Fried Dill Pickles Fried Dill Pickles

Crispy, tangy dill pickles lightly battered and fried to golden perfection, served with a side of zesty dipping sauce.

The Counter

The Counter

201 Town CtrCA 94925, Corte Madera, United States

Seafood • Burgers • American • Fast Food


"Not pleased with the price charged for a double bacon burger. $26 was insane and we didnt find this out until we received the bill. Many add on charges. The lady gave us the white paper and said to pick your burger and the toppings you wanted. And then to squeeze more money out of us slapped us with a 20% living service charge. That brings a hamburger to $31.50 with no fries i might add ...and oh don't forget the tax..... We won't ever be coming back. Way to expensive. Very disappointed. The burger was descent so that's the only reason I gave it 3 stars. And thiss a diner food establishment not a facy restaurant. People save your money and go somewhere else. I felt robbed for 3 burgers. With the bill costing $73 when done and not even drinks. Just water. Responding to owners statement. The burger was added up to 1/2 pound and the server charged $20.95 plus $2.00 for bacon,$1.00 for cheese, .50 for pineapple, $1.00 for blue, .50 for the suce on the burger or it was going to be dry, .50 for hawaiian. We were ordering off the actual menu and the server grabbed a white paper and started marking every on it so we were oblivious to the fact that there were going to be all of these additional charges. Even for my burger I told the waitress that I wanted the $9.95 burger with no bun and lettuce, tomato, grilled onion and pickle and blue cheese. She kept questioning why no bun so you want lettuce and I told her I said that I could not eat the bun that I could have lettuce. She was filling out the paper. I got charged $13.95 for my burger when I specifically told her I wanted the $9.95 one with blue cheese, which I saw I was charged an extra dollar. So yes the 1 burger was $26.00 and a second one $14.00. That's insane and we were shocked. Did not want to make a big scene cuz with another couple. They were shocked about their bill as well and said they would never go back. My suggestion is to build the pricing into the burger and list it so people are aware and not sticker shocked. If all of the information is given up fron and VISIBLE (NOT IN TEENY TINY PRINT) somewhere then it is not felt like it's deceiving. Or put it in the color red so that it stands out that all these extra charges will be accrued. At least tthen, AND only then, will a customer have all of the information up front to decide if they can afford to eat there."

Willy B's Steakhouse

Willy B's Steakhouse

1149 Old Fannin Rd, 39047, Brandon, United States

Salad • Lunch • American • Steakhouse


"Update: Willy B?s reversed the charges to our credit card without any prompting or me asking. I appreciate them taking care of that. ????? I would rate the food but we walked out empty-handed. Instead I?ll rate my experience: We are not from Jackson, but we were here visiting our daughter, son-in-law, and their new baby. We placed an online order at 3:45pm on Sunday for pickup that same day at 5:45pm. The plan was to bring the new family a nice dinner and have a visit with them. They asked us to be there at 6:00 to coordinate with our granddaughter?s feeding and sleep schedule. When we arrived on site the staff appeared as if they weren?t expecting us. A few minutes later they told us our order was in the kitchen and would be out shortly. The order was three blue plates, one seafood basket and two appetizers, totaling around $120. As we waited, another person who was also waiting for their carry-out order was approached by one of the staff. They came and apologized to the other patron as it appeared they had given their food to someone else and they were going to have to remake it. I thought ?That sucks, but nice of them to own it.? I was also impressed with the speed in which they remade the order. I believe they even gave them free deserts. We continued to wait, watching the person get their re-make, as well as seven other carry-out customers come and go. We also watched at least two parties come, dine in, and leave. We waited patiently as the staff continued to approach us, saying our order was in the kitchen. One of the staff even offered the excuse that sometimes online orders don?t make it in. Despite that, my credit card showed a hold for the charge so I felt that a weak excuse at best. I was also struck that, despite an apology to the other patron who?s food was released to the wrong customer, we simply were told the same thing over and over, ?it?s in the kitchen.? At 7:00pm, after having waited for 1 hour and 15 minutes, we simply got up and wa"

Chez Vachon

Chez Vachon

136 Kelley Street, Manchester, 03102, United States Of America

French • Coffee • American • Canadian


"First, I 'd like to say that my wife and I have been coming here off and on for several years, and we 've always enjoyed our experience. Today, however, was and is a different story. Our waitress was personable and warm, and she took care of us promptly. Food wasn 't quite up to par from what we remember, but here 's what 's *really* bothering me: the host and bussers are some of the most unimpressive, inexperienced, non-personable people I 've ever seen in the food service industry, and here 's why... No smile. No Hey, good morning, how are ya . No uniform. The kid 's pants were hanging down over his rear end, and he had zero physical indicators that he even worked there. One of the bussers was eating her breakfast (ive never, in all my years working in the food service industry, eaten my meal at the beginning of my shift while on the clock. Such disrespect. while people were standing at the door waiting for clean tables. (There were at least 4 or 5 unoccupied tables directly surrounding me that I would 've been more than happy to have filled with paying customers Overall, if I was FOH manager here, things would be drastically different, and the standard would return. These kids these days really don 't know what it takes to impress people. We 'll be back, but I 'd hope that staffing is different when we return, or at least better trained and kept in line."