"I ordered the grilled tilapia with pastalaya, while my friend opted for the large onion rings and a half-and-half platter of fried shrimp and fish. When the side salad arrived, it consisted of a generous portion of uncut lettuce with only about four small slivers of tomato, perhaps a half teaspoon worth.
Our waitress then informed us that they were out of tilapia and offered redfish or mahi-mahi as alternatives. I chose the blackened redfish. The onion rings came out next—around ten pieces—which were close to being overcooked but still had decent flavor.
When our main dishes arrived, the half-and-half platter was definitely on the small side. The fish was underseasoned, although the small shrimp were enjoyable. The hush puppies had a good crust, but the inside was almost doughy. My blackened redfish, while a generous portion, was overcooked just enough to lose that nice flaking texture, and it lacked sufficient blackening seasoning. Additionally, I was charged an extra $4 for the redfish substitution without prior notification.
Overall, I think the portions for the fried items are too small, and the overcooking of our dishes feels like an easily addressable issue. If seasoning is a concern, it would be helpful for the staff to ask customers about their preferences for light or heavy seasoning.
I would consider returning, but I'd definitely communicate my preferences to the wait staff before placing my order. With a bit more attention to the quality of what leaves the kitchen, I believe they could significantly enhance the dining experience."
