I watched as he scraped the cheese off and put it back on the bun. When our waitress finally went over to get our food, she too saw the cheeseburger and handed it back to the chef. I could also clearly see that there was cheese on my daughter's hamburger. I saw our food finally being put out under heat lamps and there it sat. Our booth was located right in front of the kitchen and i could see everything that was going on, as it is an open kitchen. the waitress, clearly annoyed, and in a very snotty voice said, got it and rolled her eyes. My 9 year old daughter ordered a hamburger and asked for no cheese, the waitress did not acknowledge this request, so my mother asked if she heard her. It took her yet another 10 minutes to finally come around take our order. When she finally did bring our bring drinks, she just dropped them off and left, never taking our order. ![]() come to our table and ask for drinks and at least another 10 to deliver them. It was very busy, but we were seated right away. We had reservations at 4:15 and had tickets to see a 6:00 show at Shea's. MoreĪte here for the 1st time yesterday, and I will never go back. A microscope would not have been able to find any bacon.The Bijou has been in business a long time not because it's good but because it's convenient. My wife had a flabread which listed applewood smoked bacon as the first ingredient. The cheese sauce was more like what one would find on a bowl of oatmeal. What I received was the promised chicken and pasta swimming in warm milk, the distinctive taste of gorgonzola cheese nowhere to be found. I ordered a dish called Gorgonzola Chicken which was described as chargrilled chicken over pasta with a Gorgonzola Cheese sauce. one waitress was working the entire floor and while the place was not very busy, it was too much for one person, making the service unacceptably slow. During a recent Saturday night visit only. Places like the Bijou Grille are infuriating in that they take advantage of a good location (across the street from Shea's Performing Arts Center) which allows them to serve subpar cuisine without having their bottom line negatively impacted.
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