It's not worth the time to write another review of a place that has made little headway on improving a Friday Fish Fry, even after hiring a new chef who, by the way, will be parting company at the end of April after only two months on the job... hmmmmmmm. I think that this season's fry is even a notch down from last. Has anyone even bothered to look for fresh fish? Or is it just that dropping frozen portions of anything into a deep-fryer is preferable; are real cooking skills that hard to come by??
Here's the skinny:
- No changes to the dining room since last season -- it's still just a bar, located at a golf course, that happens to serve food (very mediocre food at that)
- Tables are still bare, except for a basket of condiments; condiments at the bar are generally shared amongst patrons and the bar always seems to be in need of a good wipe-down
- The details and prices of the fry have been changed three times already in the first six weeks of operation this spring
- The fry consists of two average-sized pieces of frozen, pre-portioned cod, institutional/canned cole-slaw and frozen potato wedges; the price is now $8.95; the same dinner with haddock is $9.95 (price could be different next week...)
- Extra fish is $1.50 per piece for cod and $2 per piece for haddock -- are you kidding?
The only positive note seems to be the bartender who has come back from last year. He is always friendly, very personable and does a decent job. He also has to double as a server...
I had great hopes -- but they have been squashed like a bug on a summer windshield. I doubt we'll return. So the search goes on, and on, and on... No raves available for Creekside Tavern.
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