![]() The food is a little pricier but we don’t mind paying for good food. This is by far one of our favorites! Definitely our best meal since being back in America (moved back 15 months ago). We’ve traveled the world and eaten at many places. No skimping on the alcohol!! The s’more dessert was good too. The vegetable were delicious!! Highly recommend the hibiscus margarita!! Best margarita I’ve ever had. Both steak meals were cooked to perfection. ![]() My son loved the two sides (Mac and cheese and the grits). The bakes casserecce was the least favorite but not bad by any means. We had chimichurri steak, bistro steak and fries, roast buttermilk chicken and the baked casserecce. We didn’t order appetizers but our meals were delicious. It was nearly empty at 4:45 when we arrived but by the time we left, there was a wait. We made reservations for a Saturday not knowing what to expect. I will not return and cannot recommend it.Įxcellent all around!! Our family of four went and were very pleased. This was a disappointment and wish it was better since we live nearby. It was hard to understand the amount of time for a small set menu that was basic. Chicken and steak which was not anything special it should not have taken more than an hour to get our food. The food arrived about 45-50 minutes after we ordered. The waitress finally came back with the drinks and took orders (20 minutes after sitting down). The waiting would not have been so bad, but as I previously stated, it was the loudest restaurant I have been in and you could not speak normally, so every table had to shout to talk that just increased the volume (They need sound proofing and roof covering the skeletal ceiling braces that provide any sound absorption…cheap). ![]() Later the waitress came and took drink orders. The manager came by with tap water in a corked glass bottle (trying to make it look refined) and poured water, he did not did not take drink orders. (I think the owner was more interested revenue and not customer service). Any owner/manager would know this would affect the customer service because the staff would not be able to provide satisfactory service for the fully seated restaurant. Obviously, they did not have enough staff to serve all the tables in the place, regardless they packed every table good for the restaurant, bad for us. Makes me question the manager’s attitude for guest and cleanliness of the restaurant. The dog had nothing I say again nothing to identify it as a service dog. They allowed him come right in and insist on a table, but we could not be seated! A dog in a fashion bag was allowed in the eating area. Hmmm when would the 7:45 tables be ready? While we were waiting an older gentleman with his chihuahua in his Louis Vuitton carry bag was seated. When we checked back at 7:45 we were told the same thing, the 7:45 tables were not ready. There are no benches in or out for you to wait. You can stand outside on the front sidewalk area. If you stand near them and have to would wait, people are entering and exiting the main door, staff is in and out to the outdoor seating area. I understood and wanted to wait, the bar was full, there really is not a waiting area. I checked in for our table and they said the 7:45 tables were not ready yet. ![]() Finally, when they did ask I realized it was the loudest restaurant I had ever encountered. Ember & Iron () 4. ![]() The hostesses did not ask if they could help me or what I needed, just ignored me. We arrived around 10 minutes early and went to check in at the very small hostess desk. We made reservations for 7:45 PM on Friday January 4th. The restaurant has an 8 foot long custom, oak burning grill that Chef Mike uses to infuse smokiness and intense flavor into his dishes.We wanted to try Ember and Iron since COVID delayed the opening. Signature menu items include “ember roasted” dishes in a hearth, live fire grill. Lastly, the TSF team handled all of the custom stainless used in the kitchen.Įmber & Iron is a concept developed by Husband and Wife combo Mike and Brittany Cooney. Thompson Team handled the furniture package and the smallwares supplies right there from their showroom in Jacksonville. Mel Stowers & the team at B&J handled all of the foodservice equipment design and staging. Thompson CompanyĮmber & Iron was a 12 month project that was completed with a $475k equipment package. Project of the Year Candidate Ember & Iron - Jacksonville, FLĮquipment: B&J Foodservice, E.H. ![]()
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