Ellijay
Chick-fil-a

Chick-fil-a

475 Howard Simmons Rd, Ellijay, GA 30540, United States

Brunch • American • Fast Food • Breakfast


"Been coming to this location for a number of years. 2024 it 's starting to fall off in service. It 's disappointing to say the least. When it negatively effects my order so regularly, it 's maddening. My mother purchased a $25 gift card for me at the counter when we met for lunch here at one point, and they didn 't know how to load it. It turned into such a debacle that we were at the counter for about 10 minutes. She was charged the $25 and when I loaded the gift card in the app I had to load the gift card. I didn 't even have the heart to tell my mom that this location basically stole $25 from her. I still have the GC if y 'all wanna make that one right. I 've received the incorrect number of nuggets, and upon approaching the counter was met with deer in the headlights as to what they were gonna do about it. Called in as I was driving away since those behind the counter weren 't keen on getting a manager. The person on the phone said to come back in that week and use his name to get the correct entree. Any time I drove by that week the line was wrapped around twice with slammed parking. To wait around to get a corrected meal is aggravating. I 've received a cold order as it takes this location forever to get through a drive thru line. Now tonight, regular dinner hours after a rough 15 hour day, all I want is a peach milkshake for a treat and the machine is shut off 40 minutes before close. Poor form all around on this location 's part, and maybe Chick-fil-A corporate needs to do an audit to determine if this one should stay open as I 've never had so many bad experiences at a CFA even when I worked next to one and ate at it regularly."

The Roof Ellijay

The Roof Ellijay

16 River St, Ellijay, USA, 30540, United States

Sushi • Pizza • Cakes • Seafood


"Due to duplication issue This review is from June 17th. It doesn 't reflect what the business is doing currently. We are staying in this area for 6 weeks and really wanted to spend time supporting the locals, especially our family restaurants. However, like all my reviews, I strongly believe in telling both the good and bad. We arrived around 6:30pm on a Friday to drink and eat dinner. We would have loved to make reservations but they don 't take them and had to put our name in and wait 40 min. The bar is first come first serve and as soon as we saw and opening with grabbed them and decided to eat at the bar. Loved the local vibe. We sat next to locals and great conversations about the local area. Ambience was as expected for a roof top restaurant. Service: not impressed. The bartender was very unwelcoming. I think she was a bit overwhelmed. We put in an order for apps first. And waited ... and waited ... and waited. Finally after like 30 min the apps rolled out. We got the Bologna Sliders and the Shrimp cakes. Food is on point. The Bologna sliders were amazing. My only complaint would be maybe a little but more bologna. But really good. The shrimp cake was amazing. We ordered our meals also before the apps came out and it was slow going. We inquired on why it was taking so long she said the kitchen was backed up. I get it. People are understaffed. However, I feel the process may be off. We got the steak with mash and seasonal vegetables, trout, fried chicken pasta, and the burger with bacon and eggs. Overall the food was amazing. Flavors were great, cooked right, and definitely a good reward for the wait. The only thing I would say is corn on the cob is not typically one would expect with a seasonal vegetable. The waitress should always tell people what it is first. Ended up not really being Eaten. Overall Amazing Food, Decent Ambiance, Ehhhh Service. I would go back but maybe off hours or just lower my expectations on how quickly the food would come out. Who am I: I have traveled the world including 67 countries and 32 US states and have had the opportunity to eat at over 500 Michelin star restaurants and dined with several international chefs. I believe that every restaurant has opportunities to grow and consider myself fair but critical."