"Since the renovation, the restaurant has reduced both the quantity and quality of its food while raising prices. We've given them several chances with a variety of dishes, but we've been disappointed each time. The roast beef po'boy used to be generously filled, making it worth the price. The chef salad used to include ham, turkey, cheese, and two halves of a boiled egg, but now it’s mostly a plate of lettuce with barely any ham or cheese and no turkey at all. They’ve also cut down to just half a boiled egg. The hamburger patty seems smaller, or perhaps they’re using a lower-quality meat that shrinks more during cooking. These are just a few examples of the decline in food quality since they reopened after the remodel. If you're decreasing the portion sizes and quality, you shouldn’t also be increasing the prices. I hope things improve because we used to dine here one or two times a week."
