

idk more than half the retards in cary are from the north. I guess theres your sign

2/25/2010 1:05:32 PM

well that sounds pretty gay then

2/25/2010 1:11:30 PM

Quote :

"I'll go check it out at some point. They just opened, so I imagine they don't have a lot of trained staff on hand just yet. There's always growing pains and issues to deal with."

Yeah, but I'm sure they hired experienced chefs. And I am SURE they had several dry runs through the menu to make sure the food would be prepared as expected. There is NO EXCUSE for food to come out anything other than as advertised, not even on opening night.

2/25/2010 1:15:46 PM

Yeah, but I'm sure they hired experienced chefs. And I am SURE they had several dry runs through the menu to make sure the food would be prepared as expected. There is NO EXCUSE for food to come out anything other than as advertised, not even ESPECIALLY on opening night.

2/25/2010 1:22:21 PM

Quote :

"They just opened, so I imagine they don't have a lot of trained staff on hand just yet."

its not like this is the only restaurant establishment in a 100 mile radius....its not that difficult to train someone....even if they dont have prior experience. it's not a difficult job.

2/25/2010 1:24:14 PM

After reading this thread I called the assistant manager (he's a friend of mine) - he agreed that the first 3 nights they were open there were A LOT of problems, especially in the kitchen.

There was only one dry run with only a handful of mock-patrons - I was suppose to be one of them, but the owner's computer crashed and only half the invites went out.

They've since re-worked some aspects (especially in the kitchen) and things are going a lot better now. He also recommends making a reservation if you go because they've been getting increasingly busy.

So if you decide to go and your experience is less than stellar, ask for Ed and he'll do his best to make it right.

2/25/2010 1:49:08 PM

pants are overrated

2/25/2010 1:50:37 PM

Quote :

"They've since re-worked some aspects (especially in the kitchen) and things are going a lot better now"

linda, i was unaware that you could make a complete 180 in 10 hours.


they got Gordon Ramsey up in that bitch

2/25/2010 2:33:48 PM

Quote :

"the owner's computer crashed and only half the invites went out. "

i call bullshit

2/25/2010 2:58:56 PM

Linda, can you ask him why its called Tribeca Tavern? I want some dets!

2/25/2010 3:03:38 PM

Quote :

"He also recommends making a reservation if you go because they've been getting increasingly busy."

Reservations aren't going to help hour long cook times....

2/25/2010 3:11:38 PM

2/25/2010 4:18:07 PM

I never go to a restaurant the first 2-4 weeks it's open. Just my personal policy for the following reasons:

A restaurant SHOULD be perfect their first month open because that's when word of mouth is most important. However, especially in this economy, openings have been increasingly rushed in the food and beverage industry. Restaurants never open on time anyways (mostly because of construction and licensing issues), and now you have investors who are putting more pressure on opening as early as possible so they can see their profits earlier. You can argue with them all you want about how it will cost them in the long run if they rush opening, but that's why they are just investors...they don't know the business.

I've helped open some great bars and restaurants...and I think maybe one of them was really ready to open as far as kitchen/front of house/back of house stuff goes. I don't care if you have "experience" at all positions...they aren't "experienced" at working in that particular. Unless you're going from Ruby Tuesday's to Outback Steakhouse, every restaurant can be 100% different from the knowing the beers/wines, the food menu, to being able to operate a completely different Point of Sale system.

Am I making excuses?? Kind of. This place could continue to suck...but they might also fix all the kinks and turn out to be a solid restaurant. I'm just saying that you should give it some time.

2/25/2010 4:29:05 PM

Quote :

"Yeah, but I'm sure they hired experienced chefs. And I am SURE they had several dry runs through the menu to make sure the food would be prepared as expected. There is NO EXCUSE for food to come out anything other than as advertised, not even ESPECIALLY on opening night. "

I can cut them some slack. Yes, I'm sure they hired experienced staff but each restaraunt does stuff differently. Back in the day I worked in a place that shut down during the winter and when we re-opened in the spring it always took a few weeks to get everything back on kilter. It's the growing pains, yo.

2/25/2010 4:38:00 PM

Quote :

"Reservations aren't going to help hour long cook times.... "

and burnt burgers
and bitchy waitresses with broken fingers who dont know what they are doing

2/25/2010 5:08:28 PM