02/26/09

Food that can easily be made so much better

by Ockunzzi

Great atmosphere and design for an above average buffet concept. Service needs help. Who puts a red wine in an ice bucket and sets it in the middle of a table?? Food looked good/tasted good as well. Would be nice to see smaller portions of entrees on the buffet to help minimize the chances of getting dry/cold food left in steam tables. Knife skills need improvement- large pieces of vegetable/lettuce etc. A refined team of chefs in the back could boost profits and sales dramatically.