Mixed impressions. On March 10, we stopped for breakfast, took a Benedict with salmon and a scramble with shrimp and avocado. Scramble got a hard “wooden” avocado, which could not be pierced with a fork. And in Benedict, the salmon turned out to be very thin, and even frozen.
We told the waiter about this, the manager came up and quickly cut the situation, brought a compliment (waffles) — there are no complaints about the service and atmosphere, everything is on the level. But, to be honest, questions for the cook, how are such dishes generally served
in the hall?