"Boy, I wish I could rate the place better, the food was some of the best Ive had since leaving San Diego fresh mex heaven by the border. Truly phenomenal. But the front of the house was so over tasked, mistakes, serious like mis poured 12 dollar frozen marg because that phenomenally invested staff couldn’t get orders beautifully on a long line, and play bartender to the place simultaneously Nor could the one food runner do everything else including wipe tables or keep my table safe from take over when I went up so the bartender/order taker didn’t have to deliver it: he had my order half done, and 7 others multitasking pours etc, and messed mine up. When I said the issue of how a great place and great staff was slipping this Karen manager Sunia said well everyone else thinks the margaritas are stunning— what ELSE didn’t you like after I spent time describing what someone in food service most of my life saw, BUT started with what was Best Id ever had and she had no ear to hear shes abusing her employees and so I stopped trying to explain she clearly is not interested in hearing anything but agreement. I see why the employees cant tell her this isn’t sustainable. Great food (the kitchen had twice the staff) but based on her get it to go and order ahead. Tip the front end anyway…. sheesh."
